Description
A vibrant and flavorful Mediterranean Risoni Salad with Pesto, combining 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 homemade basil pesto. Perfect as a light lunch or side dish, this salad is easy to prepare and packed with fresh, wholesome ingredients.
Ingredients
Scale
Salad Ingredients
- 225 g orzo pasta (risoni)
- 200 g cherry tomatoes
- 1 red pepper
- 100 g spring onions (scallions, about 1 bunch)
- 50 g pine nuts
- Salt to taste
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
Pesto Ingredients
- 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 according to package instructions, about 10-12 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
- Prepare Vegetables: While the pasta is cooking, halve the cherry tomatoes, dice the red pepper into bite-sized pieces, and thinly slice the spring onions. Set aside.
- Toast Pine Nuts: In a dry skillet over medium heat, toast 50 g of pine nuts, stirring frequently until golden and fragrant, about 3-5 minutes. Remove from heat and allow to cool.
- Make the Pesto: In a food processor or blender, combine 50 g fresh basil leaves, 30 g pine nuts, 25 g nutritional yeast, 1 clove garlic, and a pinch of salt. Pulse to finely chop the ingredients, then slowly add 3 tbsp olive oil while blending until a smooth, thick paste forms. Adjust salt to taste.
- Combine Salad: In a large mixing bowl, add the cooled orzo pasta, cherry tomatoes, red pepper, spring onions, and toasted pine nuts. Add 4 tbsp of the freshly made pesto, 2 tbsp lemon juice, and 1 tbsp olive oil. Gently toss everything together until well coated.
- Season and Serve: Taste the salad and add salt as needed. Chill for at least 30 minutes if desired to allow flavors to meld, or serve immediately at room temperature.
Notes
- This easy pasta salad uses small orzo pasta, also called risoni, which cooks quickly and absorbs flavor well.
- Using homemade pesto elevates the freshness and taste, but store-bought pesto can be substituted for convenience.
- To toast pine nuts evenly, keep stirring to prevent burning and ensure even color.
- The salad can be kept refrigerated for up to 2 days, making it great for meal prep or picnics.
- Add feta cheese or olives if you want to add more Mediterranean flair and creaminess.
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
