Go Back
pesto orzo salad featured

Pesto Orzo with Capers and Tomatoes

Seasonandthyme
5 from 1 vote
Servings 6 people

Ingredients
  

  • 2 cups cooked orzo
  • 1 handful fresh basil chopped fine
  • ½ cup cherry tomatoes halved
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ cup fresh grated parmesan
  • ¼ cup capers
  • ½ lemon

Instructions
 

  • Cook 1 cup of orzo until it’s al dente. (It will puff up to become 2 cups when cooked)
  • While the orzo is cooking, chop a handful of basil, and ½ cup of cherry tomatoes and add to a bowl.
  • Drain the orzo and transfer to bowl. Add in 2 tablespoon of olive oil, ½ teaspoon salt, ¼ cup fresh grated Parmesan, and ¼ cup of capers. Grate in ½ a lemon and squeeze in the juice. Stir to combine.