This orzo pasta salad with pesto is a staple at GTK! It is the perfect side dish to serve or bring to a party and we get requests for this one all the time. There is just something about pesto…and we are obsessed!! This salad is so easy to make and the flavors are beyond complimentary…and it’s Healthy too! You really cannot go wrong with combining the orzo with cherry tomatoes, spinach, feta cheese, kalamata olives and fresh pesto. Then it’s topped off with a splash of red wine vinegar which really brightens up this dish. We love to pack this one up for a picnic, trip to the beach or lake or bring to a BBQ to share with friends! Add this recipe to your list of “I must make this” today! You won’t regret it!
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Orzo Salad with Pesto
Prep time
Cook time
Total time
Author: Good Thyme Kitchen
Serves: Makes 12 cups
Ingredients
- 1 lb orzo pasta
- ¾ C prepared pesto (use store bought pesto or see pesto recipe below)
- ¼ C red wine vinegar
- 2 C spinach, chopped into thin strips, stems removed
- 2 C cherry tomatoes, halved
- ½ C cubed feta
- ½ C pitted kalamata olives, quartered
- cracked pepper
For the Pesto:
- 2 C packed fresh basil leaves
- ¼ C toasted pine nuts
- 1 cloved garlic, chopped
- ½ C grated parmesan cheese
- ½ C good quality olive oil
- S & P to taste
Instructions
- Boil orzo according to package instructions. Drain and rinse with cold water.
- In a large bowl add orzo, pesto and red wine vinegar and mix until incorporated. Add all ingredients except for pepper. Mix together and top with cracked pepper.
**If making homemade pesto (recommended)
In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste. Store remaining pesto in an airtight container in the refrigerator for up to 1 week.
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