Easy Pesto Orzo Salad Recipe
There’s something about a simple, fresh pasta salad that just works. It’s quick to make, packed with flavor, and can be enjoyed warm or cold. That’s why 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 actually 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!
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.