Hearty Pesto Orzo Salad Recipe
Ingredients
- 8 oz dry orzo
- 1 tbsp salt
- 1/2 cup pesto
- 3 tbsp red wine vinegar
- 10 oz cherry tomatoes
- 1 15.5 oz can chickpeas
- 1/2 cup fresh basil
- 1/2 cup feta
- 1/4 cup toasted pine nuts
- 2 oz arugula or spinach
Instructions
- Place a large pot of water on the stove and turn on the heat to high to bring it to a boil. Add the tablespoon of salt to the water to speed up the time it takes for the water to start boiling.
- Add the orzo to the pot once the water starts boiling and cook until the pasta is al dente according to the package instructions. Drain the orzo and let cool to room temperature.
- Combine the pesto and vinegar in a large bowl and mix thoroughly until the texture of the dressing is smooth.
- Mix the orzo, tomatoes, and chickpeas into the bowl until everything is evenly combined. Add the basil, feta, pine nuts, and arugula to the mixture. Season the salad with salt to your liking.
Notes
Fresh, flavorful, and easy to make, this Pesto Orzo Salad is the perfect side dish or light meal for warm days. Tossed with herby pesto, juicy cherry tomatoes, savory feta, and crunchy toasted pine nuts, it’s a vibrant, satisfying salad that’s ready in under 30 minutes. Whether you’re meal prepping for the week or whipping up a dish to bring to a picnic, this orzo salad is sure to be a crowd-pleaser.
Why You'll Love This Pesto Orzo Salad Recipe
What isn’t to love about a quick and easy salad bursting with flavor? There are a few standout benefits that may make this pesto orzo salad recipe one of your go-to weeknight meals:
Quick and easy: Ready in under 30 minutes!
Versatile: Works as a side dish, a meal prep lunch, or a potluck favorite.
Fresh and filling: Packed with veggies, fiber, and bold flavors.
Pesto Orzo Salad Variations
There are a few different ingredients you could add or remove to modify the salad to your liking.
- Add more protein: The chickpeas provide plenty of protein for the dish, but if you’d like to add more, you can mix in shrimp, chicken, tofu, or beef. Alternatively, you could also double the amount of chickpeas to make the meal even heartier.
- Make the salad vegan: Serving to friends or family members on a vegan diet? You can make the salad vegan by substituting regular pesto for a vegan pesto. You can also swap the feta for a plant-based feta alternative.
- Change out the greens: Not a fan of arugula? Using spinach in place of arugula provides a milder flavor. Swapping arugula for spinach will also increase the amount of protein for the meal.
Meal Tips
There are a few tips to consider for prep and storage for this salad. First, for maximum flavor, toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. If you’re pressed for time you could skip toasting the pine nuts, but the flavor won’t be as complex. You can also buy packages of toasted pine nuts. If they’re not available at your local grocery store, then they can be found online.
For storage, you can store leftovers in an airtight container in the refrigerator for up to 3–4 days. If preparing ahead, consider adding the arugula just before serving to keep it fresh.
