This Mediterranean Orzo Pesto Salad is an easy pasta salad recipe featuring bright and fresh cucumbers, kalamata olives, artichokes, tomatoes and feta cheese in quick-cooking orzo. Tossed in a lemony pesto-mayo dressing, this delicious salad comes together quickly and easily and makes plenty to share at your next barbecue or picnic.
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You’re going to love this
Mediterranean flavors. All the Mediterranean flavors you love are packed in this salad. Briny olives, earthy artichokes get brightened up with juicy tomatoes and crisp cucumber.
Easy. So easy. During the 9 minutes it takes for the orzo to cook, you can whip up the dressing, chop the cucumber, halve the tomatoes, and slice the olives. And probably still have time to water the plants, scroll IG, or just take a moment to tell someone what a rock star they are, because they probably haven’t heard it in a while.
Garden fresh ingredients. If you have a bumper crop of tomatoes and cucumbers, wow, lucky you. Throw those babies in -- and double the quantity. Because they will be the show. And if your basil plant is going bonkers, whip up your own pesto. Here’s a good recipe for that from my homegirl Betty Crocker.
Great picnic or potluck recipe. Somehow one tiny box of orzo multiplies into enough to feed a small village. So if you’re going to a picnic or hosting a backyard shindig, definitely make this salad because it will feed thousands. Well, maybe more like 20.
How to Make Mediterranean Orzo Pesto Salad
Boil orzo according to package directions. Drain and run under cold water.
In a verrrryy large bowl, whisk together pesto, mayo, lemon juice, and lemon zest.
Add orzo, artichokes, olives, cucumbers, tomatoes, and parmesan cheese. Toss until combined.
Top with feta cheese and sliced green onions.
Store covered in the fridge, for up to 3 days.
Mediterranean Orzo Pesto Salad
- 16 oz. orzo
- 14 oz. artichokes in water, chopped
- 2 cups cherry tomatoes, halved
- 1 English cucumber, chopped
- ½ cup kalamata olives, sliced
- ½ cup shredded parmesan
- ¼ cup feta
- 2 sliced green onions
- 1 cup pesto
- ½ cup mayo
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Prepare orzo according to package directions. Drain and run under cold water.
- In a verrrryy large bowl, whisk together pesto, mayo, lemon juice, and lemon zest.
- Add orzo, artichokes, olives, cucumbers, tomatoes, and parmesan cheese. Toss until combined. Top with feta cheese and sliced green onions.
- Serve warm or cold. Store covered in the fridge, for up to 3 days.
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A good whisk will easily whip through dressings, like this yummy pesto one, perfectly blend cake mixes, and beat eggs like a champ. I love the sturdy handle on this one -- and the wires don't bend under the pressure of even the thickest batters.
Giant Stainless Steel Mixing Bowl
There are times when you just need a big a$& bowl, and making this salad is one of them. I use my gigantic stainless steel bowl for tossing together huge salads, mixing up light and fluffy angel food cake batter, and protecting my kitchen from the spatters of whipping cream.