Orzo Salad with Arugula Pesto, Green Beans, and Zucchini
Category: Pasta Dishes
Servings: 4
This refreshing and vibrant Orzo Salad with Arugula Pesto, Green Beans, and Zucchini is the perfect dish to enjoy on warm days. Light, flavorful, and packed with nutrients, it combines tender orzo with crisp green beans, sweet zucchini, and a zingy homemade arugula pesto for a perfect balance of textures and tastes. This recipe makes a delightful side dish or a light main course, ideal for lunch, dinner, or a picnic. Letโs dive into how you can prepare this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pearl orzo | 350g |
| Zucchini | 500g |
| Green beans | 300g |
| Cherry tomatoes | 250g |
| Arugula | 100g |
| Pine nuts | 40g |
| Parmigiano Reggiano DOP (grated) | 40g |
| Ice cubes | as needed |
| Extra virgin olive oil | 5 tbsp |
| Fine salt | as needed |
| Freshly ground black pepper | as needed |
Instructions
-
Prepare the Orzo
Begin by bringing a large pot of salted water to a boil. Once boiling, add the pearl orzo and cook according to the package instructions, typically for about 8-10 minutes, or until al dente. Drain the orzo and transfer it to a large mixing bowl to cool slightly. -
Blanch the Vegetables
While the orzo is cooking, bring another pot of water to a boil and season it with a pinch of salt. Add the green beans to the boiling water and cook for about 4-5 minutes until tender-crisp. You want them to retain a vibrant green color and a slight crunch. At the same time, blanch the zucchini in the same pot for about 2 minutes. After the vegetables are cooked, drain them and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again. -
Prep the Other Ingredients
While the vegetables cool, slice the zucchini into thin rounds and halve the cherry tomatoes. Set them aside. -
Make the Arugula Pesto
In a tall, narrow container, add the arugula, pine nuts, and grated Parmigiano Reggiano. Season with a pinch of salt and a few cracks of black pepper. Using an immersion blender, blend the ingredients together until smooth. Slowly drizzle in the olive oil while blending until the pesto reaches a creamy, spreadable consistency. If needed, add more olive oil to adjust the texture. Taste and adjust seasoning as necessary. -
Assemble the Salad
Add the pesto to the bowl with the cooked orzo. Toss until the pasta is evenly coated with the pesto. Next, add the green beans, zucchini, and cherry tomatoes. Toss everything together gently, making sure all the vegetables and orzo are evenly mixed. -
Serve and Enjoy
Serve the orzo salad immediately, or chill it in the fridge for an hour to allow the flavors to meld. This dish can be enjoyed cold or at room temperature. Garnish with additional grated Parmesan, pine nuts, or fresh arugula if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 9g |
| Carbohydrates | 40g |
| Dietary Fiber | 6g |
| Fat | 16g |
| Saturated Fat | 2g |
| Sodium | ~300mg |
| Cholesterol | 5mg |
This Orzo Salad with Arugula Pesto, Green Beans, and Zucchini is a wonderfully versatile dish that can be served as a standalone meal or paired with grilled meats, seafood, or roasted vegetables for a heartier feast. Itโs simple, yet sophisticated, and highlights the fresh flavors of seasonal ingredients like zucchini and green beans, making it an ideal dish for spring and summer gatherings. Whether served at a family dinner or brought along to a potluck, itโs sure to impress with its freshness and depth of flavor. Enjoy!
