Despite the fact orzo looks like rice, it is pasta and therefore it is not gluten-free. you can, however, find gluten-free orzo in some grocery stores or health food markets.

Is orzo a good choice for pasta salads?

Orzo works really well in a pasta salad because its small shape fits well on a fork and blends well with the other ingredients. Plus, it's small size soaks up lots of the sauce from the pasta salad.

How long does it take to cook orzo?

Always read the package instructions when cooking orzo or other pastas. In general, orzo is fairly quick cooking and is ready in 6-8 minutes.

How do I prevent orzo from sticking to the bottom of the pan?

The best way to prevent orzo from sticking to the pan as it cooks is to stir frequently and scrape the bottom of the pan with a wooden spoon. Plus, if there is enough water (at least 2 quarts) then the pasta should not stick.

Can I cook orzo ahead of time for this recipe?

Yes, you can cook the orzo up to 1 day ahead of time and store in an airtight container in the refrigerator. It's best to use precooked orzo for a cold pasta salad.

Pesto Orzo Salad - The Real Recipes

Name: Pesto Orzo Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American/Mediterranean
Ingredients: 8 oz. orzo (about 1 cup); 1 cup pesto (store-bought or homemade), plus more for serving; 8 oz. (about 2 cups) cherry tomatoes, halved; 1 (14.5 oz.) can white beans, such as cannellini or great northern, drained and rinsed; shaved pecorino or parmesan, for garnish; small basil leaves, for garnish; lemon wedges, for garnish; salt and pepper, to taste

Description

This simple Pesto Orzo Salad recipe is a quick one-pan meal, perfect for a busy weeknight family dinner. With a combination of tender rice-shaped orzo, flavorful pesto, fresh tomatoes and white beans, it’s a bright and fresh meal ready in about 15 minutes.

Ingredients

Units Scale

8 oz. orzo (about 1 cup)
1 cup pesto (store-bought or homemade), plus more for serving
8 oz. (about 2 cups) cherry tomatoes, halved
1 (14.5 oz.) can white beans, such as cannellini or great northern, drained and rinsed
shaved pecorino or parmesan, for garnish
small basil leaves, for garnish
lemon wedges, for garnish
salt and pepper, to taste

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Instructions

Bring a large pot of water to a rolling boil. Cook orzo according to package instructions, being sure not to overcook the pasta. Remove from heat, drain then return the orzo to the pot.
Stir in half the pesto into the orzo and gently toss to coat. Add the tomatoes and toss again to combine. Finish by adding the drained beans and remaining 1/2 cup pesto and gently stir. Adding the beans at the very end helps prevent them from mashing.
Serve hot or cold or a pasta salad. Garnish with shaved cheese, basil leaves, lemon wedges and more pesto on the side. Adjust seasoning with salt and pepper, to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Or freeze for up to 1 month.
If serving cold as a pesto orzo pasta salad, try adding grilled zucchini, chopped baby spinach, seared asparagus or other vegetables.
You can serve it hot topped with chicken, if desired.
Make this recipe dairy-free by leaving out the cheese and buying a dairy-free pesto (you can find this at specialty or health food markets).

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Simmering
Cuisine: American/Mediterranean