Description
This vibrant 35 Minute Mediterranean Pesto Orzo Pasta Salad is a refreshing and satisfying dish combining toasted orzo cooked in vegetable broth, tossed with spinach basil pesto, fresh lemon juice, sweet cherry tomatoes, briny artichokes, kalamata olives, crisp green onions, fresh spinach, and crumbly feta cheese. Perfect for a healthy lunch or a light dinner, it can be served chilled or at room temperature, making it an easy make-ahead Mediterranean-inspired recipe.
Ingredients
Orzo and Cooking
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup (180 grams) Orzo Pasta
- 1 3/4 cups (410 grams) Low Sodium Vegetable Broth
Salad Dressing & Flavorings
- 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)
Salad Ingredients
- 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)
Garnish (Optional)
- Fresh Basil
Instructions
- Heat the Olive Oil and Toast Orzo: In a large high-sided sauté pan, heat 1 tablespoon of extra virgin olive oil over medium heat until shimmering. Add 1 cup of orzo pasta and stir to coat thoroughly. Allow the orzo to toast for about 5-7 minutes, stirring occasionally and adjusting the heat to prevent burning, until it is golden and fragrant.
- Cook the Orzo in Vegetable Broth: Carefully pour in 1 3/4 cups of low sodium vegetable broth. Bring the broth to a simmer; it may sputter as you pour. Reduce the heat to low, cover the pan, and cook for 13-15 minutes, stirring a few times to prevent sticking, until all the broth is absorbed and the orzo is tender.
- Cool the Cooked Orzo: Remove the pan from heat and transfer the orzo to a large mixing bowl. Place the bowl in the refrigerator and cool the orzo for 10 minutes. It should be slightly warm but mostly cooled and sticky.
- Prepare the Dressing and Assemble Salad: To the cooled orzo, add 2/3 cup of spinach basil pesto, 2 tablespoons of fresh lemon juice, and 1/4 teaspoon of fine sea salt. Stir and toss to coat the orzo thoroughly.
- Add Vegetables and Cheese: To the dressed orzo, add 1 pint of halved cherry tomatoes, 14 ounces of drained and chopped artichoke hearts, 3/4 cup of halved Kalamata olives, 1/2 cup chopped green onions, 2 cups of chopped fresh spinach, and 3/4 cup crumbled feta cheese. Add freshly ground black pepper to taste and toss everything well to combine.
- Adjust Seasonings and Garnish: Taste the salad and adjust salt, pepper, and lemon juice to your preference. Garnish with fresh basil leaves if desired. Serve the salad chilled or at room temperature for best flavor.
- Store Leftovers: Store any leftovers covered in the refrigerator for up to four days, making it a convenient make-ahead dish.
Notes
- The orzo can be toasted gently to add a nutty flavor but be careful to prevent burning.
- If you don’t have spinach basil pesto, lemon basil pesto is an excellent substitute.
- For a vegan version, omit the feta cheese or substitute with vegan cheese.
- This salad tastes great both chilled and at room temperature, making it excellent for picnics and meal prep.
- Adjust salt carefully since the feta, olives, and pesto already contain salt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
