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Orzo Salad with Pesto and Feta
Tantalize your taste buds with the vibrant flavors of this Orzo Salad with Pesto and Feta! Tossed in a zesty dressing of olive oil and red wine vinegar, this colorful pasta salad features a blend of tender orzo, fragrant pesto, roasted red peppers, tangy feta, and briny kalamata olives. It's a delightful dish that's perfect for any occasion!
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Servings: 4 servings
Calories: 756kcal
Ingredients
Let's gather the ingredients!
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- ¼ cup pesto
- ½ teaspoon kosher salt
- ¼ teaspoon 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
Instructions
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.
Nutrition Facts
Calories: 756kcal | Carbohydrates: 90g | Protein: 21g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 35mg | Sodium: 1401mg | Potassium: 316mg | Fiber: 5g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 2mg
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