Summer Orzo Salad
Fresh orzo, cherry tomatoes, and spinach tossed in basil pesto and lemon dressing, topped with feta and pistachios—perfect for a summer lunch. Serves 8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at micoopkitchen.com.
Cooking tools:
- Microplane
- Pot
- Stove
- Colander
- Mixing bowl
- Can opener
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Kitchen timer
Ingredients
- 1 pound uncooked orzo
- 1/3 cup basil pesto (homemade or jarred)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon zest + 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 (15-ounce) can white beans (cannellini), drained and rinsed
- 1 pint cherry tomatoes, halved
- 2 cups loosely packed baby spinach, coarsely chopped
- 1 cup half-moon sliced cucumber (from a large cucumber or 2-3 mini cucumbers)
- 1 teaspoon kosher salt
- 4 ounces feta cheese, crumbled (about 1 cup), divided
- 1/2 cup roasted, salted pistachios, chopped
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