Easy Basil Pesto Orzo Salad Recipe
Pesto orzo salad with spinach is an easy and quick summer salad recipe you can make in under 15 minutes! It is fresh, flavorful, and delicious!
Servings 6 servings
Calories 237kcal
Equipment
- large salad bowl
- salad tongs
- colander
Ingredients
- 1 cup fresh spinach chopped
- ⅓ cup pesto more to taste
- 8 oz. orzo pasta cooked
- 1 cup cherry tomatoes halved
- 6 oz fresh mozzarella pearls
- 1 tablespoon chopped fresh basil more to taste
- 1 tablespoon olive oil more if needed
- salt and pepper to taste
Instructions
- Cook orzo according to package "al dente" directions. Rinse in a colander under cold water.8 oz. orzo pasta
- In a large bowl, combine orzo and pesto until well combined.⅓ cup pesto
- Stir in tomatoes, mozzarella, and basil.1 cup cherry tomatoes, 6 oz fresh mozzarella pearls, 1 tablespoon chopped fresh basil
- Use salad tongs to incorporate the fresh spinach and olive oil. Season with salt and pepper to taste.1 cup fresh spinach, 1 tablespoon olive oil, salt and pepper
Notes
- Season to taste and add additional olive oil or pesto if needed.
- Storage: Make ahead or store leftovers in an airtight container in the refrigerator for up to 3 days. Spinach tends to wilt the longer it is stored, which is OK.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 25.8g | Protein: 14.1g | Fat: 8.6g
