Simple Pesto Orzo Salad Recipe
This pesto orzo salad is fresh, easy, and perfect as a side dish or meal prep option for the week.
Ingredients
- 1 cup dry orzo
- ½ cup pesto store-bought or homemade
- 3 tablespoons fresh lemon juice
- 1 15.5 oz can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 2 cups fresh baby spinach
- ¼ cup shaved parmesan
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package directions until just al dente. Drain and rinse the orzo under cold water to stop the cooking and cool it down.
- While the orzo cools, stir together the pesto and lemon juice in a small bowl until combined.
- Add the orzo, chickpeas, cherry tomatoes, spinach, and parmesan to a large bowl. Pour the pesto mixture over the top and toss until everything is evenly coated.
- Taste and adjust with salt, pepper, or more lemon juice until it tastes just right.
Notes
- This salad holds up well in the fridge, but the pasta will absorb some of the pesto over time, so plan to refresh leftovers with a drizzle of olive oil and a squeeze of lemon juice before serving.
- If you’re making this ahead for hosting, reserve a spoonful of pesto and stir it in right before serving to keep it looking fresh.
- You can easily turn this into a full meal by adding grilled chicken, shrimp, or salmon.
Nutrition
Calories: 198kcalCarbohydrates: 22gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 273mgPotassium: 177mgFiber: 2gSugar: 2gVitamin A: 1509IUVitamin C: 11mgCalcium: 101mgIron: 1mg
Tried this recipe?Let us know how it was!