Orzo Pesto Pasta Salad with Sweet Potato, Feta, and Fresh Herbs Recipe
A vibrant and refreshing Orzo Pesto Pasta Salad featuring roasted sweet potatoes, fragrant basil pesto, crunchy roasted almonds, fresh mint, marinated feta, and peppery rocket. This colorful salad combines creamy, nutty, and tangy flavors for a delicious and satisfying meal or side dish perfect for warm weather gatherings or light lunches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Sweet Potato
- 1 large sweet potato
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Pasta and Dressing
- 1.5 cups orzo/risoni pasta
- 200g basil pesto (about ¾ - 1 cup)
- ½ lemon, juiced
Add-ins and Toppings
- 1 cup roasted almonds
- 1 cup fresh mint leaves
- 200g marinated feta cheese
- 4 cups rocket (arugula)
Instructions
- Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes in olive oil, salt, and pepper until well coated. Spread the sweet potato evenly on a baking sheet and roast for approximately 25-30 minutes, turning halfway, until tender and golden brown.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the orzo and rinse briefly under cold water to stop the cooking process and cool it down for the salad.
- Prepare the Pesto Dressing: In a large mixing bowl, combine the basil pesto with the juice of half a lemon. Mix well to create a tangy, flavorful dressing.
- Combine Salad Ingredients: Add the cooked orzo to the bowl with the pesto dressing and toss to coat the pasta evenly. Fold in the roasted sweet potatoes, roasted almonds, fresh mint leaves, marinated feta cheese, and rocket gently to combine all ingredients without breaking up the feta too much.
- Serve: Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired. Serve the salad immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. This salad can be enjoyed as a light main dish or as an accompaniment to grilled meats or vegetables.
Notes
- You can substitute roasted almonds with pine nuts or walnuts for different nutty flavors.
- Marinated feta adds an extra burst of flavor, but plain feta or goat cheese can be used.
- If you prefer a vegan version, omit the feta and use a vegan pesto.
- This salad keeps well refrigerated for up to 2 days; add rocket fresh just before serving to maintain its texture.
- Roasting the sweet potato brings out natural sweetness and adds a delicious caramelized texture.
- Use fresh lemon juice rather than bottled for best flavor in the dressing.
