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Fresh Cold Pesto Orzo Pasta Salad Recipe Easy & Perfect Summer Side

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A vibrant, fresh cold pesto orzo pasta salad with cherry tomatoes and creamy feta, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 1 ½ cups (about 250g) orzo pasta
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts, toasted (or walnuts as a substitute)
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ⅓ cup extra virgin olive oil
  • 1 ½ cups cherry tomatoes, halved
  • ¾ cup crumbled feta cheese
  • Juice of half a lemon
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (250g) orzo and cook according to package instructions, about 8-10 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta down. Set aside in a large bowl.
  2. Heat a small dry skillet over medium heat. Add ¼ cup pine nuts and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from heat and let cool.
  3. In a food processor, combine 2 cups fresh basil leaves, toasted pine nuts, ½ cup grated Parmesan, 2 minced garlic cloves, and juice of half a lemon. Pulse a few times to chop, then slowly drizzle in about ⅓ cup olive oil while blending until smooth but still slightly textured. Season with a pinch of salt and pepper. Add a teaspoon or two of water if pesto is too thick.
  4. Pour the pesto over the cooled orzo, stirring gently to coat every grain. Add 1 ½ cups halved cherry tomatoes and ¾ cup crumbled feta cheese. Toss lightly to mix. Taste and adjust seasoning with salt and pepper as needed.
  5. Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a gentle stir and drizzle with a little extra olive oil if it seems dry.

Notes

Rinsing the orzo after cooking is key to stop cooking and cool the pasta for the salad. Toast pine nuts carefully to avoid burning. The salad tastes better after chilling for at least 30 minutes or even the next day. For vegan or dairy-free versions, omit or replace Parmesan and feta with vegan alternatives. You can substitute orzo with small shells or couscous. Keep pesto separate if preparing ahead to avoid sogginess.

Nutrition

Keywords: pesto, orzo pasta salad, summer salad, cherry tomatoes, feta cheese, easy pasta salad, cold pasta salad, vegetarian, quick recipe

Find it online: https://dahliadishes.com/fresh-cold-pesto-orzo-pasta-salad-recipe-easy-and-perfect-summer-side/