Arugula Spinach Pesto Orzo Salad

  • 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!

    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
    Calories: 338 kcal
    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.
    Recipe Notes

    Nutrition Facts
    Arugula Spinach Pesto Orzo Salad
    Amount Per Serving (0.25 of recipe)
    Calories 338 Calories from Fat 72
    % Daily Value*
    Total Fat 8g 12%
    Total Carbohydrates 54g 18%
    Dietary Fiber 6g 24%
    Sugars 11g
    Protein 11g 22%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 15 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Vivian | stayaliveandcooking says:

    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 :)

  • naomi says:

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

  • Sarah | Broma Bakery says:

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

  • Heather Christo says:

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

  • Maria says:

    What a great spring salad!

  • Gaby Dalkin says:

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

  • Kevin @ Closet Cooking says:

    What a yummy spring orzo salad!

  • Sommer @aspicyperspective says:

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

  • Beverley says:

    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

  • Marla Meridith says:

    Such a fresh & gorgeous pasta!

  • Rachel @ Baked by Rachel says:

    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!

  • Jess @ Tiny Kitchen Chronicles says:

    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!

  • Karen says:

    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!

  • Priscilla says:

    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 says:

      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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