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Orzo Pesto Salad

Vibrant and colorful, orzo pesto salad is packed with fresh veggies and vibrant pesto. It's perfect for lunch, or as a fun side dish!
Course Salad, Side Dish
Cuisine Grain Bowl, Plant-based, Salad, Sides, Vegetarian
Keyword cherry tomatoes, grain bowl, grain salad, orzo, orzo pesto salad, pesto, plant-based, salad, side dish, spinach, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Amanda Hookom @HookomOnHealth

Ingredients

  • 1 cup dry orzo
  • 2 1/2 cups water
  • 1 pint cherry, grape, or pear tomatoes quartered
  • 1 cup fresh spinach
  • 8 oz mozzarella cheese ball crumbled
  • 1/2 cup halved Kalamata olives

For the basil pesto:

  • 2 cups fresh basil
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 1/4 cup walnuts or pine nuts
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

Instructions

  • In a medium saucepan on the stove, bring orzo and water up to a boil. Boil for 8-10 minutes, or until orzo is tender. Drain any excess water, thoroughly rinse orzo with cold water, and set aside to cool.
  • While orzo is boiling, add all basil pesto ingredients to a food processor or high-speed blender. Blend until smooth, about 2-3 minutes.
  • In a large bowl, mix together cooled orzo, tomatoes, spinach, mozzarella, and Kalamata olives. Coat with pesto, mix well, and serve!

Notes

  • Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
  • Add some fun color to this recipe by using multi-colored tomatoes!
  • The walnuts can be omitted from this recipe if you don't have them on hand, or are preparing this recipe for someone with a nut allergy.
  • Pre-made, store bought pesto can be easily used instead of making your own pesto, if desired. Use about 1 cup of pesto.