Pesto Pasta Salad

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5 from 2 votes

Prep Time 25

Servings

Author Stacey Little

Ingredients

1 (16-ounce) box orzo pasta
juice of 1 lemon
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)
1 (8-ounce) block feta cheese, crumbled
1 (14-ounce) can quartered artichoke hearts, drained
salt
pepper

Instructions

Cook the orzo in salted water to al dente according to the package instructions. Drain and rinse in cool water until cooled.
Add the orzo to a large bowl and drizzle with the lemon juice. Stir to coat.
Add the pesto, tomatoes, olives, onion, feta, and artichokes. Toss to combine. Add salt and pepper to taste. Serve immediately or store in an airtight container in the fridge. Add additional salt and pepper before serving, if desired.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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