Orzo Pesto Salad
This Orzo Pesto Salad is a breeze to whip up and incredibly flavorful! Toss tasty orzo pasta together with vegan pesto and your favorite fresh veggies. Enjoy it freshly made or chilled!
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Bonnie - Serene Trail
Servings: 8
Calories: 356kcal
Ingredients
- 16 ounces orzo, uncooked
- 6-8 ounces pesto, dairy-free
- 1 tbsp lemon juice
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup red onion, diced
- 15 ounces chickpeas, drained and rinsed
- 1/2 English cucumber, diced
- 1/2 cup kalamata olives, pitted, halved
- 1 cup baby spinach, chopped
- salt to taste, serve with basil and lemon wedges
Instructions
- Boil the orzo according to the package instructions until it's al-dente. This should be by bringing a large pot of salted water to a boil. Then add the pasta and stir occasionally as it cooks for 8-9 minutes.
- Meanwhile, prepare the other ingredients by draining the chickpeas and olives, cutting the vegetables into bite-sized pieces, and stirring the lemon juice into the pesto.
- Drain the orzo and add it to a large bowl. Let it cool down for 3-4 minutes and then mix in the pesto until the orzo is fully coated.
- Stir in the remaining ingredients and add salt to taste. Serve it with a squeeze of lemon and fresh basil.
Video
Notes
- Try not to overcook the orzo so it has some bite to it instead of being mushy.
- Serve the pasta salad right away while it's still warm or refrigerate it for later.
Nutrition
Calories: 356kcal | Carbohydrates: 60.3g | Protein: 13.2g | Fat: 7g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 329mg | Fiber: 7.3g | Sugar: 7.1g | Calcium: 70mg | Iron: 4mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.