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 That site is no longer active, so I am offering the recipe here.]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

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Orzo Salad with Pesto

Prep Time10

Cook Time10

Resting Time30

Total Time50

Course: Salad

Cuisine: Mediterranean

Diet: Vegetarian

Keyword: olives, parmesan cheese, pasta, pesto, tomatoes

Servings:

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.