Shrimp, Orzo and Pistachio Pesto Salad

  • Yield 6 servings

An aromatic pistachio pesto grounds this simple salad in flavor—an easy make-and-go dish for potlucks and get-togethers.

Shrimp Orzo Pistachio Pesto Salad
Mark Boughton/styling: Teresa Blackburn


Pistachio Pesto:
1 cup shelled pistachios
2 garlic cloves
2 cups basil
1/4 cup Parmigiano-Reggiano cheese
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
2 cups cold cooked orzo pasta
1/2 cup Pistachio Pesto
1 pound cooked shrimp
2 tablespoons lemon juice
2 cups halved cherry tomatoes
1/2 teaspoon salt
Coarsely ground black pepper


  1. To prepare pesto, place pistachios and garlic in a food processor; process until minced. Add basil, cheese, salt and pepper; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Reserve 1/2 cup for salad; spoon remaining 1 cup pesto into a zip-top plastic bag; store in refrigerator.
  2. To prepare salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled.



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