[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 That site is no longer active, so I am offering the recipe here.]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.
Orzo Salad with Pesto
- 8 ounces 227 g 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
- 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.
- 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.
large bowl Recipe Notes Make ahead the pasta and chill it overnight for quick prep on the day you serve.
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