This Rainbow Orzo Salad with Pesto is ready in 25 minutes and made with creamy orzo pasta, fresh fruit and vegetables, pesto sauce, and parmesan cheese. Enjoy this healthy side dish on hot summer nights with your favorite protein!
¾cupsliced mini cucumbers (about 2 mini cucumbers)
½cupfresh blueberries
¼ to ½cupfinely diced red onionto taste
¾ to 1cupfresh pestoto taste
1tablespoonfresh lemon juice (from about ½ a lemon)to taste
2tablespoonstoasted pine nuts
grated parmesan cheese
salt and pepperto taste
Instructions
Cook orzo according to package instructions. In the last 5 minutes of cook time, add the corn kernels to the boiling water with the orzo. When the 5 minutes is up, drain and rinse with cold water.
Add orzo and corn mixture to a large mixing bowl. Stir in red bell peppers, carrots, cucumbers, blueberries, and red onion.
Add ¾ cup pesto and 1 tablespoon lemon juice. Mix to evenly coat the salad. Taste and add more red onion, pesto, lemon juice, salt, and pepper, depending on taste preference.
Scoop onto a large serving platter and garnish with toasted pine nuts and parmesan cheese over top.
Notes
I love using fresh corn, especially in the summer when it's in season and extra sweet. However, if you don't have fresh corn on hand, you can use canned corn instead - no need to boil it with the orzo.
If using store-bought pesto, shop for fresh pesto in the refrigerated section. It usually tastes better and has less preservatives than shelf-stable pesto.