Van Life Creamy Pesto Orzo Salad
Chilled orzo pasta dressed with creamy basil pesto, cherry tomatoes, and arugula—an easy, make-ahead van life or overland side that travels well and bursts with Italian flavor.
Equipment
- Medium pot
- strainer
- Mixing bowl
Ingredients
- 1 cup orzo pasta
- 2 tablespoons basil pesto
- 1/4 cup Greek yogurt
- 1 cup cherry tomatoes halved
- 1 cup baby arugula
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a medium pot of salted water to a boil and cook orzo according to package directions until al dente. Drain and cool slightly.
- In a bowl, whisk together pesto and Greek yogurt until smooth.
- Add orzo, cherry tomatoes, and arugula to the dressing. Toss gently to coat. Season with salt and pepper.
- Serve chilled or at room temperature.
Notes
Make the dressing ahead for quick assembly at camp. Orzo holds its shape well for travel, and this salad keeps nicely chilled in a cooler.