Dinner

High-Protein Orzo Pesto Salad Recipe

Byrami Hayes March 13, 2026March 13, 2026

Introduction

This High-Protein Orzo Pesto Salad is a vibrant and nourishing dish perfect for a quick lunch or light dinner. Packed with wholesome ingredients like lentils, avocado, and a fresh walnut basil pesto, it offers a delicious blend of textures and flavors.

A large wooden bowl sits on a white marbled surface filled with a fresh salad that has several layers: the base is made of bright green spinach leaves, topped with small curved slices of light green avocado, round bright red cherry tomatoes cut in half, scattered creamy brown walnuts, thin light beige orzo pasta, small black lentils, and several pieces of grilled zucchini with dark green skin and golden brown roast marks. In the background, a woman's hand holds a glass jar filled with light green dressing, and half a lemon sits nearby, while wooden-handled salad spoons rest on the surface beside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 zucchini, sliced into 0.5 inch (1.5 cm) thick pieces
4 cups baby spinach
1.5 cups orzo, cooked
2 cups beluga lentils, cooked
1 avocado, diced
200 g cherry tomatoes, halved
4 walnuts, chopped
Salt and pepper to taste
1/2 cup fresh basil
1 tbsp olive oil
2 tbsp lemon juice
1 garlic clove
1/8 cup walnuts (for the pesto)

Instructions

Step 1: Heat a teaspoon of olive oil in a pan over medium heat. Add the zucchini slices and grill each side for 2 to 3 minutes until evenly cooked and slightly browned.
Step 2: Prepare the walnut pesto dressing by blending fresh basil, olive oil, lemon juice, garlic clove, and 1/8 cup walnuts in a small blender until smooth.
Step 3: In a large serving bowl, combine the baby spinach, cooked orzo, beluga lentils, diced avocado, halved cherry tomatoes, grilled zucchini, and chopped walnuts.
Step 4: Drizzle the walnut pesto dressing over the salad. Season with salt and pepper to taste, toss gently, and serve immediately.

Tips & Variations

For extra protein, add grilled chicken or tofu slices to the salad.
Swap beluga lentils with black beans or chickpeas for a different flavor.
If you don’t have walnuts, pine nuts or almonds can make a good pesto alternative.
Serve the pesto on the side if you prefer to control the amount of dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the grilled zucchini slightly and toss the salad with dressing just before serving to keep the spinach fresh and crisp.