Fitness / September 14, 2024

Pesto Orzo Salad

Is it a pasta dish? Is it a salad? It doesn’t matter; Pesto Orzo Salad is 100% delightful!

Table of Contents

When I cook, I frequently look for an excuse to make something with pesto in it. Once I start eating a pesto-based dish, my tastebuds can’t get enough. That was the case with this recipe for pesto orzo salad. As a pasta lover, I immediately gravitated toward the combination of pesto and orzo. But there is so much more to like about this recipe.

For starters, as long as you have a food processor, the pesto part of the recipe is simple. Pesto is one of those foods that sometimes feels too fancy and intimidating to make at home – at least for me. But that has become the part of this recipe I enjoy doing the most. In addition to that brilliant combination of pesto and orzo, this dish has multiple types of cheese. Plus, there are fresh and juicy cherry tomatoes, which I consider the ideal vegetable for complementing pesto. When you put everything together, you couldn’t ask for more.

For my vegan and lactose-intolerant friends, I recommend making Dairy-Free Pesto. If you want to make homemade pesto and cook a whole meal, Chicken Pesto Spaghetti Squash is an excellent option.

Is Pesto Orzo Salad Healthy?

Several nutrient-rich ingredients in this vegetarian salad contribute to its healthiness. For example, the basil leaves, pine nuts, and garlic used to make the pesto are filled with antioxidants, the cherry tomatoes contain vitamins C and K, while the cheese in the recipe is a good source of calcium. The only concern is that the saturated fat per portion may be a little high for some people on a low-fat diet. Other than that, this recipe offers plenty of nutritional value.

Finding More Flavor…

While this recipe is already packed with flavor, there is always room for more. One way to do that is to toast the pine nuts for 2 or 3 minutes over medium heat. Remember that you don’t want to burn them, you just want to add a toasty flavor.

You can also try adding a little arugula or spinach to the basil when making the pesto to create a more diverse flavor profile. Finally, since this is technically a salad, there is always room for more vegetables. I like adding roasted zucchini to the salad along with the cherry tomatoes to add more nutrients and flavor to the dish.

INGREDIENTS

1 cup orzo pasta
2 cups fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic
1/2 cup extra virgin olive oil
1 cup cherry tomatoes, halved
1 cup mozzarella pearls
Salt and pepper to taste

INSTRUCTIONS

Cook

Prepare orzo and cool.

Blend

Make pesto in a food processor.

Combine

Mix orzo with pesto and other ingredients.

Devour!

FAQs & Tips

How to Make Ahead and Store

This is a quick and easy dish to prepare, but you could always make your pesto in advance for speedier assembly later. Just store it covered in the fridge until you need it. Once assembled, leftovers of pesto orzo salad can be kept in an airtight container in the fridge for up to 5 days.

some other pesto recipes

If you’re as much of a pesto fan as I am, I have to share this Basil Spinach Pesto recipe as well as this tasty Broccoli Pesto, too. You might want to try them out next time!

Serving Suggestions

Pesto orzo salad is usually considered a side dish, so it’s best accompanied by a main dish. I prefer something I can grill, especially during the summer. Most of the time, I gravitate toward Grilled Chicken Breast, but vegetarians may want to opt for this Grilled Cauliflower Steak with Romesco Sauce instead. I’ve also found that pesto orzo salad is a nice complement for Crispy Air Fried Fish, or similar dishes like Pan-Fried Cod.

Pesto Orzo Salad

Is it a pasta dish? Is it a salad? It doesn’t matter; pesto orzo salad is 100% delightful!

Course Salad

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 377kcal

Author Bryan Zarpentine

Ingredients

1 cup orzo pasta
2 cups fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic
1/2 cup extra virgin olive oil
1 cup cherry tomatoes halved
1 cup mozzarella pearls
Salt and pepper to taste

Instructions

Cook orzo in boiling salted water according to package instructions until al dente, then drain and rinse under cold water to cool.
In a food processor, blend basil, Parmesan, pine nuts, and garlic until finely chopped. With the processor running, slowly add olive oil until the mixture forms a smooth pesto.
In a large bowl, combine the cooked orzo, pesto, cherry tomatoes, and mozzarella pearls. Season with salt and pepper to taste and toss until well mixed.