Orzo Salad with Pesto and Feta
Here’s a salad that hits every note: bright, briny, herby, and satisfying. This Orzo Salad with Pesto and Feta is the kind of dish you can bring to a picnic, serve at a dinner party, or keep in the fridge for easy lunches. It’s fresh and vibrant but also hearty enough to stand on its own.
You’ve got tender orzo as your base, a punchy homemade pesto dressing, and a mix of bold add-ins like roasted red peppers, kalamata olives, and creamy feta cheese. It comes together fast and tastes even better after a little chill time.
Before You Get Started
Start by cooking your orzo and allowing it to cool completely. This helps the dressing stick and keeps the feta from melting. Drain your roasted red peppers, crumble your feta, and have your kalamata olives ready to go. Grab a mixing bowl, cutting board, and a sharp knife – it’s prep time.
What You’ll Need to Make Orzo Salad with Pesto and Feta
Find the full measurements in the recipe card, but here’s your shopping list:
- Olive oil
- Red wine vinegar
- Pesto
- Kosher salt
- Freshly ground black pepper
- Orzo pasta
- Roasted red peppers
- Red onion
- Kalamata olives
- Feta cheese
How to Make Orzo Salad with Pesto and Feta
Cook the orzo according to the package directions. Drain and rinse with cold water to cool it down.
In a jar or small bowl, whisk together olive oil, red wine vinegar, pesto, salt, and pepper until well combined.
In a large mixing bowl, combine the cooled orzo, chopped roasted red peppers, red onion, and kalamata olives.
Pour the dressing over the salad and mix until everything is coated.
Gently fold in the crumbled feta. Taste and adjust seasoning if needed.
Serve immediately or chill in the fridge until ready to eat.
Commonly Asked Questions
Can I use another type of pasta instead of orzo?
Yes, small shapes like couscous, farfalle, or ditalini will work well.
Can I use homemade pesto?
Absolutely. Store-bought is convenient, but fresh pesto really boosts the flavor.
How long does this salad last in the fridge?
It stays fresh for 3 to 4 days in an airtight container.
Is it best served cold or warm?
It’s best served cold or at room temperature. Let it sit out for 10–15 minutes if chilled.
Orzo Salad with Pesto and Feta
This Orzo Salad with Pesto and Feta is a quick and easy Mediterranean-inspired dish packed with orzo, pesto, roasted red peppers, feta, and olives. A perfect side or light main course ready in 30 minutes.
- Mixing Bowl
- Wooden Spatula
- 8-inch Chef's Knife
- Wooden Chopping Board
- Ceramic Dipping Bowls
Let’s gather the ingredients!
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- ¼ cup pesto
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 16 ounces dried orzo pasta
- 1 10-ounce jar roasted red peppers (drained and coarsely chopped)
- ½ red onion (finely chopped)
- 1 cup kalamata olives (sliced & pitted)
- 1 cup feta cheese (crumbled)
Let’s Begin!
Cook the orzo according to the package instructions and drain. Rinse with cold water to cool the pasta.
In a small bowl or jar, mix together olive oil, red wine vinegar, pesto, salt, and pepper to make the dressing.
Combine Ingredients: In a large bowl or container, add together the cooked orzo, roasted red peppers, onion, olives, and dressing. Mix thoroughly.
Add Final Touches: Stir in the feta cheese. Serve immediately or rest in the fridge to cool. Keeps in the fridge for 3 to 4 days.
