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    Home » Salads

    Orzo Salad with Pesto

    Jul 6, 2010 · Modified: Nov 25, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Orzo Salad with Pesto - Andrea Meyers

    [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 That site is no longer active, so I am offering the recipe here.]

    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. It's delicious warm or cold as a side salad.

    Recipe Notes

    Make ahead the pasta and chill it overnight for quick prep on the day you serve.

    📖 Recipe

    Orzo Salad with Pesto - Andrea Meyers
    Print Pin

    Orzo Salad with Pesto

    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Resting Time30 minutes mins
    Total Time50 minutes mins
    Course: Salad
    Cuisine: Mediterranean
    Diet: Vegetarian
    Keyword: olives, parmesan cheese, pasta, pesto, tomatoes
    Servings: 8
    Calories: 238kcal
    Author: Andrea Meyers

    Equipment

    • 3-quart pot with lid
    • mesh strainer
    • large bowl

    Ingredients

    • 8 ounces orzo pasta
    • pinch sea salt
    • ½ cup basil pesto
    • 1 cup Kalamata olives (chopped)
    • 1 pint grape tomatoes (halved lengthwise)
    • ⅓ cup pine nuts
    • pinch fresh ground black pepper
    • fresh grated Parmesan cheese
    US Customary - Metric

    Preparation

    • Bring about 1-½ 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.
    • Toss the hot orzo with the pesto, then it allow to cool to room temperature, about 30 minutes.
    • 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.

    Nutrition

    Calories: 238kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 412mg | Potassium: 244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 871IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. shannon abdollmohammadi says

      July 07, 2010 at 12:02 am

      I just made two different salads with orzo this week...I am on an orzo kick...will have to try yours.

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