Orzo Pesto Salad
This delicious orzo pesto salad is light, fresh, and full of flavor! Tender orzo, mozzarella pearls, juicy tomatoes, and fresh greens all tossed with pesto make this dish wholesome and full of micronutrients. In only 20 minutes you’ll be able to tuck into this salad for lunch, a light dinner, or a side dish!
Servings 6 servings
Calories 247kcal
Ingredients
- 1 cup uncooked orzo
- 1 pint cherry or grape tomatoes halved or quartered
- 1 cup mozzarella pearls
- ¼ red onion finely diced
- ½ cup pesto more to taste
- 3 cups arugula
- Fresh basil leaves
Instructions
- Cook orzo pasta according to package directions. Drain and set aside.
- In a large bowl add cherry tomatoes, mozzarella pearls, red onion, pesto, arugula leaves and cooked orzo. Toss together until pesto is evenly coated over all ingredients. Taste test and season with kosher salt and cracked black pepper as desired.
- Garnish with fresh basil leaves. Can be served cold or at room temp.
Notes
Storage: If you think you’re going to have some extra pesto salad leftover, only dress individual servings. That way you can store the leftovers in the refrigerator separate from the dressing to prevent it from getting soggy. Keep it in an airtight container for 4-7 days.
Nutrition
Calories: 247kcal | Carbohydrates: 25g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 323mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1166IU | Vitamin C: 20mg | Calcium: 159mg | Iron: 1mg