Ingredients for Genoa Orzo With Pesto
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How to Make Genoa Orzo With Pesto
- Bring 2 1/2 quarts of water to a rolling boil in a large pot.
- Add 1 cup of orzo pasta to the boiling water.
- Cook for 7-8 minutes, or until the orzo is tender but still firm to the bite. Stir occasionally.
- Drain the orzo in a fine-mesh colander and rinse immediately under cold water until completely cool. This stops the cooking process and prevents the orzo from becoming gummy.
- Transfer the cooled orzo to a large serving bowl.
- Add 1/2 cup pitted Kalamata olives and 1/2 cup pesto (store-bought or homemade).
- Gently toss to combine the orzo, olives, and pesto.
- Stir in 1/2 cup grated Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately for the best texture, or refrigerate for at least 30 minutes to allow the flavors to meld. The salad tastes even better the next day!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
6g
Carbs
10g
