Easy Mediterranean Orzo Pesto Pasta Salad
Easy Mediterranean Orzo Pesto Pasta Salad - This Pasta Salad with Basil Pesto combines fresh Vegetables, Orzo and Pesto for either a fresh easy light lunch recipe or a party side. This easy side dish/weeknight meal is ready to eat in 15 minutes and is packed full of flavour.
Ingredients
Orzo
- 300 g Orzo
- 2 tsp Salt
Pesto
- 75 g Basil Leaves
- 2 cloves Garlic
- 40 g Pine Nuts
- 70 g Parmesan Grated
- 100 ml Extra Virgin Olive Oil
- Salt and Pepper
Toppings
- Handful Cherry Tomatoes Whole or Halved
- 1 tbsp Kalamata Olives Sliced
- Handful Spinach and Rocket Leaves
- 50 g Feta Crumbled
Instructions
- Cook the orzo in a large pot of water over high heat until al dente according to the packet instructions.
- Strain and rinse under cold water. Place into a bowl and set aside.
- At this stage you can toast the pine nuts in a dry pan for 1 minute until lightly golden. Or you can leave them as they are.
- Add Basil Leaves, Garlic, Pine Nuts, Parmesan, Oil and Salt and Pepper to a food processor and blend/pulse to a course paste.
- Pour the Pesto over the cooked orzo and stir in.
- Add the remaining ingredients - chopped Tomatoes, Kalamata Olive Slices, chopped Feta, a few Spinach and Rocket Leaves. Decant to a serving bowl and enjoy.
Notes
How to serve this Mediterranean Orzo Salad
This delicious pasta salad makes the perfect side dish to any grilled meat or fish dish. Try it with: Garlic Bread Chicken Roast Chicken Prawns A big green Salad Roast VegetablesWhat to add to Pesto Pasta
The great thing about this pasta salad is you can absolutely make it your own. Here are a few ideas.- Add meat or fish - Such as Chicken Breast, Rotisserie Chicken, Salmon, Prawns, or Tuna.
- Add Beans - Such as mixed Beans, Cannelini Beans, Chickpeas, Kidnesy Beans or any other Beans.
- Swap the cheese - Serve it with fresh Mozzarella, Mozzarella Pearls, Goat Cheese or even these Halloumi Fries.
- Add Veggies - Such as Asparagus Spears, chopped cucumber, green salty olives, chopped bell Pepper, Sundried Tomatoes, Roasted Peppers.
- Serve with toasted Seeds or Nuts - Such as Pine Nuts, Sunflower Seeds.
- Top with crunchy Veg - Such as Green Onions/Spring Onions.
- Try a different Pasta - Any small Pasta shape will work in this recipe.
Tips to make the BEST Orzo Pesto Salad Recipe
Reserve some of the pasta water Reserving some of the pasta water and adding it to the pesto makes for a super silky pesto sauce. Add fresh leaves at the very end If you are adding any fresh leaves, add them at the end so they don’t wilt and become mushy. Toss pasta in a bowl Toss the pasta and pesto together in a large bowl rather then in a warm pot. Basil doesn't like heat. Eat salad at room temperature It is best to eat this pasta chilled. Re heating pesto pasta is ok but it is definitely better cold. Add some fresh Lemon juice at the end This adds some lift and a tangy freshness.Storage for Pesto Pasta
Leftover orzo pasta salad will last in the fridge in an airtight container for up to 3 days. To serve, remove from the fridge 30 minutes before eating.Recipe FAQ’s
How long does orzo pesto salad keep?
If you keep it in the fridge in an airtight container, it will keep well for up to 3 days.Can I make Pesto Sauce ahead of time?
Yes you can. Store in a clean jar and drizzle over a little olive oil. Then close tightly and keep in the fridge for up to 4 weeks.Nutrition
Calories: 527kcalCarbohydrates: 48gProtein: 16gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 18mgSodium: 1298mgPotassium: 251mgFiber: 3gSugar: 2gVitamin A: 952IUVitamin C: 3mgCalcium: 259mgIron: 2mg
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