Go Back
–+ servings
A clear bowl of pesto orzo salad.
Print Recipe
5 from 1 vote

Pesto Orzo Salad with Feta Cheese

Prep Time5 minutes
Cook Time20 minutes
Course: Side Dish
Servings: 8
Author: Jamie N, Registered Dietitian

Ingredients

  • 1.5 cups Orzo
  • 1/2 cup Pesto
  • 1 small English cucumber diced (about 1 heaping cup)
  • 1/2 cup red onion diced
  • 1 pint cherry tomatoes halved or quartered
  • 1/4 cup kalamata olives quartered
  • 1/3 cup feta cheese cubed or crumbled

Instructions

  • Cook orzo according to package instructions. Drain and rinse with cold water to stop pasta from cooking and to keep from sticking together.
  • Dice cucumber and onion, halve tomatoes and quarter olives. Cube or crumble cheese if needed.
  • Add orzo pasta, vegetables, pesto and cheese to a large bowl and stir gently to combine.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 291mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 1mg
QR Code linking back to recipe