Pesto Orzo Salad With Sundried Tomatoes Recipe

I was excited by the vibrant blend of orzo pasta, fresh basil, garlic, and lemon juice with crunchy pine nuts and creamy Parmesan in this Fresh Orzo Salad. The sundried tomatoes add a subtle twist, creating a balanced, refreshing flavor profile. Every bite is a playful invitation to explore more.

I’m excited to share my take on a Pesto Orzo Salad With Sundried Tomatoes that really elevates the idea of a simple pasta dish. This recipe brings together the fresh bite of 8 oz orzo pasta, the aromatic flavor of 2 cups fresh basil leaves, and the rich depth of 1/2 cup grated Parmesan cheese.

I love how the pine nuts add a nutty crunch while the chopped sundried tomatoes give that perfect tangy punch every bite. I started by crafting a zesty homemade pesto with extra virgin olive oil, garlic, and lemon juice that brightens up the dish without overpowering it.

It reminds me of those fun, easy healthy lunch prep ideas that you can whip together in no time. Even though it’s simple, this salad has a twist that could easily rival any Chrissy Teigen Orzo Salad or fresh orzo salad I’ve come across before.

Give it a try, and don’t be surprised when it becomes your go-to salad recipe for a quick yet flavorful meal.

Why I Like this Recipe

I love how simple it is to make; even on busy days I feel like whipping up something tasty without a ton of fuss.
I really appreciate the fresh, zesty flavors from the basil and lemon, which really brighten up the whole dish.
I’m all about the creamy pesto that coats every little piece of orzo, giving it a rich, comforting texture that feels homey.
I dig how versatile it is, too; it makes for a perfect light lunch or an easy side at a picnic or BBQ, and that’s just awesome.

Ingredients

• Orzo pasta gives carbohydrate energy for a filling, tasty salad base, dont you agree?
• Basil adds fresh flavors, antioxidants and vitamins, giving the dish a vibrantly natural aroma.
• Parmesan brings protein and calcium, with a salty, savory zing that amps up taste.
• Pine nuts add healthy fats, protein and a crunchy, nutty burst in every bite.
• Sundried tomatoes infuse tangy sweetness, antioxidants and rich color into the mix.
• Olive oil supplies healthy monounsaturated fats, smooth texture and subtle fruity notes.
• Lemon juice provides a bright sour kick and boosts natural flavors in every bite.

Ingredient Quantities

• 8 oz orzo pasta
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves, minced
• 3/4 cup extra virgin olive oil
• 1/2 cup sundried tomatoes, chopped
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

How to Make this

1. Bring a large pot of salted water to a boil and toss in 8 oz of orzo pasta; cook until al dente, then drain and set aside.

2. While the pasta cooks, add 2 cups of fresh basil leaves, 2 minced garlic cloves, 1/2 cup grated Parmesan cheese, and 1/3 cup pine nuts into a food processor.

3. Slowly drizzle in 3/4 cup extra virgin olive oil as you blend until you get a smooth, creamy pesto.

4. Squeeze in the juice of 1 lemon and season with salt and freshly ground black pepper to taste; give it another quick blend.

5. In a large bowl, mix the hot orzo with the homemade pesto, making sure every bit gets coated.

6. Stir in 1/2 cup chopped sundried tomatoes evenly through the pasta.

7. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice if you feel ze need.

8. Let the salad chill in the refrigerator for at least 30 minutes to let the flavors marry together properly.

9. Give the salad a good stir before serving and feel free to drizzle a tiny bit more olive oil if it looks a bit dry.

10. Enjoy your pesto orzo salad as a light lunch, picnic, or a tasty side at your BBQ.

Equipment Needed

1. A large pot to bring salted water to a boil
2. A colander or strainer to drain the orzo pasta
3. A food processor for making the pesto
4. A large bowl for mixing the pasta with the pesto
5. Measuring cups and spoons for the ingredients
6. A knife for chopping the sundried tomatoes
7. A citrus juicer or lemon squeezer to get the lemon juice

FAQ

Pesto Orzo Salad With Sundried Tomatoes Recipe Substitutions and Variations

• If you can’t find orzo pasta, you could swap it out with couscous or even small pasta like ditalini that has a pretty similar texture.
• When fresh basil leaves aren’t available, you might use baby spinach or arugula instead though the flavor will be different.
• If pine nuts are too pricey or hard to get, walnuts or slivered almonds work pretty well after you toast them lightly.
• Instead of extra virgin olive oil, you might try avocado oil or even a lighter olive oil if you want a slightly different taste.
• If you dont have sundried tomatoes, dried cranberries or even chopped roasted red peppers can be a fun alternative.

Pro Tips

1. Try to toast the pine nuts in a dry pan for a few minutes before adding them in the food processor. It really brings out more flavor and a crunch that makes this dish even tastier.
2. Let the pasta cool down a bit before mixing it with the pesto so the flavors can clump together better and not get too watery.
3. When you add the lemon juice, taste as you go, and don’t be afraid to add a bit more if you like a tangier flavor. Sometimes a little extra lemon makes all the difference.
4. If your pesto seems too thick, drizzle in a touch more olive oil while stirring the mix. It helps coat the pasta smoother and gives a richer, creamier texture.