Orzo Pasta Salad with Creamy Pesto, Sun Dried Tomatoes & Olives

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Orzo pasta is a soup shape that can also be incorporated into pasta salads. Allow your orzo to cool completely on a sheet pan drizzled with olive oil. This will allow the orzo to not overcook. Once ready to serve, toss the orzo with Creamy Genovese Basil Pesto, sundried tomatoes, lemon, olives, capers, cherry tomatoes, feta cheese and basil. 

Ingredients 8 Servings

Ingredients for Orzo Pasta Salad with Creamy Pesto, Sun Dried Tomatoes & Olives:

  • 1 box Barilla® Orzo pasta
  • 1 jar Barilla® Creamy Genovese Pesto
  • 1 tablespoon extra virgin olive oil
  • 1 cup sun dried tomatoes, sliced julienne
  • 1 cup black olives, sliced
  • 2 tablespoons capers, drained
  • 1 pint multicolor cherry tomatoes, halved
  • ½ cup feta cheese, crumbled
  • 1 lemon, juiced
  • 10 basil leaves, julienne
  • Sea salt and black pepper to taste
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  • Cook pasta one minute less than the package directions. Drain pasta, drizzle with olive oil and cool flat on a sheet pan. 
  • In a bowl combine all the ingredients including the cold pasta and mix.
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