[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 That site is no longer active, so I am offering the recipe here.]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.
Make ahead the pasta and chill it overnight for quick prep on the day you serve.
Orzo Salad with Pesto
- 3-quart pot with lid
- mesh strainer
- large bowl
- 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
- 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.
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
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shannon abdollmohammadi says
I just made two different salads with orzo this week...I am on an orzo kick...will have to try yours.