There’s something about a simple, fresh pasta salad that works. It’s quick to make, packed with flavor, and can be enjoyed warm or cold. I love this Pesto Orzo Salad—it’s light yet satisfying, full of fresh basil pesto, and perfect for everything from meal prep to backyard barbecues.
The first time I made this salad, I was trying to use up leftover homemade pesto from a pasta night. I didn’t want a heavy meal, so I paired it with orzo instead of traditional pasta. I added cherry tomatoes for sweetness, mozzarella for a creamy bite, and a handful of arugula for some peppery freshness. One taste, and I knew I had found a new favorite.
Now, I make this dish all the time. It’s one of those recipes that feels special but is incredibly easy to throw together. Whether I’m making it for lunch, bringing it to a party, or serving it alongside grilled chicken for dinner, it always disappears fast!
| Servings | Total |
| 6 | 20mins |
Where Did You Learn This Recipe?
I’ve been making variations of pesto pasta for years, but I started making pesto orzo salad after a trip to a small Italian deli. They had a cold orzo salad tossed with pesto, sun-dried tomatoes, and cheese, and it was delicious.
When I got home, I wanted to recreate it but with ingredients, I usually have on hand. I kept it simple—fresh basil pesto, cherry tomatoes, mozzarella, and a squeeze of lemon for brightness. Now, it’s a go-to recipe whenever I want something fresh and easy.
Why Pesto Orzo Salad?
This dish is a winner for so many reasons. Here’s why I love it:
- Packed with Flavor: The pesto, fresh tomatoes, and mozzarella make every bite delicious.
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy days.
- Great for Meal Prep: It keeps well in the fridge and tastes even better the next day.
- Versatile: Serve it as a side dish, light lunch, or add protein to make it a complete meal.
What Is Pesto Orzo Salad Made Of?
This salad comes together with a handful of fresh, simple ingredients:
- Orzo Pasta: A small, rice-shaped pasta that soaks up the pesto beautifully.
- Basil Pesto: The star of the dish! You can use homemade or store-bought pesto.
- Cherry Tomatoes: Adds sweetness and a juicy texture.
- Mozzarella: Either fresh mozzarella pearls or diced fresh mozzarella.
- Arugula (Optional): Adds a peppery bite and a bit of freshness.
- Lemon Juice: Brightens up the flavors.
- Pine Nuts (Optional): Adds a little crunch.
What to Have with Pesto Orzo Salad
This salad is delicious on its own, but it also pairs well with:
- Grilled Chicken or Salmon: The light, fresh flavors complement grilled proteins beautifully.
- Roasted Vegetables: Try roasted zucchini, bell peppers, or asparagus.
- Garlic Bread: Because who doesn’t love a little extra bread with pasta?
- Caprese Salad: Double up on the fresh tomato and mozzarella goodness!
Is Pesto Orzo Salad Healthy?
Yes! This dish is made with fresh, whole ingredients. To make it even healthier:
- Use whole wheat orzo for extra fiber.
- Choose low-fat mozzarella or reduce the cheese if watching calories.
- Add more veggies like spinach, cucumbers, or roasted red peppers.
Kitchen Equipment
You won’t need much for this recipe! Here’s what you’ll need:
- Medium pot (for cooking the orzo)
- Colander (for draining pasta)
- Mixing bowl (for tossing everything together)
- Cutting board and knife (for chopping ingredients)
- Wooden spoon or spatula
Ingredients
For the Salad:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls (or diced fresh mozzarella)
- 1 cup arugula (optional)
- ¼ cup pine nuts (optional, for crunch)
For the Pesto Dressing:
- ¼ cup basil pesto (homemade or store-bought)
- 1 tbsp olive oil (if needed, to loosen the pesto)
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Directions:
Step 1: Cook the Orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and cook according to the package instructions (about 8-10 minutes).
- Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare the Ingredients
- While the orzo is cooking, halve the cherry tomatoes and dice the mozzarella if needed.
- If using pine nuts, lightly toast them in a dry pan over medium heat for 2-3 minutes, until golden brown.
Step 3: Make the Dressing
- In a small bowl, whisk together the pesto, lemon juice, salt, and black pepper.
- If the pesto is too thick, add 1 tbsp olive oil to loosen it.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, mozzarella, and arugula (if using).
- Pour the pesto dressing over the salad and toss to coat everything evenly.
- Sprinkle with toasted pine nuts, if using.
Step 5: Serve
- Serve immediately, or let it chill in the fridge for an hour to let the flavors meld.
- Enjoy as a side dish or a light main course.
Tips
- Use Fresh Mozzarella: It makes a big difference in texture and flavor.
- Let It Chill: If you have time, let the salad sit for an hour so the flavors can meld.
- Add Protein: Grilled chicken, shrimp, or chickpeas make it a full meal.
- Make It Vegan: Use dairy-free pesto and swap mozzarella for a vegan cheese alternative.
FAQs
Can I make this salad ahead of time?
Yes! It tastes better after sitting for a few hours in the fridge.
How long does pesto orzo salad last in the fridge?
It stays fresh for 3-4 days when stored in an airtight container.
Can I use a different type of pasta?
Yes! Small pasta shapes like ditalini or couscous work well.
Can I add extra vegetables?
Absolutely! Avocado, roasted red peppers, or cucumbers make great additions.
What’s the best way to serve this salad for a party?
Serve it in a large bowl with a serving spoon, or portion it into small cups for easy grab-and-go servings.
Conclusion
Pesto orzo salad is fresh, flavorful, and incredibly easy to make. Whether you’re serving it as a side dish, packing it for lunch, or making it for a summer cookout, this recipe is guaranteed to be a hit. It’s light, delicious, and comes together in just 20 minutes.
MORE RECIPES
Easy Pesto Orzo Salad Recipe
Equipment
- Medium pot (for cooking the orzo)
- Colander for draining pasta
- Mixing bowl (for tossing everything together)
- Cutting board and knife for chopping ingredients
- Wooden spoon or spatula
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls (or diced fresh mozzarella)
- 1 cup arugula (optional)
- ¼ cup pine nuts (optional, for crunch)
- ¼ cup basil pesto (homemade or store-bought)
- 1 tbsp olive oil (if needed, to loosen the pesto)
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Bring a medium pot of salted water to a boil.
- Add the orzo and cook according to the package instructions (about 8-10 minutes).
- Drain and rinse under cold water to stop the cooking process.
- While the orzo is cooking, halve the cherry tomatoes and dice the mozzarella if needed.
- If using pine nuts, lightly toast them in a dry pan over medium heat for 2-3 minutes, until golden brown.
- In a small bowl, whisk together the pesto, lemon juice, salt, and black pepper.
- If the pesto is too thick, add 1 tbsp olive oil to loosen it.
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, mozzarella, and arugula (if using).
- Pour the pesto dressing over the salad and toss to coat everything evenly.
- Sprinkle with toasted pine nuts, if using.
- Serve immediately, or let it chill in the fridge for an hour to let the flavors meld.
- Enjoy as a side dish or a light main course.