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Quick & Easy Summer Pesto Orzo Salad — homemade pesto orzo salad recipe

Quick & Easy Summer Pesto Orzo Salad

A fresh and vibrant summer salad featuring tender orzo, crisp vegetables, and a fragrant basil pesto dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/4 cups dried orzo pasta
  • 1 1/2 cups fresh baby spinach
  • 1 cup cherry tomatoes halved
  • 1/2 cup diced cucumber
  • 1/4 cup pine nuts
  • 3/4 cup basil pesto store-bought or homemade
  • 2 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese optional
  • Salt and black pepper to taste

Equipment

  • Pot
  • Colander
  • Large Mixing Bowl

Method
 

Preparation
  1. Cook the orzo according to package directions until al dente.
  2. Drain the orzo and rinse under cold water to stop the cooking process.
  3. Combine the cooked orzo, spinach, cherry tomatoes, cucumber, and pine nuts in a large mixing bowl.
  4. Add the pesto and lemon juice to the bowl and toss until all ingredients are well coated.
  5. Season the salad with salt and black pepper to taste.
  6. Sprinkle with Parmesan cheese if desired and serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 3 days.