Can I make this salad in advance?

Yes, this salad can be made a few hours ahead of time and stored in the fridge until ready to serve. However, if you plan to make it more than a few hours in advance, it's best to keep the dressing separate until just before serving to prevent the salad from becoming too soggy.

Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with other types of cheese, such as goat cheese, blue cheese, or Parmesan. Just keep in mind that different cheeses will have different flavors and textures, so it may alter the overall taste of the salad.

Should orzo be served hot or cold?

Orzo can be served hot or cold, depending on personal preference and the recipe being used. In the case of a cold orzo salad like the orzo pesto salad, it is served cold or at room temperature. However, orzo can also be served hot as a side dish or added to soups and stews.

Mediterranean Orzo Pesto Salad

Description

Get your taste buds ready with a flavor burst with this quick, easy and delicious, Orzo Pesto Salad! Made with plump and juicy cherry tomatoes, briny black olives, tender orzo pasta, red oinons, feta cheese, cucumber and pesto.

Ingredients

500g (16 oz) orzo

1 english cucumber, chopped

2 cups grape tomatoes or cherry tomatoes

1/2 cup red onion, chopped

1 cup feta cheese, crumbled; divided

1 cup store-bought or homemade pesto

3/4 cup black olives, sliced

1/3 cup mayonnaise

A few fresh basil leaves, chopped

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Instructions

Cook the orzo: In a large pot of boiling water, cook orzo according to package directions, until al dente. Drain the cooked pasta in a sieve and rinse under cold water. Transfer to a large bowl.
Make the dressing: In a medium mixing bowl, stir together pesto and mayonnaise.
Assemble the salad: To the bowl with the orzo, add the chopped tomatoes, olives, onion, cucumber and crumbled feta cheese.
You may want to set aside a few cherry tomatoes and some of the feta cheese to garnish the salad, if serving in a large bowl.
Add the pesto dressing and chopped basil , tossing to coat all of the vegetables and orzo.

Notes

Store orzo pesto salad in an airtight container in the refrigerator for up to two days.

I do not recommend freezing this salad.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad, Appetizer, Main Course, Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 helping
Calories: 334
Sugar: 3.1 g
Sodium: 422.2 mg
Fat: 17.4 g
Saturated Fat: 4.3 g
Trans Fat: 0.1 g
Carbohydrates: 35.3 g
Fiber: 2.4 g
Protein: 8.7 g
Cholesterol: 13.7 mg