Easy Orzo Salad With Pesto and Artichoke Hearts
This super easy orzo salad with pesto and artichoke hearts can be put together in about 20 minutes. Topped with parmesan cheese and sundried tomatoes, this pasta salad is light and flavorful.
Servings: 8
Calories: 292kcal
Ingredients
- 2 cups orzo pasta
- 4 cups water
- 1 tsp salt
- 1 tsp olive oil
- 1 ½ cups baby spinach
- 8 marinated artichoke hearts quartered
- 8 sundried tomatoes sliced thin
- ¾ cup pesto
- 2 tbsp parmesan cheese grated
Instructions
- Add 4 cups of water, 1 tsp of salt and 1 tsp of olive oil to a large pot and bring the water to a boil.
- Add 4 cups of orzo pasta to the boiling water and cook for 8 - 10 minutes or until orzo is al dente. Make sure to stir occasionally while cooking.
- Remove the pot from the stove and drain the water from the orzo using a colander.
- Rinse the orzo thoroughly under cold water and then transfer it to a large bowl.
- Add 8 quartered artichoke hearts, 8 thinly sliced sundried tomatoes, 1 1/2 cups of baby spinach, 3/4 cups of pesto and 2 tbsp of grated parmesan cheese.
- Mix everything together well and then serve.
Notes
Storage:
You can store this easy orzo salad with artichokes and pesto in an airtight container for 3 - 5 days. It is best not to freeze it as unblanched spinach will continue to age even when frozen.
Variations:
- Add protein by tossing in chickpeas, cannelli beans or chicken.
- Use fresh diced cherry tomatoes in place of sundried tomatoes.
- Try different small pastas in place of orzo - penne or farfalle work well.
- Mix in more veggies like broccoli or asparagus.
Nutrition
Calories: 292kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 706mg | Potassium: 185mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1453IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 1mg