Orzo pesto salad
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
This pesto is made with the orzo cooking liquid in place of oil. For a pretty presentation, you can serve the salad on whole radicchio leaves. You’ll need at least 2 leaves per serving, so you’ll probably want to add a second head of radicchio to your shopping list. The basil-arugula pesto goes well with almost anything, from your favorite pasta on its own to chicken and fish.
Ingredients
Water
4 cup(s)
Uncooked orzo
1½ cup(s)
Fresh basil
¾ cup(s), leaves
Arugula
⅔ cup(s), leaves
Garlic
2 clove(s)
Walnuts (unsalted, dry roasted or raw, no sugar added)
1 Tbsp, in pieces
Table salt
1½ tsp
White wine
1 cup(s), dry
Bay leaf
2 leaf/leaves
Uncooked boneless skinless turkey breast
¾ pound(s), cutlets
Olives
6 olive(s), medium, kalamata, pitted and slivered
Radicchio
⅔ pound(s), 1 head, quartered, cored and sliced
Cherry tomatoes
16 medium, quartered
Grated Parmesan cheese
3 Tbsp
Black pepper
¼ tsp, coarsely ground
Instructions
1
Bring the water to a boil in a medium saucepan. Add the orzo, reduce the heat, and cook until al dente, about 5 minutes. Drain, reserving 1/2 cup of the cooking liquid, and put the orzo in a large bowl.
2
To make the pesto, combine the basil, arugula, garlic, walnuts, and 1 teaspoon of the salt in a food processor or blender. Add the reserved cooking liquid and puree. Stir 2 tablespoons of the pesto into the orzo.
3
Bring the wine and bay leaves to a boil in a medium skillet. Boil 1 minute, then reduce the heat to medium and add the turkey. Cover and poach until the turkey is cooked through, about 5 minutes. Drain, discarding the bay leaves. Chop the turkey and add it to the orzo. Stir in the olives and radicchio. Fold in the remaining pesto and then the cherry tomatoes. Add the Parmesan, pepper, and the remaining 1/2 teaspoon of salt; toss to combine.
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