Description
Indulge in the flavors of summer with this vibrant Summer Orzo Salad, featuring a delightful mix of orzo pasta, fresh vegetables, creamy goat cheese, and aromatic basil pesto. This easy-to-make dish is perfect for picnics, barbecues, or light lunches. With its colorful presentation and refreshing taste, it’s sure to impress family and friends alike.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups fresh basil leaves
- 2 cloves garlic
- ¼ cup pine nuts
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- 4 oz goat cheese (crumbled)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ¼ red onion (thinly sliced)
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions in salted boiling water until al dente. Drain and rinse under cold water.
- While the orzo cooks, prepare the vegetables: chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- In a food processor, blend basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Season with salt and pepper.
- In a large bowl, combine cooked orzo with chopped vegetables and toss with basil pesto until well coated.
- Crumble goat cheese over the salad and gently fold it in.
- Squeeze lemon juice over the top before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg