Asparagus & Tomato Pesto Orzo Salad
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I love a simple salad. Especially to bring to family gatherings, parties, etc. This Asparagus & Tomato Pesto Orzo Salad is light, flavorful and easy to make.
Asparagus is quickly blanched then added to a bowl with fresh cherry tomatoes, cooked orzo pasta, basil pesto and shaved parmesan cheese. A touch of lemon zest is added to brighten the salad while also enhancing the overall flavor. This is a keeper!
Why You’ll Love This Recipe
When I create recipes, I try to keep things simple without compromising flavor. This Asparagus & Tomato Pesto Orzo Salad is the epitome of an easy recipe that tastes bright, fresh and flavorful.
Here are a few reasons why I love it so much!
- The colors – First, can we talk about how beautiful it is? I am loving the bright green asparagus and red cherry tomatoes against the pasta. It’s so eye appealing. I just want to dig in!
- It’s simple to make – As mentioned before, this recipe is easy to make. It requires minimal effort and ingredients. I use store-bought pesto to keep things really simple.
- Perfect for gatherings – If you’re in charge of bringing a side dish or salad to a party, this is your recipe! It feeds a crowd.
- It’s Healthy – Packed full of veggies and fresh ingredients, this pesto orzo salad is light and healthy!
The Ingredients
- Asparagus – I love asparagus. It’s so beautiful and has a slight crunch. I gently blanch it in boiling water and immediately put it in an ice bath to stop the cooking. It has the perfect bite and pairs so well with the pesto. If you love asparagus, my Garlic Tomato Chicken Orzo is another great recipe to try.
- Cherry tomatoes – The tomatoes are so beautiful in this salad. They offer a sweet bite and also pair well with the basil pesto.
- Orzo pasta – I love orzo. It’s so versatile and can be used in warm and cold dishes. I use it all the time in cozy meals like my Spinach Feta Orzo too.
- Store-bought pesto – To keep things super simple, use a jar of store-bought pesto. I like the Delallo brand. Costco also has a great seasonal one. I also use pesto in my Penne Pasta Casserole for an easy flavor boost.
- Parmesan cheese – Shaved parmesan is wonderful in the salad. It adds a salty bite without drying out the pasta. I suggest using shaved or shredded Parmesan cheese. Grated will dry out the pasta and soak up the pesto.
- Lemon zest – Don’t skip the zest! It enhances the salad’s overall flavor and truly makes it stand out.
- Salt & pepper – A little salt and pepper are added to season.
- Fresh basil – To really make sure the basil pesto stands out, I added a few fresh basil leaves. It’s beautiful, and the peppery minty undertones are delightful!
How To Make Pesto Orzo Salad
- First, blanch the asparagus. Trim the woody ends off the asparagus, then cut them into 1 1/2 inch pieces. Place them in boiling water for 2 minutes. Right away, remove to a bowl of ice water to stop the cooking process. Then, set aside.
- Next, cook the orzo. In the same pot you blanched the asparagus in, boil the orzo to al dente according to the package directions. Before draining, reserve about 1 cup of pasta water. Once drained, run cold water over the orzo to cool it off. Add the orzo to a large bowl.
- Assemble the salad. To the orzo, add the zest of 1 lemon and the jar of pesto. If the salad seems a little dry, add a few tablespoons of the pasta water until it loosens up. Next, add asparagus, tomatoes and Parmesan cheese. Stir gently. Garnish with basil and enjoy!
Tips For Success
- Read through the entire recipe before starting. Also, prepare your ingredients before starting. Doing both of these will help prevent mistakes, save time and make clean up easier.
- Do not overcook the pasta. Make sure to cook it al dente, so it has a slight bite. It can become mushy if it’s overcooked. Make sure to run it under cold water after draining to stop the cooking process.
- I suggest salting the water before boiling the orzo. This helps flavor the orzo, enhancing the overall dish. Don’t worry, I make note of this in the recipe card below!
- The salad should be stored in an airtight container in the refrigerator. However, it’s best enjoyed soon after it’s made. If the salad becomes sticky, leave it out at room temperature for 30 minutes. Check and add a little mild olive oil if necessary to loosen it up.
Final Thoughts
I shared this salad with a friend recently, and she loved it! She asked me for the recipe and that’s when I knew it was a good one.
This Asparagus and Tomato Pesto Orzo Salad is simple to make, so fresh and incredibly delicious.
It’s healthy and refreshing, making it a wonderful side dish for backyard barbecues, family gatherings or for a light lunch.
If you love easy orzo salads like this, my Garlic Tomato Chicken Orzo with Asparagus and Italian Orzo Pasta Salad are great for lunches and gatherings.
Asparagus and Tomato Pesto Orzo Salad
This Asparagus & Tomato Pesto Orzo Salad is light, flavorful and easy to make. Asparagus is quickly blanched then added to a bowl with fresh cherry tomatoes, cooked orzo pasta, and shaved parmesan cheese. A touch of lemon zest is added to brighten the salad while also enhancing the overall flavor.
Ingredients
- 1 pound orzo pasta
- 6 ounce jar basil pesto
- 1 bunch asparagus, cut into 1 inch pieces. (Be sure to discard woody ends - see recipe instructions)
- 1 small container cherry tomatoes, sliced in half
- 1/2 cup - 3/4 cup shaved parmesan cheese
- Zest of 1 lemon
- Salt and pepper
- Pasta water (if needed)
Instructions
- First, prepare the boiling water. Bring 1 large pot of water to a boil. Add a tablespoon of salt to the water.
- While the water is coming to a boil, prepare the asparagus. Hold one of the asparagus on each end, bend it gently and it will snap. Discard the end - this is the part of the asparagus that is woody and least tender. Cut the rest of the asparagus the same size as the one you bent, then cut them into 1 inch pieces.
- Once the water is boiling, add asparagus and boil for 2 minutes. While asparagus is boiling, prepare a large bowl with ice water. After two minutes, immediately remove the asparagus using a slotted spoon into the bowl of ice water to stop the cooking process.
- Add orzo to the boiling water and cook until al dente according to package directions. Careful to not overcook!
- While the pasta is boiling, remove the asparagus from the ice bath and set aside on a paper towel.
- Before draining the pasta, remove about 1 cup of pasta water. Drain the pasta and run it under cold water - this will help prevent it from overcooking and clumping together
- Assemble the salad by adding the orzo to a large bowl. Stir in the jar of pesto and lemon zest. If the pasta seems sticky, add a few tablespoons of pasta water.
- Finally, add the asparagus, sliced tomatoes and shaved parmesan. Gently stir. Taste for salt and pepper - add if needed. Garnish with fresh basil.
Notes
This salad is best enjoyed after making. However, it can be stored in an airtight container for 1-2 days in the refrigerator. Let it sit at room temperature before serving for about 30 minutes. Add a drizzle of mild olive oil if pasta clumps together.
