Mediterranean Orzo Pesto Salad
Now, this is a real treat – a proper pasta salad that's got some oomph to it. I've been making this for years, and it never fails to please.
The trick with orzo is not to fuss over it too much. Pop it in plenty of salted boiling water and keep an eye on it – about 8 minutes usually does the trick. You want it with a bit of bite, not mushy. Give it a good rinse in cold water when it's done, and a little shake to stop it sticking together.
For the pesto, I mix it right into the warm pasta – not hot, mind you, just warm. It coats better that way. Don't go overboard; you want enough to taste it in every bite, but not so much that it's swimming in it. A good rule of thumb is a generous spoonful for every cup of orzo.
The Mediterranean bits and pieces – your olives, tomatoes, what have you – should sit out on the counter for a spell before you mix them in. Cold ingredients straight from the fridge will make the whole thing seize up, and nobody wants that.
Mix it all together with a light hand. Think of it like folding laundry – gentle but thorough. That way, everything stays nice and distinct, and you get all those good flavors in every forkful.
Recipe
Mediterranean Orzo Pesto Salad combines the heartiness of pasta with the vibrant flavors of the Mediterranean region. This invigorating dish features tender orzo pasta, homemade basil pesto, colorful vegetables, and tangy feta cheese, creating a perfect balance of textures and tastes.
This salad isn't only reminiscent of classic pasta salads but also offers a unique spin on traditional flavors with its combination of fresh ingredients. A versatile dish that can be served warm or cold, this salad works equally well as a main course or a side dish.
The combination of fresh ingredients and aromatic herbs makes it an excellent choice for summer gatherings, picnics, or meal prep throughout the week.
Ingredients:
- 1 pound orzo pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 3 cloves garlic
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- Salt and pepper to taste
- 2 tablespoons lemon juice
Cook orzo in salted boiling water according to package instructions until al dente. While pasta cooks, prepare the pesto by blending basil, pine nuts, garlic, olive oil, and Parmesan in a food processor until smooth.
Drain the orzo and let it cool slightly, then toss with the prepared pesto. Add tomatoes, cucumber, red onion, olives, and feta cheese. Season with salt, pepper, and lemon juice, then gently mix all ingredients together.
For best results, allow the salad to rest for at least 30 minutes before serving to let the flavors meld together. The pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator. If serving cold, remove from the refrigerator 15 minutes before serving to allow the olive oil to return to its liquid state for optimal flavor and texture.
This invigorating pasta salad brings together the vibrant flavors of the Mediterranean with the convenience of quick-cooking orzo. Combining elements from both Italian and Greek cuisine, it features pearl-shaped orzo pasta tossed with homemade basil pesto, cherry tomatoes, and briny olives.
The dish emerged as a modern interpretation of traditional Mediterranean ingredients, making it perfect for warm weather gatherings or meal prep. While classic Italian pesto originated in Genoa, this version takes creative liberties by incorporating it into a cool, revitalizing salad that can be served as a side dish or light main course.
Conclusion
Let me tell you about this lovely orzo salad – it's just the ticket for any gathering. First, you'll want your orzo cooked just right, with a bit of bite to it (none of that mushy business). Give it a good toss with some proper homemade basil pesto – about half a cup does the trick nicely. Now, you'll need some crisp cucumber cut into neat little strips, a handful of those sweet cherry tomatoes split down the middle, and some red onion sliced thin as paper.
The good black olives – kalamatas – and a generous sprinkle of crumbly feta cheese bring it all together. The beauty of this dish is you can serve it warm, straight after mixing, or pop it in the fridge to chill. Works perfectly both ways, and I've never had any complaints either way. It's one of those reliable dishes that just makes sense, you know what I mean?
Mind you, don't skimp on the ingredients – especially that feta. The real stuff makes all the difference. And do give those onions a proper slice – nobody wants to bite into a chunk of raw onion, bless their hearts.