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 (16)

  • Pistachio Pesto:
  • 1 cup shelled pistachios
  • 2 garlic cloves
  • 2 cup basil
  • 1/4 cup Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • Salad:
  • 2 cup cold cooked orzo pasta
  • 1/2 cup Pistachio Pesto
  • 1 pound cooked shrimp
  • 2 tablespoon lemon juice
  • 2 cup 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.

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish