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Pesto Orzo Salad with Sun-Dried Tomatoes

A vibrant salad combining the zesty flavor of basil pesto and the sweetness of sun-dried tomatoes, offering a delightful texture and fresh taste, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup orzo pasta Cooked al dente
  • 1 cup sun-dried tomatoes, oil-packed Chopped
  • 1 cup fresh basil pesto Use homemade or high-quality store-bought
  • 1 cup feta cheese or parmesan Crumble or shave to taste
  • 1/4 cup pine nuts Toasted for extra flavor
For seasoning
  • to taste salt and pepper Adjust according to preference

Method
 

Preparation
  1. Cook the orzo pasta according to package instructions, adding salt to the boiling water.
  2. Drain the pasta and rinse under cold water to stop the cooking process.
Mixing
  1. In a large bowl, combine the cooked orzo, sun-dried tomatoes, basil pesto, and crumbled feta or parmesan.
  2. Add toasted pine nuts and mix well.
  3. Season with salt and pepper to taste.
Chill
  1. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

This Pesto Orzo Salad can be made ahead of time and tastes even better after a few hours. You can customize it with grilled chicken, chickpeas, or extra veggies for added nutrition.