Pesto Orzo Salad Recipe
This vibrant Pesto Orzo Salad combines tender orzo pasta with fresh cherry tomatoes, crisp cucumber, and leafy greens, all tossed in a flavorful homemade pesto made from pumpkin seeds, fresh basil, and nutritional yeast. Perfect as a light lunch or a side dish, this salad is packed with plant-based protein from chickpeas and offers a fresh, zesty taste with a creamy texture, making it a nutritious and delicious choice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Salad
- 1 1/2 cups dried orzo (275g)
- 2 cups cherry or grape tomatoes, halved (305g)
- 1 cup diced cucumber (160g)
- 3 cups arugula-spinach mix (60g)
- ¼ small red onion, thinly sliced (40g)
- 1 19 oz can chickpeas, drained and rinsed
- 2 tbsp lemon juice
- Salt and pepper, to taste
Pesto
- ⅓ cup raw pumpkin seeds
- 2 cloves garlic
- 2 tbsp nutritional yeast (14g)
- 1 tbsp light miso (15g)
- 1 tbsp lemon juice
- 2 cups basil leaves (40g) or mix of 20 g basil and 15g parsley
- 1 cup spinach (25g)
- 1/3 cup extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook it al dente according to package directions, stirring occasionally to prevent sticking. Once cooked, drain the orzo and set it aside to cool.
- Make Pesto: In a food processor or a high-speed blender, combine raw pumpkin seeds, garlic cloves, nutritional yeast, light miso, lemon juice, basil leaves, parsley (if using), and spinach. Pulse several times to coarsely blend the ingredients. With the machine running, slowly stream in the extra virgin olive oil until the mixture is smooth and creamy. Stop and scrape down the sides as needed. Season the pesto with salt and freshly ground black pepper to taste.
- Toss Salad: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, arugula-spinach mix, thinly sliced red onion, rinsed chickpeas, 2 tablespoons of lemon juice, cooked orzo, and a pinch of salt and pepper. Gently toss to mix all the ingredients evenly.
- Add Pesto: Pour the prepared pesto over the salad mixture. Using a large spoon or salad tongs, mix well until every ingredient is coated evenly with the pesto sauce, enhancing the flavors throughout.
- Serve: Serve the salad immediately. Optionally, garnish with extra fresh basil leaves, a squeeze of lemon juice, a drizzle of extra virgin olive oil, and freshly cracked black pepper for additional freshness and flavor.
Notes
- For best flavor, allow the salad to rest for 10 minutes after mixing to let the flavors meld.
- You can substitute pumpkin seeds with walnuts or pine nuts for the pesto if desired.
- Please toast the pumpkin seeds lightly before blending if you prefer a nuttier flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days; dress with pesto just before serving to maintain freshness.
- To make this recipe vegan, ensure the miso paste is vegan-friendly and nutritional yeast is used as is.
Keywords: pesto orzo salad, vegan orzo salad, Mediterranean salad, pesto recipe, chickpea salad, healthy pasta salad, spinach arugula salad, nutritional yeast pesto
Find it online: https://thefoodrecipe.com/pesto-orzo-salad-recipe/
