This Pesto Orzo Salad is a perfect, flavorful side dish for any summer gathering. Made with orzo pasta, fresh vegetables, and a delicious homemade pesto sauce, this salad is easy to make and packed with flavor.
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I love making a salad like this during the summer. They are light, refreshing, and pair so well with most meals.
This Butter Bean Salad is another side dish that I like to make when it’s warm outside.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- orzo pasta
- pesto sauce – Store-bought or homemade both taste great in this recipe.
- cherry tomatoes
- fresh spinach leaves
- grated Parmesan cheese – Freshly grated cheese will taste best, but use whatever you have on hand.
- Salt and pepper to taste
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Cook the pasta to al dente. Then rinse, drain, and set aside.
Add the pesto, spinach, and cherry tomatoes to the orzo.
Then add the parmesan cheese and salt and pepper. Toss to coat.
Serve immediately or chill for 30 minutes for the best flavor.
Storage
Storage – Store in the fridge for up to 3 days. Make sure to store it in an airtight container or cover your bowl with plastic wrap.
Freezing – Due to the fresh nature of this salad I don’t recommend that you freeze this salad.
Wendy’s Test Kitchen Tips
- Each pasta brand has a different cooking time, so check your package for directions.
- I like to cook the pasta in salted water so that the pasta absorbs some flavor.
- While you can serve this salad immediately, it does taste better if you allow it to sit for 30 minutes.
Related
Looking for other salad recipes like this? Try these:
Pesto Orzo Salad
Equipment
- saucepan
- colander
- Large bowl
Ingredients
- 1 cup orzo pasta
- ¼ cup prepared pesto sauce
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach leaves
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to the package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process. Let it cool slightly.
- In a large mixing bowl, combine the cooked orzo pasta, prepared pesto sauce, cherry tomatoes, spinach leaves, and grated Parmesan cheese.
- Toss gently until everything is evenly coated.
- Season with salt and pepper to taste, and toss again to combine.
- Serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld together before serving.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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