Description
A refreshing salad featuring orzo pasta, fresh vegetables, and a rich pesto sauce, perfect for gatherings and light lunches.
Ingredients
Scale
- 1 1/2 cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup baby arugula (or spinach)
- 1/2 cup Kalamata or black olives, halved
- 1/2 cup mozzarella pearls
- 1/2 cup pesto sauce
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to the package instructions. After cooking, drain and rinse the pasta under cold water.
- In a large bowl, combine the cooked orzo, cherry tomatoes, baby arugula, olives, and mozzarella pearls.
- Add the pesto sauce into the bowl and mix well until all ingredients are evenly coated.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For extra flavor, garnish the salad with fresh basil or pine nuts. This salad is great for summer barbeques or family dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pesto salad, orzo recipe, Italian salad, healthy salad, quick meal