35 Minute Mediterranean Pesto Orzo Pasta Salad

Pesto Orzo Pasta Salad with artichokes and salad spoons in a serving bowl.

35 Minute Mediterranean Pesto Orzo Pasta Salad

This vibrant pesto orzo salad is loaded with fresh veggies and big flavor—perfect for meal prep or sharing. With its punchy basil pesto, creamy feta, juicy cherry tomatoes, briny olives, and earthy artichokes, it comes together in about 35 minutes and keeps well for daaays! This recipe is vegetarian.

Course Dinner, Lunch

Cuisine Mediterranean

Diet Vegetarian

Keyword Pesto Orzo Salad

Prep Time 15

Cook Time 20

Total Time 35

Servings 1 1/2 cup servings

Calories 361kcal

Author Traci York

Ingredients

1 tablespoon Extra Virgin Olive Oil
1 cup (180 grams) Orzo Pasta
1 3/4 cups (410 grams) Low Sodium Vegetable Broth
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
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
3/4 cup (100 grams) Feta Cheese crumbled
Fresh Ground Black Pepper to taste
Fresh Basil for garnish (optional)

Instructions

Cook the Orzo

In a large high sided saute pan, heat the olive oil over medium heat until it shimmers. Add the orzo and stir coating the orzo throughly. Allow the orzo to toast, stirring occasionally on medium heat for about 5-7 minutes, adjusting the heat down as needed so the orzo doesn't burn. It should be golden and fragrant.
Pour in the veggie broth. Be careful here because the broth will spit and sputter.
Bring to a simmer, turn down the heat to low, cover and cook for 13-15 minutes or until all the broth is absorbed and the orzo is tender. While cooking, stir a few times to prevent sticking, if any.
Remove from heat and transfer to a large mixing bowl. Place in the refrigerator to cool for at least 10 minutes while you finish preparing the remaining ingredients.

Assemble the Salad

Remove the orzo from the refrigerator. It should still be slightly warm and will be sticky. To the orzo, add the pesto, lemon juice, and salt. Stir and toss to coat the orzo. To the mixture add the tomatoes, artichoke, olives, green onion, spinach and feta. Add a few twists of freshly ground black pepper. Toss.
Taste for salt, pepper, and lemon juice. Adjust to taste. Garnish with fresh basil if using and share right away or chilled.
Store covered in the refrigerator for up to four days.

Notes

Recipe adapted from my Greek Orzo Pasta Salad.

Nutrition