Description

This Pesto Orzo Pasta Salad With Broccoli is a delightful mix of flavors and textures. With vibrant broccoli, juicy cherry tomatoes, and a fresh pesto sauce, it’s a quick and healthy meal option suitable for any occasion.

Ingredients

Scale

1 cup dry orzo
4 cups broccoli
2 cups cherry tomatoes, halved
½ cup red onion, sliced or diced
2-3 cups baby spinach
½ cup pesto sauce
1 lemon, juiced
salt and ground black pepper to taste

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Instructions

If making homemade pesto sauce, start by preparing it first.
Clean and chop the broccoli into bite-sized pieces. Set aside.
Bring a large pot of salted water to a boil. Add the dry orzo and cook until al dente, stirring often.
When the orzo is nearly cooked, stir in the chopped broccoli to blanch it. Do not overcook.
Drain the orzo and broccoli, rinsing with cold water. Transfer to a large mixing bowl.
Add halved tomatoes, chopped onion, baby spinach, pesto sauce, and lemon juice to the bowl. Stir until well combined.
Season with salt and ground black pepper to taste.

Notes

Feel free to add more vegetables like bell peppers or cucumbers for added crunch.
This salad can be served warm or chilled.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg