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–+ servings
Pesto Orzo in a bowl

Pesto Orzo Salad

orzo pesto salad is a delicious and refreshing summer salad
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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Course: Side Dish Recipes
Cuisine: American
Keyword: orzo pesto salad, pesto orzo recipe
Servings: 4
Calories: 210kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 1 cup orzo pasta uncooked
  • 8 to 10 cherry tomatoes cut into quarters
  • 1 small or 1/2 medium cucumber cut into chunks
  • 2 tablespoons red onion
  • 1/5 cup sliced kalamata olives
  • 3 to 4 tablespoons pesto sauce
US Customary - Metric

Instructions

  • Make the pesto sauce if you are using homemade pesto sauce.
  • Chop the vegetables and set them aside.
  • Cook the pasta according to the instructions on the package, drain and rinse it off.
  • Place the cooked orzo and vegetables into a bowl and gently stir to combine.
  • Add the pesto sauce and serve.

Video

Notes

Store leftover orzo pesto pasta salad in the refrigerator for up to four days.
See recipe, tips, variations, and serving suggestions above.

Nutrition

Serving: 1 | Calories: 210kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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