Heirloom Tomato Orzo Salad with Pesto Vinaigrette
Loaded with summery heirloom tomatoes and a flavorful pesto vinaigrette, this heirloom tomato orzo salad comes together in a snap and is loaded with fresh ingredients!
Servings 6 servings
Calories 227kcal
Ingredients
Pesto Vinaigrette
- 1/4 cup basil pesto
- 3 tablespoons white wine vinegar
- 1 tablespoon honey or agave nectar
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Heirloom Tomato Orzo Salad
- 8 oz dry orzo
- 2 medium heirloom tomatoes, cut into 1/4-inch cubes
- 1 small cucumber, cut into 1/4-inch cubes
- 1 small red onion, thinly sliced
- 4 oz fresh mozzarella pearls
- 1/2 cup lightly-packed fresh basil leaves, minced
Instructions
Pesto Vinaigrette
- In a small bowl, whisk together pesto, vinegar, honey, and olive oil. Season dressing with salt and pepper to taste. Set aside.
Heirloom Tomato Orzo Salad
- Cook orzo in salted boiling water until al dente. Drain orzo, rinse in cold water to cool, drain well, and place in a large bowl.
- Add tomatoes, cucumber, red onion, mozzarella, basil, and dressing to orzo and toss well until evenly coated. Season salad with salt and pepper to taste and refrigerate until ready to serve. Enjoy!
Notes
Storing Instructions
Store orzo salad in refrigerator up to 6 days.
Nutrition
Serving: 8 oz salad | Calories: 227kcal | Carbohydrates: 20.7g | Protein: 8.4g | Fat: 13.6g | Saturated Fat: 4.1g | Cholesterol: 16mg | Sodium: 120mg | Potassium: 197mg | Fiber: 2.2g | Sugar: 5.5g | Calcium: 191mg | Iron: 2mg