Description
This Summer Orzo Salad with Basil Pesto and Goat Cheese is a vibrant and refreshing dish that perfectly captures the essence of summer. Combining nutty orzo pasta, aromatic basil pesto, and creamy goat cheese, this salad is both visually stunning and packed with flavor. Ideal as a side for barbecues or a light lunch, it’s easy to prepare and can be customized to suit your taste. Add in grilled vegetables or proteins for an extra twist!
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/3 cup extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.
- In a food processor, blend basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil until smooth. Season with salt and pepper.
- In a large bowl, combine cooled orzo with cherry tomatoes, cucumber, goat cheese, and basil pesto; mix gently.
- Taste and adjust seasoning if necessary; add a splash of olive oil for richness.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg