Orzo Pesto Pasta Salad -

Name: Orzo Pesto Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 ½ cups orzo pasta; ½ cup basil pesto; 1 cup cherry tomatoes, halved; ½ cup cucumber, diced; ¼ cup red onion, finely chopped; ½ cup mozzarella pearls or diced fresh mozzarella; ¼ cup black olives, sliced; ¼ cup chopped walnuts, toasted (optional); ¼ cup Parmesan cheese, grated; Juice of ½ lemon; Salt and black pepper, to taste

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I’ve always liked pasta salads because they’re so handy to have in the fridge, especially during the warmer months. This one is full of fresh ingredients, comes together without much effort, and makes a nice change from the usual lettuce-based salads.

I make this for lunches, to take to barbecues, or as a side for an easy family dinner. The pesto gives the orzo loads of flavor, and I love the combination of juicy tomatoes, creamy mozzarella, crunchy cucumber, and salty olives.

It’s also one of those recipes that’s really easy to make your own. If you’ve got a few extra vegetables that need using up or a different cheese in the fridge, just throw them in. It doesn’t have to be exact, and it still turns out really tasty.

Make sure you take a look at some of my other pasta recipes too:

Why We Love This Recipe

It’s really easy to make and there’s not much prep involved.
I love the combination of pesto, tomatoes and mozzarella with the little pieces of orzo.
It’s a good one to make ahead if you know you’ve got a busy day coming up.
You can serve it for lunch or have it as a side with dinner.
It’s also really easy to change around depending on what you’ve already got in the fridge.
I think it actually tastes even better once it’s had a little time in the fridge.

Equipment

Large saucepan – for cooking the orzo.
Colander – to drain and rinse the pasta.
Large mixing bowl – for tossing everything together.
Sharp knife and chopping board – for preparing the vegetables.
Measuring cups and spoons – to measure the ingredients.
Large spoon or salad servers – for mixing and serving.

Ingredients

Orzo pasta – Orzo is perfect for pasta salads because all the little pieces get coated in the pesto instead of it sliding off like it can with larger pasta shapes.
Basil pesto – Use your favorite store-bought pesto or homemade if you’ve got some on hand.
Cherry tomatoes – These add a little sweetness and plenty of freshness. I usually just cut them in half.
Cucumber – Adds a lovely bit of crunch and helps keep the salad nice and fresh.
Red onion – You don’t need much. It gives the salad a little bite without taking over.
Mozzarella pearls or fresh mozzarella – The little mozzarella pearls are really handy, but just chop up a ball of fresh mozzarella if that’s what you’ve got.
Black olives – These add a lovely salty flavor, but if you’re not an olive fan you can simply leave them out.
Toasted walnuts – Completely optional, but they add a nice bit of crunch. Pine nuts work well too if you have them.
Parmesan cheese – Freshly grated Parmesan gives the salad even more flavor and brings everything together.
Lemon juice – A squeeze of fresh lemon brightens everything up and balances the richness of the pesto.
Salt and black pepper – Taste before adding too much salt, as the pesto, Parmesan, and olives are already quite salty.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Cook the orzo according to the package directions until al dente. Drain and rinse under cold water to cool.

Step 2: In a large bowl, toss the cooled orzo with the pesto until evenly coated.

Step 3: Add the cherry tomatoes, cucumber, red onion, mozzarella, olives, and pine nuts. Toss gently to combine.

Step 4: Stir in the lemon juice and Parmesan cheese, then season with salt and black pepper to taste.

Step 5: Serve right away or refrigerate for about 30 minutes to let the flavors blend.

What to Serve with Orzo Pesto Pasta Salad

This is one of those salads that goes with just about anything, which is probably why I make it so often. It’s great for lunches on its own, but it also works really well as a side if you’re cooking for family or having people over.

Grilled chicken or chicken skewers.
Burgers or cheeseburgers.
Grilled sausages or hot dogs at a barbecue.
Steak or grilled pork chops.
Garlic bread or warm crusty bread.
A simple green salad if you want to add a few more veggies.
Fresh fruit like watermelon or grapes for an easy summer meal.

Storing

If you’ve got leftovers, just pop them into an airtight container and keep them in the fridge. It’ll stay fresh for up to 3 days, which makes it a great one to make ahead for lunches or busy days. I actually think the flavors have a chance to come together even more after it’s been chilled for a few hours.

If the pasta has soaked up some of the pesto by the next day, don’t worry. I usually add a little extra pesto, a drizzle of olive oil, or a squeeze of fresh lemon juice before giving everything a good stir. That freshens it back up and brings all the flavors back to life.

I wouldn’t recommend freezing this one. The fresh vegetables and mozzarella don’t keep their texture very well once they’ve been frozen and thawed, so it’s definitely at its best enjoyed fresh from the fridge.

Variations & Substitutions

One of the reasons I make this so often is that it’s really easy to adapt. If you’re missing an ingredient or just want to use up what you’ve already got, there are plenty of ways to change it without losing what makes this salad so good.

Swap the mozzarella for crumbled feta if you fancy a saltier flavor.
Throw in some baby spinach or rocket for a bit of extra greenery.
Add cooked chicken to turn it into a more filling meal.
Use toasted pine nuts instead of walnuts, or leave the nuts out altogether.
Try sun-dried tomatoes instead of fresh cherry tomatoes for a different flavor.
Stir in a few chopped roasted peppers or artichokes.
If you don’t like black olives, simply leave them out or use green olives instead.
Swap the orzo for another small pasta shape if that’s what you’ve got in the cupboard.

FAQs

Can I make Orzo Pesto Pasta Salad ahead of time?

Yes! In fact, it's a great make-ahead recipe. You can prepare it a few hours before serving or even the day before. Just keep it covered in the fridge and give it a good stir before serving. If it seems a little dry, add a spoonful of pesto or a drizzle of olive oil.

How long does Orzo Pesto Pasta Salad last in the fridge?

Stored in an airtight container, it will keep well in the refrigerator for up to 3 days. It's perfect for meal prep or easy lunches throughout the week.

Can I use a different type of pasta?

Absolutely. Orzo works really well because it's small and holds onto the pesto, but other small pasta shapes like ditalini, small shells, or macaroni will work too.

Can I use store-bought pesto?

Yes, and that's what I usually do. A good-quality store-bought basil pesto makes this recipe really quick and easy, but homemade pesto works just as well if you have some.

Is Orzo Pesto Pasta Salad served hot or cold?

This salad is best served cold or at room temperature. I like to chill it for about 30 minutes before serving to give the flavors a chance to come together.

Can I add protein to this pasta salad?

Definitely. Grilled chicken is an easy choice, but cooked shrimp, shredded rotisserie chicken, or even chickpeas all work really well if you want to make it more filling.

Do I have to rinse the orzo after cooking?

For this recipe, yes. Rinsing the cooked orzo under cold water stops it cooking any further and cools it down quickly so it's ready to mix with the other ingredients.

Can I make this recipe nut-free?

Yes. Simply leave out the walnuts or replace them with sunflower seeds or pumpkin seeds if you'd still like a little crunch. Just make sure to check the ingredients in your pesto too, as many varieties contain pine nuts.

Yield: 6