Looking for the perfect recipe for your next picnic? Try this light and refreshing summer orzo pasta salad recipe from David Parker of Parker Grant Hospitality. This salad can be made with your favorite Michigan vegetables from the farmers market!
Come see this recipe demonstrated at the Downtown Rochester Farmers Market and Oakland County Farmers Market as part of the What’s Cookin’? Farmers Market Cooking Demo series with Genisys Credit Union. Get the schedule of demos here!
Ingredients
- 1 lb uncooked orzo
- 1/3 cup basil pesto
- 2 Tbsps extra-virgin olive oil
- 2 tsps grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)
- 1 (15-oz.) can white beans, drained and rinsed
- 1 pt cherry tomatoes, halved
- 2 cups loosely packed baby spinach, coarsely chopped
- 1 cup half-moon sliced cucumber (from 1 [8-oz.] cucumber)
- 1 tsp kosher salt
- 4 oz feta cheese, crumbled (about 1 cup), divided
- 1/2 cup chopped roasted salted pistachios
Directions
Cook orzo according to package directions; drain and rinse with cold water until pasta feels cool to the touch.
While pasta cooks, stir together pesto, oil, lemon zest, and lemon juice in a large bowl.
Add pasta, beans, tomatoes, spinach, cucumber, salt, and 1/2 cup of the feta to pesto mixture; stir to combine. Let stand 10 minutes. Sprinkle with pistachios and remaining 1/2 cup feta. Serve.
Serves about 8.
David Parker is a co-founder and chef with Parker Grant Hospitality.
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