Elevate your taste experience with our Pesto Orzo Salad recipe, showcasing a medley of bold and delightful ingredients. Rich basil pesto sauce, creamy feta cheese, sundried tomatoes, toasted pine ...

Bring a large pot of water to a boil for the orzo. While the water is heating ... Crumble and stir in the feta cheese.

Drain orzo mixture and toss with oil in a bowl, then let cool slightly. Stir in feta cheese and season with salt and pepper to taste. Transfer orzo mixture to a gallon-sized sealable bag ...

Lightly salt shells and invert on paper towel for 30 minutes to one hour to drain. Preheat oven to 350°F. Deseed and roughly chop tomato insides. Combine orzo with olives, parsley, feta, and onions.