ORZO PESTO SALAD WITH TOMATOES & FRESH MOZZARELLA
With classic Caprese flavours of tomato, basil, and fresh mozzarella, orzo pesto salad is a great make-ahead side dish for any meal!
Provided by Kelly Neil
Categories Sides
Time 37m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. When the pasta is cooked, drain it in a colander. Rinse the orzo with cool water and drain twice more.
- Place the drained, cooled orzo in a large bowl. Stir in the pesto. Depending on how thick you pesto is, you may need to add some olive oil to loosen up the pasta. Drizzle olive oil in as needed.
- Halve the cherry tomatoes and tear the basil leaves into small pieces. Toss both into the bowl of orzo along with the spinach. Give everything a good stir to mix and add more olive oil if needed.
- Tear the bocconcini into bite sized pieces and add them to the bowl. Stir to combine.
- Season the pasta salad with salt and pepper to taste. Serve at room temperature as a meal or as a side.
Nutrition Facts : ServingSize 113 g, Calories 259 kcal, Carbohydrate 26 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 314 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
ORZO PASTA SALAD
Quick and easy to make this Orzo Pasta Salad is a summer favourite. This tasty pasta salad combines creamy feta, juicy cherry tomatoes and salty kalamata olives with orzo and a very quick lemon, pesto dressing.
Provided by Michelle Alston
Categories Lunch
Time 20m
Number Of Ingredients 11
Steps:
- Cook 180g or 1 US cup of orzo according to the packet. Once cooked, drain in a colander then rinse under the cold tap. Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
- Add 2 tablespoons of pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
- Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
- Season with cracked black pepper and sea salt to taste. The serve immediately.
Nutrition Facts : Calories 384 kcal, Carbohydrate 40 g, Protein 11 g, Fat 20.6 g, SaturatedFat 5.5 g, Cholesterol 22 mg, Sodium 427 mg, Fiber 3.3 g, Sugar 5.9 g, ServingSize 1 serving
CHICKEN PESTO ORZO SALAD
Elevate standard pasta salad by using orzo and pesto. The dish also offers a good way to make the most of asparagus while it's in season in the spring, too
Provided by Cassie Best
Categories Dinner
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Put the chicken breasts on a board and cover with a sheet of baking parchment. Use a rolling pin or meat mallet to bash to an even thickness of about 2cm, being careful not to break the chicken into pieces.
- Combine the lemon zest, crushed garlic, olive oil and some seasoning in a medium bowl, then add the chicken and turn in the marinade to coat. Transfer to the fridge while you make the pesto.
- Toast the flaked almonds in a dry frying pan over a medium heat for 2-3 mins, shaking the pan often until the almonds are golden brown. Tip into a small food processor or blender. Peel the whole garlic clove and tip this into the food processor along with the parsley, basil, most of the mint leaves, the parmesan, extra virgin olive oil and lemon juice. Season, then blitz to a fine texture.
- Cook the orzo in a large pan of boiling salted water following the pack instructions, or until al dente. Heat a griddle pan over a medium-high heat and cook the marinated chicken for 4-5 mins on each side until cooked through with char lines. Drain the orzo and transfer the chicken to a plate to rest.
- Drizzle the asparagus spears with a little extra virgin olive oil and season with salt, then griddle for 3 mins until just softened. Remove from the heat and set aside.
- Toss most of the pesto through the cooked orzo along with any resting juices from the chicken. The remaining pesto will keep covered in the fridge for up to five days. Slice the chicken breasts. Tip the orzo onto a large serving platter and pile the asparagus and chicken on top, then scatter with the remaining mint leaves, some parmesan shavings and a grinding of black pepper. Drizzle with a little extra virgin olive oil and serve warm.
Nutrition Facts : Calories 461 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium
GENOA ORZO WITH PESTO
Make and share this Genoa Orzo With Pesto recipe from Food.com.
Provided by Charmie777
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes.
- Drain in colander and rinse with cold water until cool.
- Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper.
- Serve at once, or refrigerate to meld flavors.
Nutrition Facts : Calories 200.4, Fat 4.1, SaturatedFat 1.3, Cholesterol 4.9, Sodium 243.5, Carbohydrate 32.7, Fiber 1.9, Sugar 0.8, Protein 7.8
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