Description
A vibrant and flavorful Mediterranean Risoni Salad with Pesto, featuring tender orzo pasta, fresh cherry tomatoes, red pepper, spring onions, and toasted pine nuts, all tossed in a zesty lemon and olive oil dressing with a rich homemade basil pesto. This easy pasta salad is perfect for a light lunch or as a side dish for gatherings.
Ingredients
Scale
Salad
- 225 g orzo pasta (risoni)
- 200 g cherry tomatoes, halved
- 1 red pepper, diced
- 100 g spring onions (about 10 scallions), sliced
- 50 g pine nuts, toasted
- Salt, to taste
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
Pesto
- 50 g fresh basil leaves
- 30 g pine nuts
- 25 g nutritional yeast
- 3 tbsp olive oil
- 1 clove garlic
- Salt, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook for about 10-12 minutes until al dente. Drain well and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Pesto: In a food processor or blender, combine the fresh basil leaves, pine nuts, nutritional yeast, garlic clove, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto sauce. Adjust seasoning as needed.
- Toast Pine Nuts: In a dry skillet over medium heat, toast the 50 g of pine nuts, shaking the pan occasionally until golden and fragrant. Remove from heat and let cool.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled orzo, halved cherry tomatoes, diced red pepper, sliced spring onions, and toasted pine nuts.
- Add Dressing and Pesto: Drizzle the lemon juice and olive oil over the salad. Add the prepared pesto and gently toss everything together until well combined and evenly coated.
- Season and Serve: Taste the salad and add salt if needed. Serve immediately or refrigerate for an hour to blend the flavors further. Enjoy chilled or at room temperature.
Notes
- Use orzo (risoni) pasta for the classic shape and texture in this salad.
- To enhance flavor, toast pine nuts until golden before adding to the salad.
- The pesto can be made ahead and stored in the refrigerator for up to 3 days.
- This salad is perfect for meal prep and improves in flavor after resting for a few hours.
- For a vegan version, ensure the pesto contains no cheese or replace nutritional yeast accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 347 kcal
- Sugar: 4 g
- Sodium: 10 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
