Pesto Orzo Salad
Sun-dried tomatoes, basil leaves, and fresh mozzarella make this Pesto Orzo Salad a summer favorite. It’s fresh, flavorful, and so easy to make! Perfect for a picnic, potluck, or weeknight meal.
Servings: 6
Ingredients
- 8 ounces Orzo pasta 1/2 box
- 1 tablespoon Extra Virgin Olive oil
- 4 ounces Pesto Sauce
- 6 ounces Grape Tomatoes washed and sliced into half
- 1 cup Red Onion diced
- 2 ounces Sundried Tomato julienne cut
- 1 tablespoon Lemon juice
- 4 ounces Fresh Mozzarella pearls cut into small pieces
- Salt & Pepper to taste
- Fresh Basil leaves to garnish, torn into small pieces or chiffonade
Instructions
- Cook the orzo according to package directions until al dente. Drain the orzo, mix with extra virgin olive oil and let it cool.
- Add orzo, tomatoes, red onion, sundried tomato, pesto and lemon juice in a bowl.
- Season mixture with salt and pepper to taste. Garnish with basil leaves.
- Enjoy right away or refrigerate for about 30 minutes until chilled.
Notes
Variations: You can also add other vegetables, such as arugula, spinach, or olives.
Nutrition
Calories: 310kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 323mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 828IU | Vitamin C: 10mg | Calcium: 153mg | Iron: 2mg