Pesto Orzo Salad

Name: Pesto Orzo Salad with Chickpeas & Feta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb orzo pasta; 1 cucumber, diced; 1/2 red onion, diced; 1/4 cup sun-dried tomatoes, chopped; 4 oz feta cheese, crumbled; 1 15-oz can chickpeas, drained and rinsed; 1 lemon, zested; 1/2 cup pesto; salt, for pasta water; 1 tbsp fresh parsley, chopped (for garnish)

This Pesto Orzo Salad combines tender pasta with fresh vegetables, creamy feta, and protein-rich chickpeas, all bound together with bright basil pesto. It's a versatile Mediterranean dish that works equally well as a side or light meal.

🌍Mediterranean 🏷️Pesto orzo salad 🏷️Pasta salad 🏷️Orzo 🏷️Pesto Chickpeas

🏷️

🏷️Feta

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb orzo pasta
1 cucumber, diced
1/2 red onion, diced
1/4 cup sun-dried tomatoes, chopped
4 oz feta cheese, crumbled
1 15-oz can chickpeas, drained and rinsed
1 lemon, zested
1/2 cup pesto
salt, for pasta water
1 tbsp fresh parsley, chopped (for garnish)optional

10 Ingredients

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Instructions

1
Prepare the vegetables: dice the cucumber and red onion, chop the sun-dried tomatoes, and crumble the feta cheese.
2
Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside to cool slightly.
3
In a large mixing bowl, add the drained and rinsed chickpeas. Pat them dry with a paper towel.
4
To the bowl with chickpeas, add the diced cucumber, red onion, chopped sun-dried tomatoes, and crumbled feta.
5
Zest one lemon directly into the bowl.
6
Add the cooked orzo and pesto to the bowl.
7
Gently toss all ingredients together until everything is well combined and coated in pesto.
8
Garnish with fresh chopped parsley before serving, if desired.

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Tips & Notes

Pro tips

Cook orzo to al dente and cool it quickly by rinsing under cold water—this prevents the pasta from continuing to soften and turning mushy.
Prep all vegetables and add them just before serving to keep them crisp and prevent them from releasing excess moisture that dilutes the pesto.
Taste and adjust seasoning after mixing—the pesto and feta are already salty, so add salt conservatively.

Substitutions

Sun-dried tomatoes → Cherry tomatoes, halved (use fresh or roasted for a lighter flavor)
Chickpeas → White beans or cannellini beans (similar texture and protein content)
Lemon zest → Lime zest or 1 tbsp fresh lemon juice (adjusts acidity and brightness)
Fresh parsley → Fresh basil or mint (complements pesto and adds freshness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days; refresh with a drizzle of pesto or lemon juice before serving if the salad dries out.