Description
This Mediterranean Orzo Pasta Salad with Basil Pesto is a vibrant and flavorful dish that combines al dente orzo pasta with fresh vegetables and a zesty pesto dressing, perfect for summer gatherings or meal prep.
Ingredients
1 tablespoon Extra Virgin Olive Oil
1 cup (180 grams) Orzo Pasta
1 3/4 cups (410 grams) Low Sodium Vegetable Broth
2/3 cup (180 grams) Spinach Basil Pesto or Lemon Basil Pesto
2 tablespoons Fresh Lemon Juice
1/4 teaspoon Fine Sea Salt
1 pint (460 grams) Cherry Tomatoes sliced in half
14 ounces (400 grams) Artichoke Hearts drained
chopped into bite size pieces
about 2 cups or 1 can
3/4 cup (130 grams) Kalamata Olives sliced in half
1/2 cup (35 grams) Green Onions white and green parts chopped thin
about 2 stalks
2 cups (85 grams) Fresh Spinach packed
and chopped
3/4 cup (100 grams) Feta Cheese crumbled
Fresh Ground Black Pepper to taste
Fresh Basil for garnish (optional)
Instructions
- In a medium saucepan, heat the Extra Virgin Olive Oil over medium heat.
- Add the Orzo Pasta and toast for 1-2 minutes, stirring frequently.
- Pour in the Low Sodium Vegetable Broth and bring to a boil. Reduce heat and simmer for about 8-10 minutes or until al dente, stirring occasionally.
- Once cooked, drain any excess broth and let the orzo cool.
- In a large bowl, combine the cooled orzo, Spinach Basil Pesto, Fresh Lemon Juice, Fine Sea Salt, Cherry Tomatoes, Artichoke Hearts, Kalamata Olives, Green Onions, and Fresh Spinach.
- Toss everything together until well combined.
- Garnish with crumbled Feta Cheese, Fresh Ground Black Pepper, and Fresh Basil if desired.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
This salad can be made a day in advance for enhanced flavors. Adjust the salt and pepper to taste based on preference.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Protein: 3g
Keywords: Mediterranean, Orzo, Pasta Salad, Basil Pesto, Healthy, Side Dish