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35 Minute Mediterranean Pesto Orzo Pasta Salad Recipe

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4 from 12 reviews

This vibrant 35 Minute Mediterranean Pesto Orzo Pasta Salad is a delightful blend of toasted orzo simmered in vegetable broth, tossed with fresh spinach basil pesto, juicy cherry tomatoes, tangy artichoke hearts, Kalamata olives, and crumbled feta cheese. Perfect for a light lunch or a side dish, it's a refreshing and wholesome Mediterranean-inspired salad that can be served chilled or at room temperature.

  • Total Time: 35 minutes
  • Yield: 7 servings

Ingredients

Orzo and Cooking Base

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup (180 grams) Orzo Pasta
  • 1 3/4 cups (410 grams) Low Sodium Vegetable Broth

Dressing and Seasoning

  • 2/3 cup (180 grams) Spinach Basil Pesto (or Lemon Basil Pesto)
  • 2 tablespoons Fresh Lemon Juice
  • 1/4 teaspoon Fine Sea Salt (+ more to taste)
  • Fresh Ground Black Pepper (to taste)

Vegetables and Mix-ins

  • 1 pint (460 grams) Cherry Tomatoes (sliced in half)
  • 14 ounces (400 grams) Artichoke Hearts (drained, chopped into bite size pieces, about 2 cups or 1 can)
  • 3/4 cup (130 grams) Kalamata Olives (sliced in half)
  • 1/2 cup (35 grams) Green Onions (white and green parts chopped thin, about 2 stalks)
  • 2 cups (85 grams) Fresh Spinach (packed and chopped)

Cheese and Garnish

  • 3/4 cup (100 grams) Feta Cheese (crumbled)
  • Fresh Basil (for garnish, optional)

Instructions

  1. Toast the Orzo: In a large, high-sided sauté pan, heat the olive oil over medium heat until shimmering. Add the orzo and stir to coat thoroughly. Toast the orzo, stirring occasionally, for 5-7 minutes until it turns golden and fragrant, reducing heat as necessary to avoid burning.
  2. Simmer the Orzo: Carefully pour in the vegetable broth, as it may sputter. Bring to a simmer, then reduce heat to low, cover, and cook for 13-15 minutes until all the broth is absorbed and the orzo is tender, stirring occasionally to prevent sticking.
  3. Cool the Orzo: Remove the pan from heat and transfer the orzo to a large mixing bowl. Place in the refrigerator to cool for 10 minutes, allowing it to cool yet remain slightly warm and sticky.
  4. Combine Salad Ingredients: To the cooled orzo, add the spinach basil pesto, fresh lemon juice, and sea salt. Stir and toss well to coat the pasta evenly. Add the cherry tomatoes, artichoke hearts, Kalamata olives, green onions, chopped spinach, and crumbled feta cheese. Sprinkle with freshly ground black pepper and toss gently to combine.
  5. Taste and Adjust: Taste the salad and adjust salt, pepper, or lemon juice as desired for perfect flavor balance.
  6. Garnish and Serve: Garnish with fresh basil leaves if using. Serve the salad chilled or at room temperature for a refreshing Mediterranean dish.
  7. Storage: Store any leftovers covered in the refrigerator for up to four days, enjoying as a ready-to-go meal or side.

Notes

  • Toasting the orzo adds a nutty depth of flavor that enhances the salad.
  • Low sodium vegetable broth keeps the dish light and allows better control of saltiness.
  • You can substitute spinach basil pesto with lemon basil pesto for a zesty twist.
  • The salad tastes great served chilled or at room temperature, making it ideal for picnics or meal prep.
  • Adjust the amount of lemon juice or salt according to taste preferences.
  • Use fresh herbs and good quality feta for best flavor results.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://avascooking.com/35-minute-mediterranean-pesto-orzo-pasta-salad-recipe/