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Pesto Orzo Salad.
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5 from 1 vote

Pesto Orzo Salad

This pesto orzo salad recipe with red onion and cherry tomatoes is herby, creamy, delicious, refreshing, and perfect for a summer cookout.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: pasta, pesto, vegetarian
Servings: 4 servings
Calories: 399kcal
Author: Kelsey Smith

Equipment

Ingredients

  • 8 ounces orzo uncooked (1 cup)
  • ½ cup red onion diced
  • 10 ounces cherry tomatoes halved
  • 1-½ cup English cucumber diced
  • 15 oz chickpeas drained and rinsed
  • 5 tablespoons pesto
  • Fresh basil to garnish
US Customary - Metric

Instructions

  • Cook the orzo according to the package instructions. Be sure to salt the water. Drain, rinse, and set aside.
  • In a large bowl, mix together the cooked orzo and the remaining ingredients until well combined and coated in the pesto.
  • Garnish with fresh basil leaves and enjoy. Serve warm, at room temperature, or chilled.

Notes

Servings: Makes 4 full-size servings or 6 side dish servings.
Storage: Can be stored in the fridge in an airtight container for up to 3 days. Wait to add the fresh basil until ready to serve. Freezing is not recommended.

Nutrition

Calories: 399kcal | Carbohydrates: 63g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 483mg | Potassium: 484mg | Fiber: 8g | Sugar: 5g | Vitamin A: 781IU | Vitamin C: 18mg | Calcium: 95mg | Iron: 3mg