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!
Servings: 4
Ingredients
- ½ pound (227 g) orzo pasta
- 1 pound (454 g) asparagus cut into thirds
- 12 ounces (340 g) roasted red peppers diced
- 8 ounces (227 g) roasted baby beets diced
- ½ cup (80 g) diced red onion
- ⅔ cup (165 g) arugula spinach pesto (add 7 ounces of baby spinach to the recipe for arugula pesto and add more olive oil if needed)
- Salt and pepper to taste
- Shaved parmesan cheese
Instructions
- 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.1/2 pound orzo pasta
- 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.1 pound asparagus
- 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.12 ounces roasted red peppers, 8 ounces roasted baby beets, 1/2 cup diced red onion, 2/3 cup arugula spinach pesto, Salt and pepper
- Top with shaved parmesan cheese.Shaved parmesan cheese
- Serve warm or cover and pop in the fridge for 3-4 hours.
Nutrition
Serving: 0.25 of recipe | Calories: 338 kcal | Carbohydrates: 54 g | Protein: 11 g | Fat: 8 g | Fiber: 6 g | Sugar: 11 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
