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Shrimp, Orzo and Pistachio Pesto Salad

Shrimp, Orzo and Pistachio Pesto Salad

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

Serves: 6 Save

Ingredients (14)

Pistachio Pesto

  • 1 cup Pistachios, Shelled
  • 2 Garlic Cloves
  • 2 cup Fresh Basil
  • ¼ cup Shredded Parmigiano Reggiano
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • ½ cup Extra Virgin Olive Oil

Salad

  • 2 cup Cooked Orzo Pasta
  • 1 lb Cooked Shrimp
  • 2 T Fresh Lemon Juice
  • or 2 T Lemon Juice, Bottled
  • 2 cup Halved Cherry Tomatoes
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
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Directions

  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.