Warm Pesto Orzo Salad Recipes

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SPINACH, PESTO & PARMESAN ORZO SALAD



spinach, pesto & parmesan orzo salad image

An orzo salad packed with freshly-made basil and olive oil pesto, toasted pine nuts, shredded baby spinach and parmesan cheese. This is a simple, subtle salad that would be perfect served with other 'little' salads or as part of a buffet.

Provided by Helen

Categories     salad/side dish

Time 25m

Number Of Ingredients 9

8 ounces dry orzo pasta
about 2 handfuls fresh basil
1 ounce pine nuts
a small clove garlic
6 tablespoons good quality extra virgin olive oil plus a little extra
2 ounces fresh baby spinach leaves (finely chopped)
2 tablespoons parmesan cheese (grated (quite thickly))
2 tablespoons white wine or cider vinegar
salt & pepper

Steps:

  • Cook the pasta according to the packet instructions (you want it to be al dente so don't overcook), then drain in cold water and put into a medium bowl. Meanwhile, toast the pine nuts in a dry frying pan on a medium heat. Keep jiggling them around until they are lightly brown.
  • Put about two thirds of the basil, a handful of the toasted pine nuts, the garlic and the 6 tablespoons olive oil into a food processor (a baby one is perfect) and whizz for a few seconds until well combined (the pesto can be slightly chunky or totally smooth - doesn't really matter). Tip the pesto over the orzo and combine well. Then add the chopped spinach, the rest of the basil (chopped a little), the rest of the pine nuts, the parmesan and vinegar and combine again. Season to taste.
  • Spoon the pasta salad into a nice bowl (if you like) to serve, then drizzle over a little extra olive oil.

Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 6 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 37 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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