How long does pesto pasta salad last?

This pasta salad will last for up to four days in an airtight container in the fridge.

How do you make a flavorful pasta salad?

A flavorful pasta salad should include fresh ingredients, such as vegetables and herbs, and a light dressing that can tie everything together. It should also include a mix of textures and a variety of flavors.

How do I cook pasta for a pasta salad?

Cook your pasta in salted boiling water until al dente, or until it still has a little bite. Avoid overcooking your pasta to prevent a mushy pasta salad.

Can you make pasta salad the night before?

You can certainly make pasta salad the night before and store it in the fridge. In fact, it will probably taste even better because the flavors have had time to meld.

Orzo Pesto Pasta Salad

Description

This pesto orzo pasta salad is a quick and healthy side or main dish perfect for summer meals and get-togethers. Its balance of fresh vegetables, hearty pasta, and a flavorful pesto dressing makes it versatile and easy to customize.

Ingredients

Units Scale

1 cup orzo pasta
a small bunch of kale (will depend on the size of your leaves)
Juice of 1 lemon (about 2-3 tablespoons)
1/2 small red onion
1 medium zucchini
1/4 cup sun-dried tomatoes
1/4 cup sunflower seeds
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 cup pesto (store-bought or homemade)
1/4 cup shredded or thinly sliced parmesan cheese

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Instructions

Cook the orzo. Bring a small pot of water to a boil over high heat. Add several pinches of salt, then the orzo. Cook according to the package directions until al dente (so it still has a little bite) but not overcooked, about 8 minutes. Scoop out a cup of pasta cooking water and set aside. Then drain the orzo and rinse with cold water to stop cooking.
Prep the kale. If the kale has large stems or ribs, remove them. Then, stack the kale leaves together and roll them up. Thinly slice the roll of kale into strips. You want at least 2 cups. Add the kale to a bowl with half the lemon juice and massage it with your hands until the leaves soften.
Prep the onion and zucchini. Finely chop the red onion. Add it to a small bowl, cover it with cold water, and soak it for a few minutes to help remove some of its bite. Quarter the zucchini lengthwise and slice each quarter into bite-sized pieces. Finally, roughly chop the sun-dried tomatoes.
Cook the ingredients. Add the sunflower seeds to a skillet and toast for 2-3 minutes over low heat until lightly browned. Remove them from the pan, set aside for now, and pour the olive oil into the pan. Increase the heat to medium and add the zucchini. Saute for 6-8 minutes, stirring occasionally, until tender.
Get your ingredients together. Drain the water from the red onion. Then, add the cooked orzo, massaged kale, soaked red onion, zucchini, chopped tomatoes, and salt in a bowl. Pour in the pesto sauce. Toss everything together, adding some of the reserved pasta water, if needed, to thin out the pesto and help it coat the salad. Top with the sunflower seeds and Parmesan.

Notes

Try not to overcook the orzo and don't forget to rinse it with cold water to stop cooking.

The reserved pasta water helps thin the pesto and adds flavor to make a sauce. But if you forget to reserve some, you can use regular water in its place.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dishes
Method: Stove top
Cuisine: Mediterranean