Pesto Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright orzo salad with pesto, cherry tomatoes, chickpeas, and mixed greens, topped with pine nuts and cheeses. Impressive and colorful, perfect for weekday meals or side dishes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces uncooked orzo
- ½ tsp salt
- ¼-½ cup homemade or store-bought pesto
- 2 TBSP white wine vinegar (or white balsamic vinegar)
- 10 ounces grape or cherry tomatoes
- 15.5 ounces chickpeas ((1 can) drained and rinsed)
- ¼ cup fresh chopped basil ((add as much as you’d like!))
- salt and pepper (to taste)
- toasted pine nuts
- chopped pistachios (or walnuts)
- finely chopped kale (or arugula)
- extra virgin olive oil (for drizzling)
- balsamic glaze (for drizzling)
- mozzarella pearls
- freshly grated parmesan cheese
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 705mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 162mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.