Description
Orzo Salad with Pesto is a vibrant and refreshing dish that brings together tender orzo pasta, homemade basil pesto, and a colorful array of vegetables. Perfect for summer picnics, family gatherings, or potlucks, this salad bursts with Mediterranean flavors that will impress your guests. With its stunning presentation and delightful taste, each bite is a celebration of fresh ingredients and culinary creativity.
Ingredients
Scale
- 2 cups orzo pasta
- 1 cup fresh basil leaves
- ¼ cup pine nuts (toasted)
- ½ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- ½ red onion (thinly sliced)
- Salt and pepper to taste
Instructions
- 1. Cook the orzo: In a large pot of salted boiling water, cook orzo for about 8-10 minutes until al dente. Drain and rinse under cold water.
- 2. Make the pesto: In a food processor, blend basil leaves, toasted pine nuts, grated Parmesan cheese, and olive oil until smooth. Season with salt and pepper.
- 3. Prepare veggies: Dice cherry tomatoes and cucumber; thinly slice red onion.
- 4. Combine: In a large bowl, mix cooled orzo with pesto sauce, cherry tomatoes, cucumber, and red onion. Toss gently to coat.
- 5. Serve: Transfer to serving dishes; drizzle with additional olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg