Orzo Salad with Pesto and Feta

This orzo pasta salad hits every note: bright, briny, herby, and satisfying. This orzo salad with feta, pesto, and olives 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 pesto dressing, and a mix of bold add-ins like roasted red peppers, kalamata olives, and creamy feta cheese. This pesto orzo salad comes together fast, and like any good orzo pasta salad, it tastes even better after a little chill time.

Why You’ll Love This Orzo Pasta Salad

• Ready in about 30 minutes: Cook the orzo, whisk a quick dressing, and toss everything together.
• Make-ahead friendly: It keeps in the fridge for 3 to 4 days and only gets better as it chills.
• Side or main: Serve it next to grilled chicken or enjoy a big bowl as a light lunch.
• Big flavor, simple ingredients: Pesto, feta, olives, and roasted red peppers do all the heavy lifting.

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.

Ingredients Needed to Make Orzo Salad with Pesto and Feta

Find the full measurements in the recipe card, but here’s your shopping list:

• Orzo pasta: A full pound of dried orzo, cooked and cooled, makes a hearty base.
• Pesto: Store-bought is convenient, or use homemade pesto for the freshest flavor.
• Olive oil: Loosens the pesto into a pourable dressing.
• Red wine vinegar: Adds a bright, tangy kick.
• Kosher salt and freshly ground black pepper: Season the dressing.
• Roasted red peppers: One jar, drained and coarsely chopped, for sweet, smoky bites.
• Red onion: Finely chopped for a little crunch.
• Kalamata olives: Pitted and sliced for briny flavor.
• Feta cheese: Crumbled feta adds creamy, salty richness.

How to Make Orzo Pasta Salad with Pesto and Feta

Step 1: Cook the Orzo

Cook the orzo according to the package directions. Drain and rinse with cold water to cool it down.

Step 2: Make the Pesto Dressing

In a jar or small bowl, whisk together olive oil, red wine vinegar, pesto, salt, and pepper until well combined.

Step 3: Combine the Salad

In a large mixing bowl, combine the cooled orzo, chopped roasted red peppers, red onion, and kalamata olives.

Step 4: Add the Dressing

Pour the dressing over the salad and mix until everything is coated.

Step 5: Fold in the Feta and Serve

Gently fold in the crumbled feta. Taste and adjust seasoning if needed. Serve immediately or chill in the fridge until ready to eat.

What to Serve With Pesto Orzo Salad

This salad is a natural partner for roasted or grilled chicken. Try it alongside balsamic chicken thighs or honey Dijon chicken thighs, or set out crusty bread with Italian bread dipping oil for an easy Mediterranean-style spread.

What People Ask About Orzo Pasta Salad

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.

Can I make orzo pasta salad ahead of time?

Yes. This salad tastes even better after a little chill time, so it’s a great make-ahead dish for picnics, potlucks, and weekday lunches. Give it a good stir before serving.

How long does orzo pasta 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.