Orzo Pesto Pasta Salad

Name: Orzo Pesto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup dry orzo pasta (Bowtie pasta or Penne pasta); 1 cup capri tomatoes (diced or sliced, cherry tomatoes, grape tomatoes, or Roma tomatoes); 1 cup cucumber (diced, ½ large cucumber); ¼ red onion (finely minced); ½ cup marinated artichokes (roughly chopped); ½ cup Basil pesto (store-bought or homemade); ¼ cup extra virgin olive oil (or to taste); Juice of half of a lemon; Salt and pepper (to taste); 6 - 8 ounces mini mozzarella pearls

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Orzo Pesto Pasta Salad is the pasta salad of summer! It’s bright, fresh and full of flavor! Tender orzo pasta is tossed with nutty and savory basil pesto, fresh vegetables, lemon juice and mini mozzarella pearls. It’s made with a store-bought pesto so this recipe is quicker than ever to make in under 30 minutes to serve with Blackened Salmon or Lemon Pepper Chicken Thighs.

Orzo Pesto Pasta Salad in a bowl with a loaf of bread near by on a table.

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Why This Recipe is So Good

Orzo salad is a fresh and simple pasta salad that’s soo easy to make in under 30 minutes. The longest part is waiting for the orzo to boil. After tossing the orzo with pesto, chopped veggies, olive oil and lemon juice this delicious side dish is complete!
It’s easy to customize. Orzo is delicious with pesto and tomatoes, or you can add more ingredients to create a rainbow of color and flavor. Sun-dried tomatoes, olives, diced cucumbers or bell peppers, or chopped nuts. You could also add chickpeas, fish, chicken or steak to make it more filling.
Orzo salad with pesto is an excellent side dish to bring to summer picnics and BBQs. Enjoy with Air Fryer Hot Dogs, Air Fryer BBQ Chicken Wings, or BBQ Turkey Sandwiches with Coleslaw.

Recipe Ingredients

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Orzo Pesto Pasta Salad Ingredients Infographic.

Orzo pasta – Orzo is pasta that is rice-shaped and cooks quickly. It tastes delicious with pesto but any small pasta shape will work here.
Pesto – I love basil pesto, but arugula pesto, spinach pesto, or walnut pesto can be used if you prefer. I used store-bought pesto to make things quicker but homemade pesto would be amazing as well.
Vegetables – Chopped tomatoes, red onions, cucumber, and marinated artichokes. Sun-dried tomatoes, olive, or fresh leafy greens like spinach or arugula or red or orange bell peppers would make a delicious summer pesto pasta salad.
Cheese – Fresh mini mozzarella pearls really take this orzo pesto salad to the next level! You could buy a large ball of mozzarella and cut it into smaller pieces or add crumbled feta cheese, cubed pepper jack, or white cheddar cheese.

How to Make Orzo Pesto Pasta Salad

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Cook the pasta – Bring a large pot of water to a boil, salted generously. Boil orzo pasta according to package instructions. Drain water then rinse pasta in cold water to stop the cooking process. Transfer cooked and drained pasta to a large mixing bowl then stir in a drizzle of olive oil so the pasta doesn’t stick together. Cover the bowl with a lid, and then set aside.
Dice the vegetables – While the pasta is cooking, dice tomatoes, cucumber, red onions, and marinated artichokes. Add the chopped veggies to the bowl with the pasta.
Assemble – Stir in olive oil, basil pesto, and lemon juice then add salt and pepper to taste. Adjust seasoning as desired, then stir in mozzarella pearls.
Serve – Divide Orzo Pasta Salad among bowls and enjoy as a side salad.

Frequently Asked Questions —

Do you rinse orzo for pasta salad?

Yes, when making pasta salad it’s best to rinse the pasta with cold water to stop the cooking process. Otherwise, it will continue to cook and become overcooked and mushy as it sits.

What can I serve with orzo pasta salad?

Grilled or pan seared salmon, grilled or baked chicken breast or chicken thighs, burgers, flank steak or garlic bread.

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 365kcal

Author: Tonya Fowler

Cost: $20

Equipment

Ingredients

1 cup dry orzo pasta Bowtie pasta or Penne pasta
1 cup capri tomatoes diced or sliced, cherry tomatoes, grape tomatoes, or Roma tomatoes
1 cup cucumber diced, ½ large cucumber
¼ red onion finely minced
½ cup marinated artichokes roughly chopped
½ cup Basil pesto store-bought or homemade
¼ cup extra virgin olive oil or to taste
Juice of half of a lemon
Salt and pepper to taste
6 – 8 ounces mini mozzarella pearls

Instructions

Bring a large pot of water to a boil, salted generously. Boil orzo pasta according to package instructions. Drain water and rinse pasta with cold water to stop the cooking process.
Transfer cooked and drained pasta to a large mixing bowl then stir in a drizzle of olive oil so the pasta doesn’t stick together. Cover the bowl with a lid, and then set aside.
While the pasta is cooking, dice tomatoes, cucumber, red onions, and marinated artichokes, add the chopped veggies to the bowl with the pasta.
Stir in olive oil, basil pesto, and lemon juice then add salt and pepper to taste. Adjust seasoning as desired, then stir in mozzarella balls.
Divide Orzo Pasta Salad among bowls and enjoy as a side salad.

Notes

How To Store/ Make Ahead

Pasta salad is best enjoyed within 1 – 2 days but it can last in the fridge for up to 3 – 4 days stored in an air-tight container.

Tips and Tricks

Pasta: Instead of orzo, use Penne, Bowtie pasta, or even macaroni noodles. Don’t overcook your pasta, this is the easiest way to ruin pasta salad. Salt your water and make sure to drain the pasta water and rinse with cold water to stop the cooking process.
Basil pesto: I used store-bought pesto. Homemade or your favorite pesto sauce can be used here. Arugula pesto, spinach pesto, walnut pesto, etc.
Make it nut-free: Use a store-bought pesto free of nuts or make the pesto from scratch using pumpkin seeds or raw sunflower seeds for a crunch or leave it out to make more of a basil garlic sauce.
Make it gluten-free: Use gluten-free orzo pasta.
Make it dairy-free: Use dairy-free cheese or leave it out. Make sure the pesto is vegan too, many brands contain parmesan cheese.
Keep it vegan: Leave the cheese out or use dairy free cheese and use dairy-free pesto. For protein, add in chickpeas or baked tofu.
Vegetables: Arugula, spinach, or chopped bell peppers.
Protein: Make this pasta salad more filling by serving it with cheese, chickpeas, chicken, fish, steak or meatballs.

Variations

Sun-dried tomatoes instead of fresh tomatoes
Olives for a Mediterranean flair
Feta cheese instead of mozzarella cheese
Chopped or sliced grilled or baked chicken to make a filling meal

Nutrition

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.