Pesto Orzo Salad
This refreshing pesto orzo salad pairs tender orzo with bright basil pesto, vibrant greens, juicy tomatoes and zucchini, buttery toasted pine nuts, and nutty Parmesan cheese in a summer dish that is sure to have you digging in for seconds.
Servings: 8
Ingredients
Orzo Pasta Salad
- 16 oz orzo pasta
- 3 Tbsp pine nuts
- 1 Tbsp extra virgin olive oil, divided
- 1 medium zucchini, thinly sliced into half moons
- 10 oz grape tomatoes, halved
- 2 c baby spinach, coarsely chopped
- ⅓ c freshly shaved Parmesan cheese
- 2 Tbsp fresh basil, chopped coarsely
- salt and pepper, to taste
Basil Pesto
- 1½ c fresh basil leaves, loosely packed (about 1.5 oz)
- ½ c spinach, loosely packed
- ¼ c freshly grated Parmesan cheese
- 2 Tbsp pine nuts
- 2 medium garlic cloves
- ⅓ c extra virgin olive oil
- salt and pepper, to taste
Instructions
- Make the pesto: in a food processor, combine the basil, spinach, Parmesan cheese, pine nuts, garlic, and olive oil. Pulse until smooth. Season with salt and pepper, to taste. Set aside.
- Bring a medium pot of water to a boil and cook the orzo until tender, about 7-8 minutes. Drain and transfer to a serving bowl. Drizzle with a small amount of olive oil and toss to prevent clumping and sticking. Set aside.
- While the orzo cooks, toast the pine nuts in a dry pan over medium heat until lightly golden brown, about 2-3 minutes. Set aside.
- Heat half of the olive oil in a large frying pan over medium heat. Add half of the zucchini in a single layer and season with salt and pepper. Cook until lightly browned on both sides and tender, about 2 minutes per side. Transfer to the serving bowl with the orzo. Repeat with the remaining oil and zucchini.
- Add the tomatoes, spinach, and pesto to the orzo and toss to combine. Garnish with shaved Parmesan cheese, toasted pine nuts, and fresh basil and toss to combine. Season with additional salt and pepper, if desired. Serve and enjoy warm or refrigerate and serve once cold!