Pesto Orzo Pasta
A fresh, vibrant pasta salad packed with basil pesto, baby spinach, toasted pine nuts, and parmesan. Perfect as a side dish, meal prep, or light lunch!
Ingredients
- 1 ½ cups orzo pasta uncooked
- ⅓ cup basil pesto homemade or good-quality store-bought
- 2 cups baby spinach roughly chopped
- 1 cup cherry tomatoes halved
- ½ cup toasted pine nuts
- ½ cup shaved or grated parmesan cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Optional Add-ins:
- ½ cup crumbled feta or mozzarella pearls
- 1 cup cooked chickpeas or white beans
- Fresh basil leaves for garnish
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to cool completely.
- Make the Dressing: In a large bowl, whisk together the pesto, olive oil, and lemon juice. Season lightly with salt and pepper.
- Toss the Salad: Add the cooled orzo to the bowl. Toss to coat well.
- Add Mix-Ins: Fold in the spinach, cherry tomatoes, toasted pine nuts, and parmesan. Stir in feta, mozzarella, or chickpeas if using.
- Chill & Serve: Taste and adjust seasoning if needed. Chill in the fridge for at least 30 minutes before serving. Garnish with fresh basil and extra parmesan if desired.
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