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Arugula Spinach Pesto Orzo Salad

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A great springtime pasta salad dish to bring to outdoor events or to have at home! The flavors and colors of this dish will make any day cheery!

So, it snowed this past weekend. That was all sorts of lovely. Maybe now with global warming the new saying will be, “April snow showers will bring May flowers.” haha

If you’re experiencing the unusually colder April weather or just looking for a great springtime dish, this one is calling your name! This arugula spinach pesto orzo salad is loaded with veggies and flavor. We loved serving this cold but it’s also great warm. This would make an excellent picnic dish or to bring to an outdoor potluck that has a nice pop of color. Nothing in this dish would spoil and it’s great at any temperature. I promise you that everyone will be going back for seconds and you’ll be leaving with an empty bowl!

A great springtime pasta salad dish to bring to outdoor events or to have at home! The flavors and colors of this dish will make any day cheery!

 

A great springtime pasta salad dish to bring to outdoor events or to have at home! The flavors and colors of this dish will make any day cheery!

A great springtime pasta salad dish to bring to outdoor events or to have at home! The flavors and colors of this dish will make any day cheery!
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Arugula Spinach Pesto Orzo Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

A great springtime pasta salad dish to bring to outdoor events or to have at home! The flavors and colors of this dish will make any day cheery!

Servings: 4 -6
Ingredients
Instructions
  1. Bring a pot of water to a boil and cook orzo pasta according to directions on package. Reserve the liquid and just use a slotted spoon to drain the pasta and place into a large bowl.
  2. Use the same water that you cooked the orzo in and bring up to a simmer and add asparagus. Cook for 5 minutes then drain well and place asparagus in an ice bath (bowl of water with ice in it). Once asparagus has cooled, add to pasta bowl.
  3. Add the diced red peppers, beets, red onion, and arugula spinach pesto to the pasta bowl. Season with salt and pepper and stir all together until everything is coated in the pesto.
  4. Top with shaved parmesan cheese.
  5. Serve warm or cover and pop in the fridge for 3-4 hours.

 

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Posted on April 11, 2016

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  1. 04/11/2016 at 6:23 am

    Ohh my, snow… I’m glad the sun is shining here! This salad looks so colourful and delicious, such a great way to use Orzo pasta! Pinned :)

  2. 04/11/2016 at 9:49 am

    Eep, def not spring weather. But this salad is looking pretty spring-like and full of flavor!

  3. 04/11/2016 at 11:27 am

    I’m so sick of the weather doing all sorts of weird things. Come on, clouds. Get your shit together.

  4. 04/11/2016 at 11:43 am

    Julie- this is stunning!!! I am totally feeling Spring when I drool into this perfect pasta salad!

  5. 04/11/2016 at 12:40 pm

    What a great spring salad!

  6. 04/11/2016 at 12:53 pm

    I see this dish at many gatherings in the coming months — it looks delicious!

  7. 04/11/2016 at 1:56 pm

    What a yummy spring orzo salad!

  8. 04/11/2016 at 8:46 pm

    Heck yeah! This is how you break into the spring season with a beautiful orzo salad!

  9. 04/12/2016 at 4:21 am

    just what I need for it to feel more like Spring is here in England. This is a real crowd pleaser and I know I’ll be there eating any left overs YuMmY xoxo

  10. 04/12/2016 at 3:36 pm

    Such a fresh & gorgeous pasta!

  11. 04/15/2016 at 7:57 am

    This just screams Spring! And I love pesto, so this is a huge win in my book :) Let’s hope the snow is done until the end of the year now!

  12. 04/21/2016 at 5:37 am

    This looks so delicious and colourful! I love orzo pasta so I’m definitely going to try this, would be great as a side at a summer bbq!

  13. Karen
    04/03/2017 at 3:37 pm

    I made this over the weekend and it was delicious, however, the beets turned everything red. Does anyone know how to stop this? Your colors look so pretty and vibrant!

  14. Priscilla
    04/29/2017 at 10:16 am

    You don’t mention the ingredients or directions for the spinach, arugula pesto:(((((
    Also, how can I keep my beets from turning all the other stuff red?

    • Julie
      04/29/2017 at 1:40 pm

      Sorry, it was linked but somehow became unlinked. I’ve fixed it. I add my beets in last and gently fold. They still turn some of the ingredients red but not as much.

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