Orzo Pesto Salad Recipe
User Reviews
5
Orzo Pesto Salad Recipe
Description
Orzo Pesto Salad Recipe features orzo pasta cooked al dente and cooled to maintain firmness and prevent overcooking. The pasta is tossed with a healthy basil pesto and fresh vegetables including quarter-moon cucumber slices, halved sweet cherry tomatoes, diced yellow bell pepper, and tender mini mozzarella pearls. The pesto provides herbal aroma and richness that complements the bright, crisp vegetables. This salad balances soft and firm textures, along with creamy cheese, making it refreshing and satisfying.
Cooking the orzo just until al dente and rinsing it under cold water helps preserve texture and stops carryover cooking. Combining the pesto with cooled pasta and vegetables keeps the fresh produce from softening or wilting. The salad can be enjoyed on its own or paired with grilled protein for a fuller meal.
The recipe suggests options for gluten-free orzo alternatives. Adding grilled chicken, salmon, shrimp, or steak can turn the salad into a complete meal. Leftovers should be stored in a sealed container in the refrigerator and eaten within five days to ensure freshness.
Ingredients
Healthy Pesto:
- ½ - ⅔ cups basil pesto or store-bought, recipe
Orzo Salad:
- 1 ½ cups orzo
- 1 medium cucumber cut into quarter moons, English
- 2 cups sweet cherry tomatoes halved
- 1 yellow bell pepper seeded and diced
- 1 cup mozzarella drained, mini pearl balls
Instructions
- Make Orzo: Bring a large pot of salted water to a boil and add orzo. Cook al-dente according to the package instructions. I like to reduce the cooking time by 1 - 2 minutes. Then, strain and run under cold water to stop it from cooking further. Set to the side.
- Add Pesto: Add in 1 batch of this pesto without pine nuts. Alternatively, you can add ½ - ⅔ cups of store-bought pesto.
- Assemble Salad: In a large bowl, toss the cooked orzo, cucumbers, tomatoes, bell pepper, and mini pearl mozzarella balls. Drizzle the pesto over the salad and toss to coat. Enjoy!
Notes
- Cook orzo al dente and cool it by rinsing under cold water to keep it tender but firm.
- Allow the orzo to cool before adding pesto and vegetables to prevent softening and wilting of produce.
- For a gluten-free version, substitute the orzo with gluten-free options like Banza rice or cassava orzo.
- Add grilled proteins such as chicken, salmon, shrimp, or steak to make this salad a full meal.
- Store leftovers in airtight containers in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 150mg | 6% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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