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featured image close up of spinach and orzo salad.
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Pesto Orzo Salad with Spinach

Pesto orzo salad with spinach is an easy and quick summer salad recipe you can make in under 15 minutes! It is fresh, flavorful, and delicious!
Course Salad
Cuisine Italian
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 6 servings
Calories 237kcal
Author Lyndsey

Equipment

  • large salad bowl
  • salad tongs
  • colander

Ingredients

  • 2 cups fresh spinach
  • ⅓ cup pesto
  • 2 cups cooked orzo pasta
  • 1 cup cherry tomatoes halved
  • 6 oz fresh mozzarella
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  • Cook orzo according to package "al dente" directions. Rinse in a colander under cold water.
    2 cups cooked orzo pasta
  • In a large bowl, combine orzo and pesto until well combined.
    ⅓ cup pesto
  • Stir in tomatoes, mozzarella, and basil.
    1 cup cherry tomatoes, 6 oz fresh mozzarella, 1 tablespoon fresh basil
  • Use salad tongs to incorporate the fresh spinach and olive oil. Season with salt and pepper to taste.
    2 cups fresh spinach, 1 tablespoon olive oil, salt and pepper

Notes

  • Season to taste and add additional olive oil or pesto if needed.
  • Storage:  Make ahead or store leftovers in an airtight container in the refrigerator for up to 3 days. Spinach tends to wilt the longer it is stored, which is OK.
  • For a chopped salad texture, chop the spinach into smaller pieces before adding.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 25.8g | Protein: 14.1g | Fat: 8.6g