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Pesto Orzo Salad is a delicious pasta dish with bright spring flavors thanks to a simple nut free spinach basil pesto. Enjoy this pasta salad served warm or cold. As a bonus: you can make this pasta salad in 15 minutes flat!

Ingredients

Scale

For the Spinach Basil Pesto:

  • 3 cups fresh basil, loosely packed
  • 3 cups baby spinach, loosely packed
  • 2 cloves garlic, peeled
  • 2 ½ tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Orzo Salad:

  • 1 bunch asparagus, cut into thirds
  • 1 cup orzo
  • 1 cup grape tomatoes, quartered
  • 1/4 cup Spinach Basil Pesto
  • Salt and pepper, to taste

Instructions

To make the Spinach Basil Pesto:

  1. In a food processor or blender pulse together basil, spinach, garlic, olive oil, salt and pepper until a paste-like consistency forms. You may need to pause to scrape down the sides of the food processor.
  2. Use immediately or store in a covered airtight container in the fridge for up to one week.

To make the Orzo Salad:

  1. Bring a medium-sized pot of water to a boil. Generously salt the water.
  2. Once the water boils, add asparagus. After 3 minutes, add the orzo to cook according to package instructions, about 7 minutes.
  3. Drain pasta and asparagus and add back to the pot. Mix in tomatoes and pesto until all of the orzo is coated in pesto. Season with additional salt and pepper, to taste. Enjoy warm or cold.

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