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Orzo pesto pasta salad in a white bowl.

Mediterranean Orzo Pesto Salad

  • Author: Sandra Flegg
  • Total Time: 20 minutes
  • Yield: 12 servings


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. 


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


  1. 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. 
  2. Make the dressing: In a medium mixing bowl, stir together pesto and mayonnaise. 
  3. 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. 

  4. Add the pesto dressing and chopped basil , tossing to coat all of the vegetables and orzo. 


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


  • 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

Keywords: mediterranean orzo pesto salad