Pesto Orzo Salad is a delicious summer side dish that takes about 25 minutes to prepare! It's made with fresh, flavorful ingredients.
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🍴Ingredient Notes
- Gluten-Free Orzo - I used the brand Jovial. Any orzo will work with this recipe. You can also swap orzo for regular pasta.
- Spinach - Start with less while you're stirring and add more as needed. (It will shrink down.)
- Cherry Tomatoes - I usually cut them into thirds, but you can cut them into whatever size you like!
- Pesto - Homemade or store bought will work! I used my Cashew Pesto Recipe.
- Chopped Basil - Fresh basil adds an extra layer of flavor to this dish! Save a little for garnish.
How to make Orzo Pesto Salad
- Start by cooking orzo according to instructions on the box. When it's ready, drain water and set aside to cool.
- To assemble salad, add cooked orzo, fresh spinach, pesto, cherry tomatoes, and chopped basil. Stir together. Serve chilled!
Frequently Asked Questions
Definitely! You can make the pesto the day before and store in the refrigerator until you're ready to assemble the salad.
Yes! Elbows or any small pasta would also be great option. If you're using gluten-free pasta I suggest using Jovial Cassava Flour pasta. (Brown Rice Pasta gets hard when chilled.)
How to store leftovers
Store leftovers in an airtight container in the refrigerator.
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Recipe
Pesto Orzo Salad
Equipment
- Small Pot
Ingredients
- 16 Ounces Gluten-Free Orzo
- 4-6 Cups Spinach
- 2 Cups Cherry Tomatoes
- 1 Cup Pesto Homemade or store bought will work!
- ¼ Cup Chopped Basil
Instructions
- Start by cooking orzo according to instructions on the box. When it's ready, drain water and set aside to cool.
- To assemble salad, add cooked orzo, fresh spinach, pesto, cherry tomatoes, and chopped basil. Stir together. Serve chilled!
Notes
How to store leftovers
Store leftovers in an airtight container in the refrigerator. **See full post for more information!Nutrition
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