Description
Discover a delicious Orzo Pesto Salad recipe that is perfect for summer lunches or picnics. Learn how to make this flavorful dish with fresh ingredients!
Ingredients
- 2 c orzo, uncooked
- 1 1/2 c baby spinach, chopped
- 10 oz (283 g) grape or cherry tomatoes, halved
- 2 c fresh mozzarella, cut into bite sized pieces
- 2 c fresh basil, stems removed
- 1-2 garlic cloves
- 3 T pine nuts
- 2 tsp (10 ml) lemon juice
- 1/2 – 2/3 c olive oil
- 1/3 c Parmesan, grated
- 1/2 tsp (3 ml) Salt
- 1/2 tsp (3 ml) Pepper
- Salt/pepper to taste
Instructions
- Bring a pot of water to a boil and cook the orzo until it’s tender but still firm. In a pan over medium heat, stir the pine nuts for 2-3 minutes until they become golden and aromatic, being careful not to let them burn. Let them cool before making the pesto.
- As the orzo is cooking, prepare the pesto by placing the basil, garlic, and cooled pine nuts into a food processor or blender. Blend until it reaches a paste-like consistency, scraping the sides as necessary. Mix in the salt, pepper, and lemon juice. Pour in half of the olive oil and continue blending, gradually adding more olive oil until the mixture is smooth. Add the Parmesan and blend until everything is well incorporated.
- Once the orzo is done, drain it and rinse briefly with cool water to stop the cooking process. Stir the chopped spinach into the orzo, allowing it to soften slightly.
- In a medium bowl, combine the orzo, spinach, halved tomatoes, mozzarella, and about three-quarters of the pesto. Mix thoroughly. Save the rest of the pesto for later if you wish. If the salad seems a bit dry, add 2-3 tablespoons more olive oil.
- Refrigerate until you’re ready to serve. Just before serving, mix in the remaining pesto and add a bit more olive oil. Garnish with additional toasted pine nuts and chopped basil if you like.
Notes
- Enhance the flavor by marinating mozzarella in olive oil, salt, and pepper before adding to the salad.
- Add a touch of freshness with a squeeze of lemon juice before serving to brighten the flavors.
- For a creamier texture, blend some mozzarella into the pesto for a richer dressing.
