4.1 from 39 votes
Simple Orzo Salad With Pesto
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.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
as a side dish
Calories:
413 kcal
Cuisine:
Mediterranean
Ingredients
- 1¼ cups orzo pasta Sometimes called risoni.
- 1 cup basil About 2 big handfuls or a small to medium sized bunch, fresh
- 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 to taste
- black 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 as a side dish
Amount Per Serving
Calories 413
% 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.