A new salad perfect for summer. This time, it's based on orzo and pesto. Accompanied by a few vegetables. It's fresh and eats itself.
This recipe is ideal for disposing of the basil you've planted. If, like us, it has produced a lot of leaves, you can even make the pesto yourself. Marie took great care of the plant we bought in the spring, and with the advice of thevegetable academy from my friend Dany on "pinching". We've got basil galore!
It's just the thing, because I like to put it everywhere. In my pasta, in my salads, even with strawberries! A strawberry salad or tart with a little chopped basil is always a plus.
I added some to the pesto in the recipe, as there's never too much basil. It always adds a little more freshness. Of course, if you don't like it too much, you can do without it or use less.
For a vegan version of the recipe, simply remove the cheese. Or use vegan cheese.
Orzo and pesto salad
- Total Time: 30
- Yield: 6 1x
- Diet: Vegetarian
Description
A fresh salad with basil and orzo.
Ingredients
- 250 gr D'orzo
- 100 baby spinach gr
- 2 Red peppers
- 1 canned sliced olives (400 mL)
- 1 medium-sized cucumber
- 150 gr cherry tomatoes
- 100 gr mozzarella
- 65 mL Pesto
- 20 fresh basil leaves (approx.)
- 10 mL olive oil
- salt
- pepper
Instructions
- Cook the orzo according to the instructions on the box.
- Prepare the vegetables. Cut the peppers into small strips, the cucumbers into slices, the cherry tomatoes in half and the spinach roughly.
- Cut the mozzarella into cubes.
- Chop the basil.
- Mix everything together, including the olives, in a large bowl.
- Once the orzo has cooled, add it to the bowl.
- Add pesto and olive oil. Season with salt and pepper to taste.
- Let stand in the refrigerator for about 20 minutes before serving.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Cuisine: Health
English 
French
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