Orzo Pesto Pasta Salad with Sun Dried Tomatoes

Course: Side Dish

Cuisine: Italian

Diet: Vegetarian

Keyword: basil pesto pasta salad, Christmas pesto pasta salad, orzo pesto pasta salad, pesto orzo pasta salad, pesto pasta salad with sun dried tomatoes, summer pesto pasta salad

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 589kcal

Make this quick orzo pesto pasta salad with sun dried tomatoes using homemade fresh basil pesto or store-bought for an easy shortcut.

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Equipment

Ingredients

8 ounces orzo pasta
¼ cup pine nuts
1 clove garlic
½ cup freshly grated parmesan cheese
3 cups fresh basil leaves
½ teaspoon kosher salt
½ cup extra virgin olive oil
½ cup sun dried tomatoes packed in oil

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Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
Meanwhile, make the pesto. (If using store-bought, skip to step 8.)
Toast the pine nuts in a dry skillet over medium heat until they start to become fragrant and lightly golden.
Add toasted pine nuts to a food processor, grate the garlic with a microplane grater and add to the nuts.
Process the pine nuts until smooth and starting to clump together.
Add the cheese to the processor and run on low until a paste forms, it should hold together when squeezed.
Add the basil, salt, and a couple of tablespoons of the olive oil and pulse a few times to break up the leaves. Turn the processor on low and drizzle in the remaining olive oil for 30-45 seconds, until the mixture is smooth. Transfer to a bowl and stir in the red wine vinegar.
If using store-bought pesto, measure out 1 cup of pesto in a small bowl and add the red wine vinegar.
Pat the sun dried tomatoes dry with a paper towel. Transfer the orzo to a large mixing bowl. Add the pesto and sun dried tomatoes and stir to combine. Serve topped with more grated parmesan cheese and fresh basil leaves if desired.

Notes

Make ahead and freezing
- For the pesto: Homemade pesto can be prepared up to 5 days ahead, store in an airtight container in the refrigerator with a thin layer of olive oil on top to keep it from discoloring. Pesto can be frozen for up to 3 months.
- For the pasta salad: You can make it 1 day ahead. Let stand at room temperature for about 15 minutes, then stir before serving. The olive oil will coagulate in the fridge so it needs time to loosen up.
Don't over-process the pesto: Turn the food processor off as soon as the mixture is relatively smooth, probably between 30-45 seconds. If you keep going, the heat from the blades will turn the basil black.
Cool the pasta before adding pesto: Again... heat will affect the color (but not the taste) of the basil, so make sure the pasta is cool.

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