Creamy Basil Pesto Orzo Pasta Salad with Sundried Tomatoes

Creamy Basil Pesto Orzo Pasta Salad with Sundried Tomatoes

This orzo pesto pasta salad is an easy summer-style bowl made with feta, cherry tomatoes, spinach and a creamy homemade basil pesto. It’s the kind of recipe you can throw together quickly for a BBQ, lunch prep or those nights where you cannot be bothered cooking something complicated.

Note - ingredients can be approximate

5 from 3 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course, Salad

Cuisine Italian

Servings mains (12 sides)

Calories 569 kcal

Equipment

1 Stick Blender, recommended over traditional blender/food processor as it's smaller and needs less clean up. You can also blend in any vessel you want (cue, even less clean up)

Ingredients

Pasta Ingredients

250 g (2 cups) (approx. 2.5 cups) orzo , uncooked
100 g (1 cup) sundried tomatoes, in oil, see Note 1
100 g (½ cup) feta, not in oil, see Note 1
200 g (4 cups) spinach
300 g (2 cups) cherry tomatoes, halved
2 tablespoon pinenuts, subs Note 2

Pesto Sauce Ingredients

300 g (10 ½ oz) silken tofu
¼ cup lemon juice , approx. 1 lemon
1 cup basil leaves
2 tablespoon pinenuts, subs Note 2
2 garlic cloves, fresh recommended
2 tablespoon parmesan, freshly grated recommended, subs Note 3
salt and pepper, to taste

Instructions

Bring a large pot of salted water (at least 3L) to a boil. Add the 250 g (2 cups) (approx. 2.5 cups) orzo and cook until al dente, stirring occasionally to prevent sticking. Drain, rinse under cold water to stop cooking, and set aside to cool.
(Optional) Toast all 2 tbsp pinenuts in a dry pan over medium heat for 3–4 minutes, tossing regularly until fragrant.
In a blender (I recommend a hand blender) or food processor, combine 300 g (10 ½ oz) silken tofu, 1 cup basil leaves, ¼ cup lemon juice , 2 tbsp pinenuts, 2 garlic cloves, 2 tbsp parmesan. Blend until smooth, seasoning with salt and pepperto taste. For a thinner consistency, add a splash of water, olive oil, or oil from the sundried tomatoes.
In a large bowl, mix the cooled orzo, 100 g (1 cup) sundried tomatoes, 300 g (2 cups) cherry tomatoes, 200 g (4 cups) spinach, 100 g (½ cup) feta. Pour over the creamy basil pesto and toss to coat evenly.
Top with toasted 2 tbsp pinenuts and extra parmesan if desired. Serve immediately or chill in the fridge for a refreshing cold pasta salad. See post for meal prep, leftovers and storage information.

Notes

Note 1 - Sundried Tomatoes and Feta

I've recommended that the sundried tomatoes should be in oil and the feta should be stored without oil. If using feta in oil, use dry packed sundried tomatoes. If using both in oil, the whole dish will probably be a lot less oily.

Note 2 - Pinenuts

If unaffordable, substitute with other nuts e.g. sunflower, cashews etc. Note, the flavour will be slightly different.

Note 3 - Parmesan

Substitute with nutritional yeast for dairy-free sauce.

Serve with

This salad goes great on its own, or as a side with Roast Chicken, Barramundi or even a fresh option with Mustard Beef Brisket.

Storing

Keep the salad in an airtight container in the fridge for up to 4 days. The flavours develop over time, making it even better the next day. If it thickens too much, stir in a splash of water or lemon juice before serving.

Nutrition

Calories: 569kcalCarbohydrates: 65gProtein: 23gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gCholesterol: 24mgSodium: 448mgPotassium: 1296mgFiber: 6gSugar: 6gVitamin A: 6168IUVitamin C: 62mgCalcium: 287mgIron: 6mg

Keyword cold salad, pasta meal prep, Pasta Recipe, Pasta salad recipe, vegetarian meal prep, vegetarian recipe

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