Simple Orzo Salad With Pesto
User Reviews
4.1
39 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
6 as a side dish
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Calories
413 kcal
-
Cuisine
Mediterranean
Simple Orzo Salad With Pesto
Report
This 15-minute orzo salad with pesto is packed with freshly-made basil and olive oil pesto, toasted pine nuts, shredded baby spinach and parmesan cheese. This is a simple, subtle salad that would be perfect served with other 'little' salads, as an easy midweek side dish or for a party or summer BBQ side.
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Ingredients
- 1¼ cups orzo pasta Sometimes called risoni.
- 1 cup fresh basil About 2 big handfuls or a small to medium sized bunch.
- ¼ cup pine nuts Buy ready toasted or follow instructions in recipe to toast yourself.
- 1 small clove garlic
- 6 tablespoons extra virgin olive oil plus a little extra for drizzling (good quality if possible)
- 2 cups baby spinach leaves fresh, washed and finely chopped
- 2 tablespoons Parmesan Cheese grated (quite thickly)
- 2 tablespoons vinegar White wine vinegar or cider vinegar are good choices. Or use lemon juice.
- salt and pepper to taste
Instructions
- Cook the pasta according to the packet instructions for 'al dente' or 'just cooked' (if no instructions for al dente then cook for a little less time than suggested). Drain and rinse in cold water and put into a large bowl. Unless serving hot in which case don't rinse in cold water.
- Meanwhile, if not using ready-toasted pine nuts, toast the pine nuts in a dry frying pan on a medium heat. Keep an eye on them, tossing them around until they are lightly brown. Then set aside to cool.
- Then make the homemade pesto. Put most of the basil, about half of the toasted pine nuts, the garlic and the olive oil into the bowl of a food processor (a small food processor is perfect). Pulse for a few seconds until well combined.
- Pour the pesto over the orzo and mix well. Then add the chopped spinach, the rest of the basil (chopped a little), the rest of the pine nuts, the parmesan and vinegar and combine again. Season with salt and pepper to taste.
- Spoon the pasta salad into a serving bowl, then drizzle over a little extra olive oil to serve.
Equipments used:
Notes
- Orzo: Sometimes called risoni. Find it in the pasta aisle at most supermarkets. You can sometimes buy it in different sizes. Any size orzo/risoni is fine. Be careful not to overcook.
- Pesto: Since this recipe only has a few simple ingredients, I like to make my own quick homemade pesto with good quality ingredients. However, feel free to use a good quality store-bought pesto to save time or if you don't have a food processor (look for a pesto made with olive oil rather than a substitute).
- How to serve: Serve this pesto orzo salad like you'd serve any cold pasta salad. It makes a great cold side dish either by itself with grilled fish or meat or with other simple sides. Great midweek or at a party or summer barbecue.
- Alternatively, serve hot or warm. Feel free to add shredded rotisserie chicken, cooked salmon or chickpeas or halloumi for extra protein.
- If serving your orzo pasta salad cold, cover and chill for around 4 hours in the fridge before serving. If you prefer to serve it warm, don't rinse the orzo in cold water after boiling. Simply drain and stir through a little olive oil to prevent sticking.
- Variations: Add crumbled feta cheese, mozzarella or another cheese, cubed raw vegetables such as bell peppers, cucumbers or tomatoes, sundried tomatoes or cooked asparagus spears to this salad if you like.
- If orzo/risoni isn't available, this pesto pasta salad will also work with another small pasta shape such as pearl couscous, ditalini, acini or elbow macaroni.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
41g
(14%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Cholesterol
3mg
(1%)
Sodium
145mg
(6%)
Potassium
627mg
(18%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
7647IU
(153%)
Vitamin C
23mg
(26%)
Calcium
157mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6as a side dish
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 3mg | 1% |
| Sodium | 145mg | 6% |
| Potassium | 627mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7647IU | 153% |
| Vitamin C | 23mg | 26% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
39 reviews
Good
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