Description
A refreshing and flavorful orzo pesto salad, perfect as a side dish or light main course.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup pesto sauce
- Salt and pepper to taste
Instructions
- Bring water to a boil in a medium saucepan.
- Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and feta cheese.
- Add the pesto sauce and gently toss to coat all the ingredients evenly.
- Season with salt and pepper to taste.
- Fold in the fresh basil just before serving for a burst of flavor and color.
- Serve chilled or at room temperature.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or ingredients like olives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg