Orzo Pesto Salad
This colorful and delicious orzo pasta salad with pesto is perfect to serve as a side dish or main course. Tasty, easy, and really healthy too!
Servings: 4
Calories: 284kcal
Ingredients
- 1 cup orzo
- 3 tablespoons pesto
- ½ cup olives Kalamata
- ½ cup canned artichoke hearts drained
- ⅓ cup feta cheese crumbled
- 1 red onion
- 1 ½ cup cherry tomatoes halved
- ½ lemon juiced
- 2 cups spinach washed
Instructions
- Boil the orzo pasta according to the package instructions. Drain off any excess water, and leave it to cool.1 cup orzo
- Wash and dice the vegetables. Add them to a salad bowl, along with crumbled feta cheese, cooked orzo, and pesto.
- Combine the ingredients well, and serve!
Video
Notes
- The recipe serves 4 as a side dish, or 2 as a light main course.
- Easily omit, add or substitute any ingredients that you like.
- Add shredded chicken or canned chickpeas to make the salad more filling.
- You can also try adding fresh herbs, cucumbers, peppers, mozzarella, or other salad ingredients that you enjoy.
- Store any leftover salad in a refrigerator for up to 3 days.
Nutrition
Calories: 284kcal | Carbohydrates: 39g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 777mg | Potassium: 363mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2029IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 2mg