Orzo Salad with Walnut Pesto

Orzo Salad with Walnut Pesto
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This cold pasta salad makes a great lunch and is packed with fresh spring flavor.


  • 1 oz. fresh basil (about 1½ cups lightly packed)
  • 1 Tbsp. fresh lemon juice
  • 1 small clove garlic
  • ½ cup toasted walnuts
  • 2 Tbsp. grated parmesan cheese
  • ¼ cup olive oil
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • ⅛ tsp. crushed red pepper flakes, if desired
  • 1 cup dry orzo, cooked according to package instructions, drained and cooled
  • 2 cups fresh baby spinach, lightly packed
  • 2 cups thinly sliced radicchio
  • 3 oz. thinly sliced sundried tomatoes (about ¾ cup)


  1. Place basil, lemon juice, garlic, walnuts and cheese in the bowl of a food processor. Drizzle in olive oil while pulsing until saucy. Season with salt and pepper; set aside.
  2. In a large bowl toss together orzo, spinach, radicchio and sundried tomatoes. Dress pasta with pesto; adjust seasoning to taste. Serve with additional parmesan cheese if desired. Refrigerate leftovers.
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