What can I substitute for orzo?

Orzo is a small pasta shape, of a similar size and shape to rice. If you don't have orzo, you can substitute another small pasta shape, such as ditalini or mini shells. Israeli couscous would also be a great substitute!

Can I make orzo pesto salad ahead of time?

Yes, you can make this orzo salad ahead of time. Because of the freshly-torn basil leaves, the salad will look and taste the freshest when made only a few hours before, or up to the night before, serving. If you want to make the salad earlier than that, you can choose to leave out the fresh basil leaves until right before serving. The orzo salad will keep for a total of 3 - 4 days when stored covered in the fridge.

Do I rinse orzo after cooking?

It depends on what recipe you are making! This recipe for orzo salad calls for rinsing because we want to serve the salad either warm, room temperature, or cold (not hot!). So, rinsing helps to quickly bring down the temperature of the orzo and halts the cooking, preventing the salad from getting mushy.

Orzo Pesto Pasta Salad

Name: Orzo Pesto Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian inspired
Ingredients: 12 ounces (340 g) dry orzo pasta (2 cups); 1 cup (240 g) pesto (store-bought or homemade); 1 1/2 cups (240 g) grape tomatoes; 8 ounces (226 g) fresh mozzarella pearls, drained; 1 cup (125 g) Kalamata olives; 1 - 2 tablespoons (15 - 30 ml) lemon juice; 1 cup (20 g) lightly-packed fresh basil leaves; salt and pepper, to taste

Orzo Pesto Pasta Salad

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This orzo pasta salad with pesto is so easy to make in only about 20 minutes! A hint of lemon brightens the pesto flavor and brings a summery note to this delicious pasta salad.

Author: Kate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: stove top
Cuisine: Italian inspired

Ingredients

Scale

12 ounces (340 g) dry orzo pasta (2 cups)
1 cup (240 g) pesto (store-bought or homemade)
1 1/2 cups (240 g) grape tomatoes
8 ounces (226 g) fresh mozzarella pearls, drained
1 cup (125 g) Kalamata olives
1 - 2 tablespoons (15 - 30 ml) lemon juice
1 cup (20 g) lightly-packed fresh basil leaves
salt and pepper, to taste

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Instructions

Set a large pot of water to boil. When the water is boiling, add a few large pinches of salt. Cook the orzo "al dente," according to the package directions.
While waiting for the water to come to a boil, and while the orzo is cooking, cut the grape tomatoes in half. If desired, cut the olives in half or roughly chop them. Add the tomatoes, olives, and fresh mozzarella pearls to a large bowl.
When the orzo is finished cooking, drain it and rinse it under cool water. Add the drained orzo to the bowl with the other salad ingredients.
Add the pesto and 1 tablespoon of the lemon juice to the salad. Stir well to combine. Taste the salad and add more lemon juice if desired, and salt and pepper to taste. Stir again.
Tear the basil leaves into bite-sized pieces and add to the salad, stir gently to combine. Serve immediately or cover and chill in the fridge for a few hours or overnight.

Notes

Due to the fresh basil, the orzo salad will taste best when served the same day or the next day. If you want to make the salad earlier, you can choose to add the fresh basil right before serving. The orzo salad will keep for a total of 3 - 4 days. (Store the orzo salad in a covered container in the fridge.)

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/8 recipe
Calories: 359
Sugar: 3.3 g
Sodium: 465 mg
Fat: 16.4 g
Saturated Fat: 4.9 g
Carbohydrates: 36.5 g
Fiber: 2.4 g
Protein: 15.4 g
Cholesterol: 20 mg

Find it online: https://nibbleanddine.com/pesto-orzo-salad/