August 22, 2009


Some Saturday kitchen dabbling led to this easy and delicious twist on pasta salad. Please share and enjoy!


1 pound box orzo pasta
7 oz. homemade or store bought pesto
10 oz. frozen peas
6 oz. crumbled feta cheese
3 dozen grape tomatoes, quartered
Salt to taste

Fill a large stockpot with water, a good pinch of salt and a drizzle of oil. Bring to a boil. Add orzo and frozen peas. Stir. Cook for 9 minutes once water returns to a boil. Drain and transfer to a large mixing bowl. Allow to cool to room temperature. Stir in pesto. Fold in feta cheese. Fold in quartered grape tomatoes . Season with salt to taste. Chill at least one hour before serving.

This post has been linked-up with:

Tuesday Night Supper Club


  1. Jennifer - I want you to know that the orzo salad tastes EVEN BETTER than the picture makes it look, if that is possible.
    As soon as I saw your recipe for the "summer salad", I sent it to my husband, Jerry. Not really thinking he would make it, but just to show him what I would like to eat.... It took a few weeks, but what do you know? One day I came home from work to a lovely Peas and Orzo salad... (my husband got the love, and I ate the peas and orzo).
    THANKS! Sam

  2. Thanks Sam! I'm pleased to know that I'm contributing to your marital bliss in some small way :) ~ Jenn

  3. i would love to have a bowl of this in the fridge to pick at all week long. orzo is a favorite of mine..and always have it in the pantry.thank you for sharing with tuesday night supper club!


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