Asparagus Pesto Orzo Salad
This bright and flavorful orzo salad is made with asparagus pesto, fresh veggies, and your favorite protein add-ins. It’s perfect for meal prep, spring gatherings, or an easy weeknight dinner. Flexitarian-friendly, quick to prepare, and packed with nutrients.
Equipment
- Large Pot
- colander
- large mixing bowl and spoon or repurpose pot
- cutting board and knife
Ingredients
- 8 oz orzo
- ½ cup asparagus pesto see recipe notes
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/4 cup basil, cut into ribbons
Toppings
- ¼ cup toasted almonds, chopped
- ¼ cup basil, cut into ribbons
- ¼ cup parmesan cheese, grated
Instructions
Cook the orzo:
- Cook orzo in salted water until al dente. Drain, rinse with cool water, and set aside. (Follow packaging instructions.)
Combine:
- In a large bowl, toss orzo with pesto, lemon juice, olive oil, cherry tomatoes, parmesan.
Finish:
- Top with more parmesan and almonds if using. Taste and adjust lemon juice or salt as needed.
Notes
Asparagus Pesto Recipe
This recipe makes approximately 4–5 cups of orzo pesto salad, enough for 3-4 servings as a side dish or light meal.
For an extra boost of plant-based protein, try Barilla Chickpea Orzo. It’s naturally gluten-free and higher in protein and fiber, though it can be more delicate, smaller pasta shapes like orzo hold up best.
Nutrition facts may vary depending on the brand of pesto, pasta, and optional toppings used.
Nutrition
Calories: 366kcalCarbohydrates: 48gProtein: 13gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 6mgSodium: 134mgPotassium: 351mgFiber: 4gSugar: 4gVitamin A: 569IUVitamin C: 14mgCalcium: 141mgIron: 2mg
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