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Orzo Pasta Salad with Basil Pesto and Parmesan Cheese

May 24, 2017

Image of orzo pasta salad with basil pesto. Without going into detail, I fractured my right fibula two Saturdays ago. When it happened, I thought I had just sprained an ankle, but a trip to urgent care and a podiatrist confirmed otherwise.

Now I’m confined to a cast and walking boot for the next eight weeks and essentially housebound (since I can’t put weight on or drive with the injured limb). My weekend activities have shifted from perusing farmers’ markets and recreating recipes to shopping for fridge and pantry staples on crutches and assembling easy meals while balancing on one foot.

This orzo pasta salad with basil pesto was the last dish I prepared prior to the accident. It was a Mother’s Day treat for my mom, who opted for a savory over sweet creation when I gave her the option. Fortunately, she liked it – and I’ll be happy to make more orzo pasta salad with basil pesto as soon as I’m back in action.

Close-up image of orzo pasta salad with basil pesto. Recipe adapted from Table for Two.

Orzo Pasta Salad with Basil Pesto
 
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Makes 6 servings
Ingredients
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 pound asparagus, cut diagonally into ¾" pieces
  • 8 ounces orzo
  • ½ cup finely diced red onion
  • ½ cup basil pesto
  • sea salt and freshly ground black pepper, to taste
  • shaved Parmesan cheese, to taste
Instructions
  1. Preheat oven to 500 degrees.
  2. Place bell peppers on a baking sheet and bake, flipping a few times, until skins are charred, 30-40 minutes. Transfer peppers to a bowl and cover with plastic wrap. Let stand until cool enough to handle; then rub off skins, remove stems and seeds, and dice.
  3. Prepare a medium bowl of ice water and set aside.
  4. Bring a medium pot of water to a boil. Add asparagus and a pinch of salt and cook, uncovered, for 4 minutes. Transfer asparagus to the prepared ice bath to cool. Drain asparagus and set aside.
  5. Cook orzo according to package directions until al dente. Drain.
  6. In a large bowl, combine the prepared bell peppers, asparagus and orzo. Add onion and pesto and stir to combine. Season with salt and pepper to taste. Top with Parmesan cheese and serve at room temperature or slightly chilled.
3.5.3228

If you liked this recipe, you might also enjoy:
  • Pasta with Roasted Vegetables and Sun-Dried Tomato Pesto
  • Roasted Vegetable Orzo Pasta Salad
  • Orzo with Everything Pasta Salad

Filed Under: Salad, Side Tagged With: pasta, vegetarian

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Comments

  1. meli says

    May 24, 2017 at 5:29 pm

    oh noeees!! get well soon, alison 🎈🌻

    • Alison says

      May 24, 2017 at 5:55 pm

      Thanks, Meli! For once, I can’t wait to go to the office! 😋

Trackbacks

  1. 10 Healthy Pasta Recipes for Summer | Clean Plates says:
    July 19, 2020 at 8:07 pm

    […] Orzo Pasta Salad with Basil Pesto and Parmesan Cheese from Two of a Kind […]

Hi! I'm Alison, a PR professional by day and avid home cook and baker by night and weekends. I'm also the proud parent of a pint-sized dog and the better half of Two of Kind. Read more…

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Hi! I'm Alison, a PR professional by day and avid home cook and baker by night and weekends. Read more…

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