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Mediterranean Pesto Orzo Salad
A refreshing and quick recipe perfect for summer. This version is beautifully herby and creamy thanks to the addition of pesto instead of a salad dressing!
Course
Main Course, Salad
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
174
kcal
Author
Jessica Montanelli
Ingredients
1
cup
Orzo Pasta
1
small
Red Onion
diced
1.5
cup
Baby Plum Tomatoes or Cherry Tomatoes
halved
1
medium
Cucumber
chopped
1
can
Chickpeas
drained weight 250g / 9oz
5
tablespoon
Basil Pesto
Basil leaves to garnish
US Customary
-
Metric
Instructions
Cook the orzo in a pot of salted boiling water, according to the package instructions.
Dice the red onion and cucumber, half the cherry tomatoes, and drain and rinse the chickpeas.
Once cooked, drain the orzo and rinse with cold water to remove the excess starch, cool it down, and prevent it from sticking to itself.
In a large bowl, mix together the orzo pasta and the remaining ingredients until well combined and coated in the basil pesto sauce.
Garnish with fresh basil leaves and serve.
Notes
Storage
:
Can be stored in the fridge for up to 3 days – store in an airtight container without the fresh basil, only adding when ready to serve.
Does not freeze well.
Dietary:
Can be made vegan by using dairy-free/vegan pesto.
Can be made gluten-free by using gluten-free orzo.
Nutrition
Calories:
174
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
2
mg
|
Fiber:
2
g
|
Sugar:
4
g