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Creamy Dairy-Free Pesto Orzo Salad with Sun-Dried Tomatoes

A delightful salad featuring creamy dairy-free pesto, orzo pasta, and sun-dried tomatoes, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Orzo Pasta
  • 2 cups orzo pasta This small, rice-shaped pasta is the perfect base for our salad.
  • 1 cup fresh basil leaves Adds a fragrant aroma and vibrant green color.
  • 1/2 cup pine nuts (or walnuts) Provides a creamy texture and nutty flavor.
  • 1/4 cup nutritional yeast Gives the pesto a cheesy taste without any dairy.
  • 1/2 cup olive oil Helps to blend the pesto smoothly.
  • 2 cloves garlic, minced Adds a punch of flavor.
  • 1 teaspoon lemon juice Brightens the flavors.
  • salt and pepper to taste Enhances all the flavors.
  • 1 cup sun-dried tomatoes, chopped Brings a sweet and tangy flavor.
  • 1/2 cup cherry tomatoes, halved Adds juiciness and color.
  • 1/4 cup red onion, finely chopped Adds a mild crunch.
  • 1/4 cup fresh parsley, chopped Adds color and fresh taste.

Equipment

  • food processor

Method
 

  1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10. Drain and rinse under cold water.
  2. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, drizzle in olive oil until smooth.
  3. In a large bowl, combine cooled orzo with the pesto. Toss to coat the pasta evenly.
  4. Add sun-dried tomatoes, cherry tomatoes, red onion, and parsley. Gently fold together and season to taste. Chill for at least 30 before serving.

Nutrition

Calories: 320kcalProtein: 8g

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