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5 from 2 votes

Orzo Pesto Pasta Salad

Tender orzo pasta tossed with fresh basil pesto, tangy olives, sweet tomatoes, chickpeas and salty feta cheese. Perfect for meal prep, this orzo salad is excellent alone as an easy weekday meal or side dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Servings: 6 servings
Calories: 406kcal
Author: Carrie Carvalho

Equipment

Ingredients

  • 250 grams Orzo 1 ⅔ cups
  • 150 grams Basil Pesto ½ cup
  • 200 grams Cherry Tomatoes 1 ⅓ cups
  • 150 grams Feta Cheese 1 cup
  • 100 grams Olives ¾ cup
  • 400 grams tin Chickpeas (garbanzo beans) 14oz
Metric - US Measures

Instructions

  • Bring a large pot of salted water to boil and cook the orzo according to packet instructions. Drain and rinse well with cold water to cool.
  • Meanwhile, prepare the rest of the ingredients and add to a large bowl. Drain and rinse the chickpeas, halve or quarter the cherry tomatoes depending on size, slice the olives and cut the feta cheese into small cubes.
  • Add the cooked and cooled orzo to the bowl with the rest of the ingredients then stir through the pesto until fully combined.
  • Garnish with chopped fresh basil and extra crumbled feta.

Nutrition

Calories: 406kcal | Carbohydrates: 45g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 970mg | Potassium: 284mg | Fiber: 5g | Sugar: 3g | Vitamin A: 848IU | Vitamin C: 8mg | Calcium: 208mg | Iron: 2mg