Step 1

Bring a large pot of water to a boil and add a big pinch of salt. Boil the orzo according to package instructions to about a minute past al dente. Drain the pasta in a colander with small holes (those small pieces of pasta can fall through larger holes) and run it under cold water to stop the cooking process.

Step 2

In a very large bowl, add the orzo, artichokes, olives, cucumbers, tomatoes, most of the green onions and most of the feta cheese (reserve a little feta and green onion for topping).

Step 3

In a small bowl, whisk together the pesto, mayonnaise, lemon juice, and lemon zest.

Step 4

Add the mayo pesto sauce to the orzo mixture and gently toss until combined.

Step 5

Sprinkle the remaining feta cheese and green onions on top. This pesto orzo salad can be served chilled or at room temperature.

Step 6

Store leftover orzo pasta salad in an airtight container in the fridge for up to 3 days.