Orzo Pesto Salad

Ingredient Notes

• Basil Pesto: You can use storebought or make your own homemade basil pesto.
• Cherry Tomatoes: Leave them whole or slice them in half.
• Fresh Basil: Ten grams of fresh basil can be expensive at the grocery store. I usually make this dish in the summer when I grow my own basil in the garden.
• Fresh Mozzarella: I love fresh mozzarella, but some of the stuff you get at the store has zero flavor. If you have a local cheese maker and you can afford it it really does make a difference.
• Lemon: I recommend only using fresh lemon. Bottled lemon juice just doesn’t have the same freshness, plus you really need the zest in the salad.
• Orzo: Orzo is a pasta shaped like large grains of rice. It cooks quickly and has a tender yet firm texture, making it a versatile base for salads, soups, and side dishes.
• Pine Nuts: Pine nuts are small, teardrop-shaped seeds harvested from pine cones. When raw, they have a buttery, slightly sweet flavor and a creamy texture that becomes rich and nutty when toasted.
• Red Onion: Adds a mild crunchy bite and a small splash of color.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Basil Pesto: You can use arugula pesto or spinach pesto (or both since I have a recipe for spinach arugual pesto).
• Cherry Tomatoes: Grape tomatoes or diced regular tomatoes work just as well.
• Fresh Mozzarella: Feta cheese or goat cheese can be used for a tangier flavor.
• Lemon: Lime juice or white wine vinegar can provide a similar acidity.
• Olive Oil: Avocado oil or grapeseed oil are good alternatives.
• Orzo: Pearl couscous or small pasta shapes like ditalini can be used instead.
• Pine Nuts: Toasted slivered almonds or sunflower seeds can replace pine nuts.
• Red Onion: Shallots or green onions offer a similar mild bite.

Recipe Variations

Try any of the following for a twist on this orzo pesto salad recipe:

• Arugula, Kale, or Spinach: Stir in 1 ounce of your favorite greens.
• Avocado: Add diced avocado before serving. Do not stir it directly into the salad as it will brown quickly.
• Artichoke Hearts: Mix in marinated artichoke hearts.
• Capers: Sprinkle capers in to taste. To take them to the next level, fry them in a little olive oil for about 2-3 minutes, stirring occasionally, until they are crispy and start to pop open.
• Chickpeas: Mix in drained, rinsed chickpeas.
• Cucumber: Diced cucumber is super refreshing in this pesto orzo.
• Feta Cheese: Crumble up to 1 cup of fets and stir it into the orzo.
• Grilled Chicken or Shrimp: Top with grilled chicken or shrimp to make it a meal.
• Olives: Pitted kalamata olives are terrific here.
• Peas: Peas, especially if fresh from the garden, will add a pop of colour and freshness.
• Prosciutto or Bacon: Add thinly sliced prosciutto or cooked crumbled bacon.
• Red Bell Pepper: Add diced red bell pepper for extra crunch.
• Sun-Dried Tomatoes: Chop up some sun-dried tomatoes for a more concentrated tomato flavor.
• Zucchini: Add grilled zucchini for a seasonal note.