Pesto Orzo Pasta Salad
A blend of zesty lemon, fragrant basil, and refreshing mint, perfectly balanced with the earthy richness of artichoke hearts and the tanginess of cherry tomatoes and capers.
Equipment
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cup artichoke hearts quartered
- 2 tbsp capers drained
- 1 cucumber diced
- 1 red bell pepper diced
- 1/2 cup crumbled feta cheese
- 1 can chickpeas (15 oz) drained and rinsed
For the Lemon Mint Pesto:
- 2 cups fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts or walnuts toasted
- 2 cloves garlic
- zest and juice of 1 lemon
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.1 cup orzo pasta
- In a food processor, combine basil leaves, mint leaves, Parmesan cheese, pine nuts or walnuts, garlic, lemon zest, and lemon juice. Pulse until finely chopped. While the food processor is running, slowly drizzle in the olive oil until the pesto is well combined and smooth. Season with salt and pepper to taste.2 cups fresh basil leaves, 1/2 cup fresh mint leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts or walnuts, 2 cloves garlic, zest and juice of 1 lemon, 1/2 cup extra virgin olive oil, salt and pepper to taste
- In a large mixing bowl, combine the cooked orzo pasta, cherry tomatoes, artichoke hearts, capers, cucumber, bell pepper, feta cheese, and chickpeas.1 cup cherry tomatoes, 1 cup artichoke hearts, 2 tbsp capers, 1 cucumber, 1 red bell pepper, 1/2 cup crumbled feta cheese, 1 can chickpeas
- Pour the homemade lemon mint pesto over the salad ingredients. Gently toss until everything is evenly coated with the pesto.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, taste and adjust seasoning if necessary. Serve chilled or at room temperature.
- Garnish with additional fresh basil or mint leaves before serving, if desired.
Video
@cookinglikekate Pesto Orzo Pasta Salad - Full recipe at cookinglikekate.com
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Nutrition
Serving: 6servings | Calories: 414kcal | Carbohydrates: 29g | Protein: 10g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 18mg | Sodium: 779mg | Potassium: 342mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1491IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 2mg