orzo pesto salad recipe

This simple recipe for orzo pesto salad is loaded with fresh vegetables, mozzarella, and a handmade basil pesto that doesn’t include any nuts. Ideal for a summer BBQ as a side dish, dinner, or lunch!

Components

wholesome pesto

1. Use ½ to ⅔ cups of this recipe for basil pesto or store-bought

Orzo Salad:

1. a half-cup of raw orzo
2. one medium-sized English cucumber, quartered
3. Two cups of halved delicious cherry tomatoes
4. One yellow pepper, chopped and with seeds
5. One cup of small, drained pearl mozzarella balls

Directions;

1. To prepare the orzo, place it in a big pot of boiling salted water. Cook al dente per the directions on the package. I like to cut the cooking time in half or in half. Then, to prevent it from cooking any longer, strain and rinse under cold water. Place aside.
2. Put Pesto: Pour in one batch of this pine-nut-free pesto. As an alternative, you may add ½ to ⅔ cups of pesto from the grocery.
3. Put Salad Together: Toss the cooked orzo, bell pepper, cucumbers, tomatoes, and little pearl mozzarella balls in a big bowl. Over the salad, drizzle with the pesto and toss to coat. Have fun!

Notes:

• Gluten-free: I suggest using this Jovial’s Brain-free Cassava Orzo or Banza rice in place of the orzo.
• Bring the orzo al dente. Take the orzo from the fire and strain it; it will continue to cook. The orzo stays tender when cooked al dente and cools. Nobody like overdone, soggy orzo salad.
• Chill the orzo before adding the veggies and pesto. The fresh cucumber, tomatoes, and bell pepper will soften and wilt if you toss them with hot orzo. To chill the cooked orzo, I suggest draining it and running it under cold water. Ensure it is completely dry before incorporating the pesto.
• Include protein. Feel free to top the salad with grilled chicken, salmon, prawns or steak to make it a full dinner.
• Storing: You may keep leftovers in the fridge for up to five days if you keep them in airtight containers.

Nutrition