Pesto Orzo Salad
This pesto orzo salad recipe is made with simple ingredients and fresh flavors. This is the perfect side dish for a hot summer day and is done in just 20 minutes!
Servings: 8 Servings
Calories: 68.95kcal
Equipment
- Cutting board
- Saucepan
Ingredients
- 1 ½ cups of uncooked orzo
- 1 pint cherry or grape tomatoes cut in half
- 1 cup mozzarella pearls
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup pesto
- 2 ½ ounces arugula
- 2 tablespoons balsamic glaze optional
Instructions
- Cook the orzo in a saucepan, according to the package instructions. Drain the orzo when it is al dente, strain it and then rinse it under cold water. Transfer the pasta to a large mixing bowl.1 ½ cups of uncooked orzo
- Add the remaining ingredients, aside from the balsamic glaze to the bowl.1 pint cherry or grape tomatoes, 1 cup mozzarella pearls, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, ½ cup pesto, 2 ½ ounces arugula
- Toss the salad, drizzle with balsamic glaze, if desired and serve immediately or keep it in the fridge until you are ready to enjoy it. If you are serving the salad later, drizzle the balsamic just before you dig in.2 tablespoons balsamic glaze
Video
Notes
- Cook orzo until just al dente or it will get mushy.
- Rinse with cold water after cooking to keep it from clumping.
- Chill the salad before serving for the best flavor and texture.
- Use homemade pesto for extra fresh flavor.
Nutrition
Serving: 1Serving | Calories: 68.95kcal | Carbohydrates: 3.44g | Protein: 0.99g | Fat: 5.81g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Cholesterol: 1.24mg | Sodium: 293.71mg | Potassium: 35.6mg | Fiber: 0.44g | Sugar: 1.43g | Vitamin A: 541.92IU | Vitamin C: 1.33mg | Calcium: 39.98mg | Iron: 0.24mg
