Orzo Pesto Salad
Orzo Pesto Salad with Quick Popped Tomatoes and Pepperoncini. Quick, easy and packed with flavour. The quick broiling of the tomatoes amps up their flavour and the slight heat of the pepperoncini peppers adds so much zip.
Ingredients
- 1 1/2 cups Orzo
- 2 cups grape or cherry tomatoes
- 1 Tbsp olive oil
- 1/2 cup pesto homemade or store bought.
- zest of 1 lemon
- juice of 1/2 a lemon
- 1/2 cup feta cheese crumbled
- 1/2 cup Pepperoncini peppers sliced
- 1/3 cup sun-dried tomatoes in oil chopped
- 1/3 cup pine nuts toasted
- 1/4 cup fresh basil sliced
Instructions
- Start cooking the orzo in salted water and heat your broiler.
- While the orzo cooks, spread the tomatoes on a baking sheet, toss with the olive oil and season with salt.
- Place the baking sheet with the tomatoes under the broiler, close to the heat, and broil for 4-5 minutes until they’re charred in spots and popping. Remove and set aside.
- Drain and cool the orzo (I run it under cool water).
- Add the orzo to a bowl and toss with the pesto, lemon zest and lemon juice. Season with S&P.
- Add in the feta cheese, Pepperoncini peppers, sun-dried tomatoes, pine nuts and broiled tomatoes. Toss well.
- Taste and season again with S&P, if needed. Top with the basil.
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