0 from 33 votes
Pesto Orzo Salad
Sun Dried tomatoes, basil leaves, and fresh mozzarella make this Pesto Orzo Salad a summer favorite. It’s fresh, flavorful, and so easy to make! Perfect for a picnic, potluck, or weeknight meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 310 kcal
Course:
Side Dish , Salad
Cuisine:
Italian
Ingredients
- 8 ounces orzo pasta 1/2 box
- 1 tablespoon extra virgin olive oil
- 4 ounces pesto sauce
- 6 ounces grape tomatoes washed and sliced into half
- 1 cup red onion diced
- 2 ounces sundried tomato julienne cut
- 1 tablespoon lemon juice
- 4 ounces fresh mozzarella pearls cut into small pieces
- salt & pepper to taste
- fresh basil leaves to garnish, torn into small pieces or chiffonade
Instructions
- Cook the orzo according to package directions until al dente. Drain the orzo, mix with extra virgin olive oil and let it cool.
- Add orzo, tomatoes, red onion, sundried tomato, pesto and lemon juice in a bowl.
- Season mixture with salt and pepper to taste. Garnish with basil leaves.
- Enjoy right away or refrigerate for about 30 minutes until chilled.
Cup of Yum
Notes
- Variations: You can also add other veggies, like arugula, spinach or olives.
Nutrition Information
Calories
310kcal
(16%)
Carbohydrates
39g
(13%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
323mg
(13%)
Potassium
529mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
828IU
(17%)
Vitamin C
10mg
(11%)
Calcium
153mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 323mg | 13% |
| Potassium | 529mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.