Easy Pesto Orzo Pasta Salad
This pesto orzo salad recipe is loaded with fresh vegetables and a bright lemony basil pesto dressing. Cold pasta salads are perfect for those hot summer months! This is the perfect side dish for a summer bbq, potluck or even a weeknight dinner.
Servings: 8
Equipment
- food processor or blender
Ingredients
- 16 ounces orzo pasta
- 1 cup fresh basil, tightly packed
- ¼ cup walnuts
- ¼ cup Parmesan cheese
- 1 clove garlic
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 2-3 tablespoons fresh lemon juice
- 1 pint grape tomatoes, halved
- ⅓ cup Kalamata olives
- 1 English cucumber, chopped
- ⅓ cup roasted red pepper, chopped
- ⅓ cup goat cheese crumbles
Instructions
- Heat a large pot over water over high heat and cook orzo according to the package directions. When the orzo has finished cooking to the desired texture (I prefer al dente) run under cold water and drain well. Set the cooked orzo aside in a large mixing bowl.
- While orzo is cooking make the pesto by adding basil leaves, walnuts, Parmesan cheese, garlic, olive oil and salt to the base of a food processor or blender. While blending drizzle in the lemon juice until the pesto is the desired consistency (up to 3 tablespoons).
- Stir the pesto into the orzo. Add the chopped tomatoes, olives, cucumber, roasted red pepper and goat cheese into the bowl with the orzo and stir to combine the ingredients. Serve immediately or chill for 1-2 hours before serving.