Summer Orzo Pasta Salad
This Summer Orzo Pasta Salad recipe is full of vibrant colors and flavors and is so easy to put together. It's loaded with fresh veggies, has a creamy pesto base, and is topped with fresh herbs and tangy feta cheese.
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Servings: 6 servings
INGREDIENTS
Basil Pesto
- 1 1/4 cup fresh basil leaves
- 1/2 cup pine nuts or raw cashews
- 2 Tablespoons lemon juice about 1 lemon
- 2 garlic cloves
- 3 Tablespoons olive oil or avocado oil
- 1/2 teaspoon kosher salt
Orzo Salad
- 12 ounces dry orzo pasta we like Dellalo gluten-free orzo
- 1 cup sliced cherry tomatoes
- 1/3 cup sliced red onion
- 1/2 cup bell peppers cut into chunks
- 4 ears fresh summer corn grilled or steamed (canned works in a pinch)
- 4 ounces crumbled goat cheese or feta cheese
- 1 cup arugula washed and roughly chopped
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Make the orzo pasta according to the package directions.
- While the pasta is cooking, add all of the basil pesto ingredients to the bowl of a food processor or high speed blender. Pulse for 2-3 seconds until the pesto is smooth and no chunks remain. Stop to scrape down the sides of the bowl as needed.
- When the pasta is done, drain it and rinse it with cold water. Chop and slice the tomatoes, onion, and bell peppers.
- Transfer the orzo to a large bowl and mix it with half of the pesto. Add the remaining ingredients and the rest of the pesto and toss again to coat everything in the pesto. Top with fresh basil and serve room temperature or chilled.
Notes
Make Ahead: Prepare orzo and vegetables up to 2 days ahead. Hold pesto and goat cheese until right before serving.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 50.4g | Protein: 13.8g | Fat: 18.1g | Cholesterol: 8.7mg | Sodium: 210.5mg | Fiber: 4.5g | Sugar: 5.4g | Vitamin A: 110IU | Vitamin C: 38.6mg
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