Description
This vibrant Pesto Orzo Salad is a fresh and flavorful dish featuring tender orzo pasta tossed with homemade basil pesto, baby spinach, juicy grape tomatoes, and creamy fresh mozzarella. Toasted pine nuts add a delightful crunch, making it a perfect light lunch, side dish, or picnic favorite ready in just 30 minutes.
Ingredients
Orzo and Vegetables
- 2 cups orzo (uncooked)
- 1 ½ cups baby spinach (chopped)
- 10 oz grape or cherry tomatoes (halved)
Cheese
- 2 cups fresh mozzarella (cut into bite-sized pieces)
- 1/3 cup parmesan (grated)
Pesto
- 2 cups fresh basil leaves (stems removed)
- 1-2 garlic cloves
- 3 tablespoons pine nuts
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ to 2/3 cup olive oil
Additional Seasoning
- Salt and pepper to taste
Instructions
- Cook the Orzo and Toast Pine Nuts: Bring a large pot of water to a boil and cook the orzo according to package instructions until al dente. Meanwhile, in a skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently until they are lightly browned and fragrant. Watch closely to prevent burning. Remove from heat and let cool.
- Prepare the Pesto: In a food processor or high-powered blender, combine the fresh basil, garlic cloves, and cooled pine nuts. Process until the mixture reaches a paste-like consistency, scraping down the sides as needed. Add salt, pepper, lemon juice, and half the olive oil; continue processing while gradually adding the rest of the olive oil until the pesto is smooth. Add the grated parmesan and blend again until fully incorporated.
- Combine Orzo and Spinach: Once the orzo is cooked, drain and rinse with cool water to stop the cooking process. Transfer it to a bowl, add the chopped baby spinach, and stir gently to allow the spinach to wilt slightly from the residual heat.
- Mix Salad Ingredients: To the orzo and spinach mixture, add the halved tomatoes, fresh mozzarella pieces, and about three-quarters of the prepared pesto. Toss everything well to combine evenly. If the salad seems dry, add an additional 2-3 tablespoons of olive oil to moisten.
- Chill and Serve: Refrigerate the salad until ready to serve. Just before serving, toss with the remaining pesto and a drizzle of olive oil for extra flavor. Garnish with toasted pine nuts and chopped fresh basil as desired for an appealing finish.
Notes
- To prevent overcooking, rinse orzo under cold water immediately after boiling.
- Watch pine nuts carefully while toasting to avoid burning, as they brown quickly.
- You can adjust the consistency of the pesto by adding more or less olive oil based on preference.
- This salad can be made a few hours ahead and stored in the refrigerator to meld flavors.
- For a nuttier flavor, try substituting walnuts or almonds for pine nuts.
