Can I use a different pasta shape instead of orzo?

Absolutely! While orzo creates the perfect texture for this salad, other small pasta shapes like farfalle, rotini, or even pearl couscous work well too. Just be sure to adjust cooking times according to package directions and aim for al dente doneness.

How can I make this recipe dairy-free?

To make this dairy-free, omit the feta cheese or replace it with a dairy-free alternative. Also check your pesto ingredients, as traditional pesto contains parmesan. Look for vegan pesto options or make your own using nutritional yeast instead of cheese.

Can I prepare this pasta salad the night before?

This salad is perfect for making ahead! In fact, preparing it the night before allows the flavors to develop and meld beautifully. Just give it a good stir before serving and check if it needs a touch more seasoning or a drizzle of olive oil to refresh it.

Is there a way to reduce the calories in this recipe?

Yes, several adjustments can lower the calorie content. Try using half the amount of pasta and doubling the vegetables, using a light feta cheese, and measuring the pesto carefully as it's oil-based and calorie-dense. You can also make your own lighter pesto using less oil and more fresh basil.

Pesto Pasta Salad Recipe

Description

This Pesto Pasta Salad is a quick and flavorful dish, combining orzo pasta, fresh basil pesto, and a medley of vegetables and feta cheese to create a perfectly creamy and tangy salad, ideal for any occasion.

Ingredients

Units Scale

Pasta Base

- 1 (16-ounce) box orzo pasta
- juice of 1 lemon

Pesto & Vegetables

- 1 (7-ounce) container refrigerated prepared basil pesto (about 3/4 cup)
- 1 1/2 cups sliced grape tomatoes
- 1 (2.25-ounce) can sliced black olives, drained
- 1/2 large red onion, diced (about 1 cup)

Additions

- 1 (8-ounce) block feta cheese, crumbled
- 1 (14-ounce) can quartered artichoke hearts, drained

Seasoning

Salt, to taste
Pepper, to taste

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Instructions

Cook the orzo: Cook the orzo in salted water to al dente as per the package instructions. Once cooked, drain the pasta and rinse it under cool water to lower the temperature and stop the cooking process.
Add lemon juice: Transfer the cooled orzo to a large bowl and drizzle it with the juice of one lemon, stirring to make sure the pasta is evenly coated.
Add the remaining ingredients: To the orzo, add the basil pesto, sliced grape tomatoes, black olives, diced red onion, crumbled feta cheese, and quartered artichoke hearts. Toss everything together gently until well combined.
Season and serve: Add salt and pepper to taste. Serve the salad immediately or transfer it to an airtight container for refrigeration. If serving later, check and adjust the salt and pepper seasoning before serving.

Notes

For a nuttier flavor, toast the orzo lightly before boiling it.
Refrigerate the salad for about an hour before serving for enhanced flavor.
This salad can be stored in the fridge for up to 3 days in an airtight container.
If you don’t have orzo, try substituting it with couscous or another small pasta.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 520mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg