Looking for a delicious and easy salad recipe? Try this Artichoke Pesto Orzo Salad! It's packed with flavor and perfect for any occasion.
If you're in the mood for a tasty and refreshing salad, look no further than this artichoke pesto orzo salad. With its combination of tangy, marinated artichokes and sun dried tomatoes it's a definite crowd pleaser.
This recipe yields 5 cups, can be ready in about 30 minutes and is sure to be a hit at your next gathering. You can serve this salad cold or at room temperature. Enjoy!
Suggested Equipment
- Medium Saucepan
- Colander
- Large Mixing Bowl
- Food Processor
- Cutting Board
- Knife
- Liquid Measuring Cup
- Measuring Spoons
- Mixing Spoon
- Serving Bowl
Ingredients Needed
Before you begin making this delicious artichoke pesto orzo salad, make sure you have all the necessary ingredients.
You will need:
Orzo Pasta: Orzo is a short, rice shaped pasta and works well in this recipe. Some other options would be farfalle, orecchiette, shells or gemelli.
Marinated Artichoke Hearts: The marinated artichoke hearts add a tangy flavor to this pesto and the liquid is used as part of the marinade.
Fresh Basil
Garlic
Grated Pecorino Romano Cheese
Extra Virgin Olive Oil
Sun Dried Tomatoes: You'll want to use fresh sun dried tomatoes so that you don't add any extra unnecessary oil to the salad.
White Vinegar: If using un-marinated artichoke hearts, increase the amount of white vinegar by ¼ cup; which is the equivalent to the liquid in the marinated artichokes.
Kosher Salt: This is optional as grated cheese can be salty enough on it's own. Taste the salad first before salting for your own preference.
Black Pepper
Once you have all your ingredients, you're ready to start cooking!
Cook the Orzo
To begin making this delicious artichoke pesto orzo salad, start by cooking the orzo according to the package instructions. Make sure to add salt to the water to give the pasta some flavor.
Once the orzo is cooked, drain it and rinse it with cold water to stop the cooking process. Transfer the orzo to a large mixing bowl and set it aside.
Make the artichoke pesto
To make the artichoke pesto you're going to need a food processor. You can do this step while the orzo is cooking.
Remove the liquid from the marinated artichoke hearts and set aside. Add the artichoke hearts, basil, garlic, and grated cheese to the food processor.
Pulse the ingredients until they are well combined and form a smooth paste. Slowly drizzle in the olive oil while the food processor is running until the pesto is smooth and creamy.
This recipe yields 1 cup of artichoke pesto.
Mix the Salad
Once the pesto is ready, add it to the mixing bowl with the cooked orzo. Next, add the sun dried tomatoes, reserved liquid from the marinated artichokes, white vinegar, salt and pepper.
Toss everything together until the orzo is well coated with the pesto.
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Artichoke Pesto Orzo Salad
Equipment
Ingredients
For the Orzo Salad
- 1 ½ cups orzo pasta
- 1 cup prepared artichoke pesto
- ½ cup diced fresh sun dried tomatoes
- ¼ cup reserved marinated artichoke liquid
- ½ cup white vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon black pepper
- kosher salt (to taste)
For the Artichoke Pesto
- 1- (6.5-ounce) jar marinated artichoke hearts (liquid removed)
- 1 cup fresh basil
- 2 tablespoons minced garlic
- ¼ cup grated pecorino romano cheese
- 3 tablespoons extra virgin olive oil
Instructions
For the Orzo Salad
- Start by cooking the orzo according to the package instructions. (Make sure to add salt to the water to give the pasta some flavor).
- Once the orzo is cooked, drain it and rinse it with cold water to stop the cooking process. Transfer the orzo to a large mixing bowl and set it aside.
- Once the pesto is ready, add it to the mixing bowl with the cooked orzo.
- Next, add the sun dried tomatoes, reserved liquid from the marinated artichokes, white vinegar, oil, salt and pepper.
- Toss everything together until the orzo is well coated with the pesto.
For the Artichoke Pesto
- Remove the liquid from the marinated artichoke hearts and set aside. Add the artichoke hearts, basil, garlic, and grated cheese to the food processor.
- Pulse the ingredients until they are well combined and form a smooth paste. Slowly drizzle in the olive oil while the food processor is running until the pesto is smooth and creamy. (Yields 1 cup)
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