Sun-Dried Tomato Pesto Orzo & Asparagus Salad
on May 07, 2025
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Easy recipe with asparagus & homemade sun-dried tomato pesto. Perfect for lunch or dinner!
Table of Contents
What Makes This Recipe Great
Craving a vibrant and delicious salad that’s perfect for a light lunch, a potluck, or a delightful side dish? Look no further! This Sun-Dried Tomato Pesto and Asparagus Orzo Salad is a celebration of fresh flavors and textures. The chewy orzo pasta, tender asparagus, juicy tomatoes, and crisp cucumber are tossed in a homemade sun-dried tomato pesto that’s bursting with savory, slightly sweet, and herbaceous notes. Topped with crunchy pistachios and salty Parmesan, this salad is a guaranteed crowd-pleaser.
This Sun-Dried Tomato Pesto and Asparagus Orzo Salad is a delightful and satisfying dish that’s perfect for any occasion. The vibrant flavors and textures will leave you wanting more. So, gather your ingredients and get ready to enjoy a taste of sunshine in every bite!
Ingredient List
- Orzo– you do not have to wash your orzo like rice
- Asparagus– skinnier asparagus seems to work better in this recipe
- Cucumber– peel or don’t peel your cucumbers either is fine
- Cherry Tomato– you just need to do a simple slice for these cherry tomatoes
- Sun Dried Tomato– these need to be in oil but it can also have dried herbs as well
- Minced Garlic– a garlic press is the best way to make minced garlic
- Salt & Black Pepper
- Basil Leaves– fresh basil leaves are best for this recipe
- Pistachio
- Parmesan Cheese feel free to experiment with other cheeses
- Extra Virgin Olive Oil– avocado oil can also be used in this recipe
Step By Step
Pro Tip
- Feel free to experiment with other cheeses like crumbled feta or fresh mozzarella balls.
- This makes the perfect base for grilled chicken or steak.
Frequently Asked Questions
Can I make this recipe ahead of time?
- The salad can be made ahead of time, allowing the flavors to meld beautifully. Also this salad comes together quickly, making it perfect for busy weeknights or last-minute gatherings.
Salads That’s All Look Different
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Sun-Dried Tomato Pesto Orzo & Asparagus Salad
Ingredients
- 2 cups orzo pasta
- 2 bunches of asparagus
- 1 ½ cups chopped cucumber
- 1 ½ cups cherry tomatoes
- 1 8-ounce jar of sun-dried tomatoes packed in oil
- 2 teaspoons minced garlic, or 2 small cloves, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh basil leaves
- ¼ cup chopped pistachios
- ¼ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- Extra chopped pistachios, for topping
Instructions
- Cook the orzo: Boil the orzo pasta according to the directions on the package. Once it’s cooked, drain the water and pour the orzo into a large bowl.
- Prep the asparagus: Chop off and throw away the tough bottom inch of the asparagus stalks. Then, chop the rest of the asparagus into pieces about 1 inch long.
- Cook the asparagus: Fill a large pot with water and bring it to a boil over high heat. Add a small pinch of salt to the boiling water. Then, add the chopped asparagus and cook for 3 to 4 minutes, stirring now and then, until it’s tender when you poke it with a fork.
- Cool the asparagus quickly: Drain the hot water from the pot. Immediately put the cooked asparagus into a bowl of ice water. This stops it from cooking further and keeps it nice and green. Once it’s cool, drain the asparagus from the ice water.
- Make the sundried tomato pesto: Put the sun-dried tomatoes (with oil), minced garlic, ½ teaspoon of salt, black pepper, basil leaves, chopped pistachios, Parmesan cheese, and olive oil into a blender or food processor. Blend everything together until it’s smooth like a sauce (this is your pesto!).
- Taste and adjust: Give the pesto a taste and add a little more salt or pepper if you think it needs it.
- Combine everything: In the large bowl with the cooked orzo, add the drained asparagus, chopped cucumber, and cherry tomatoes. Pour the sundried tomato pesto over everything.
- Mix it up: Toss everything together gently until all the orzo and vegetables are coated with the pesto.
- Add the final touch: Sprinkle a few extra chopped pistachios on top of the salad.
- Serve: You can enjoy this salad cold or warm, whichever way you like it best!
