Orzo Salad with Pesto

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Andrea Meyers - Orzo Salad with Pesto

[This recipe was originally published as part of a video series with GoodBite.com. That site is no longer active, so I am offering the recipe here.]

GoodBite.com has a new video series called Everyday Meals with a Twist sponsored by Heinz 57 sauce, and I shared one of our favorite easy recipes for the series. My dish with a twist is Orzo Salad with Pesto, a simple salad that you can serve warm or cold.

We make basic basil pesto and sun-dried tomato pesto with our homegrown basil, but you can also use purchased pesto. Just toss with the cooked orzo, tomatoes, and kalamata olives, sprinkle a little Parmesan on top, and it’s ready to serve.

ORZO SALAD WITH PESTO AND TOMATOES

Serves 4.

Equipment

3-quart pot with lid
mesh strainer
large bowl

Ingredients

8 ounces orzo pasta
pinch of sea salt
1/2 cup basil pesto
1 cup Kalamata olives, chopped
1 pint grape tomatoes, halved lengthwise
1/3 cup pine nuts
pinch fresh ground black pepper
fresh grated Parmesan cheese

Preparation

1. Bring about 1-1/2 quarts of water to boil in the pot. Add pinch of salt and the orzo and cook until al dente, about 9 minutes. Drain well in the mesh strainer, then transfer hot orzo to the large bowl.

2. Toss the hot orzo with the pesto, then it allow to cool to room temperature, about 30 minutes.

3. Toss in the chopped olives, halved tomatoes, and the pine nuts. Sprinkle on a little fresh ground black pepper and some fresh grated Parmesan cheese, and then serve.

Variation

You can also chill the salad and serve it cold.

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

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