Description
A vibrant and easy-to-make Pesto Orzo Pasta Salad that combines fresh ingredients for a delightful and colorful meal, perfect for summer gatherings.
Ingredients
Scale
- 16 oz orzo pasta
- 3/4 cup fresh basil
- 1/3 cup pecans
- 1/3 cup Parmesan cheese
- 1 pint cherry tomatoes, halved
- 1/3 cup black olives
- 1 English cucumber, chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese
- 1 clove garlic
- 4 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 2 tbsp fresh lemon juice
Instructions
- Begin by cooking 16 oz of orzo pasta according to the package instructions.
- Once cooked, drain the pasta and rinse it under cold water until cooled.
- In a food processor, combine the fresh basil leaves, pecans, Parmesan cheese, garlic, olive oil, salt, black pepper, and lemon juice. Blend until smooth.
- In a large mixing bowl, fold the pesto sauce into the cooled orzo.
- Gently incorporate chopped cucumber, halved cherry tomatoes, crumbled feta, and sliced black olives.
- Cover the bowl and chill in the refrigerator for at least one hour.
- Serve chilled and enjoy!
Notes
Chilling the salad enhances the flavors. Store in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg