This easy orzo pesto salad is light, fresh, and bursting with summer flavors. It's made with juicy tomatoes, mozzarella balls, crunchy veggies, and basil pesto. It's ready in under 30 minutes and great as a side dish or light meal-just add your favorite protein!
Orzo pesto pasta salad screams summertime. I always reach for it when fresh basil and tomatoes are in season. It's a simple, bright dish that fits perfectly with warm-weather meals and laid-back gatherings, served with my juicy grilled turkey burgers. To me, it's the kind of salad that instantly brings those easy summer vibes to the table. Right next to this, delicious high-protein chicken Caesar pasta salad.
I make it using my popular nut-free basil pesto-it's fresh and full of flavor! Plus, this orzo salad pairs beautifully with these air fryer turkey burgers, Greek yogurt-marinated grilled chicken, or grilled BBQ shrimp.
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Why you'll love this recipe
- Fresh and vibrant: Packed with crunchy, healthy summer veggies for a light, healthy bite.
- Quick homemade pesto: Tossed in this basil pesto that takes just 5 minutes to make.
- Super fast & minimal prep: Ready in under 10 minutes-ideal for easy dinners, lunches, or cookouts.
Recipe Ingredients
- Orzo: Small pasta that looks like rice. It cooks quickly and works great in salads. You can also use chickpea or gluten-free orzo.
- Cucumber: Adds a nice, fresh crunch. I like using English or Persian cucumbers because they're less seedy.
- Cherry Tomatoes: Sweet and juicy. You can use grape tomatoes if you want.
- Bell Pepper: Adds a sweet, crunchy bite. Yellow, red, or orange peppers all work well. I avoid green because it can be bitter.
- Mini Mozzarella Balls: Creamy and soft. If you want it dairy-free, plant-based mozzarella is a good swap.
- Pesto: You can use store-bought or make your own nut-free pesto (recipe below).
See recipe card for quantities.
How to Make Orzo Pesto Salad
- Step 1: Make your quick 5-minute basil pesto or use your favorite store-bought pesto.
- Step 2: Combine the orzo, veggies, mozzarella, and pesto in a large bowl. Toss everything together until well-coated.
Hint: Let the salad sit in the fridge for 10 minutes before serving to allow the flavors to blend. It tastes even better the next day, and I love serving it chilled!
Video Tutorial
Expert Recipe Tips
- Cook the orzo al dente: Orzo continues to cook slightly after it's drained, so boil it until just tender but still slightly firm. To stop it from overcooking, I like to rinse it under cold water right after draining. This helps keep your salad from turning mushy.
- Cool the orzo before adding veggies and pesto: Tossing hot orzo with fresh cucumber, tomatoes, and bell pepper can make them soft and wilted. Rinse the cooked orzo under cold water, drain well, and pat dry before mixing everything together.
- Make it ahead: You can prepare this salad up to a day in advance. For the freshest flavor, save a little pesto and toss it in just before serving.
Equipment
- Medium pot (for cooking orzo)
- Strainer or colander
- Large mixing bowl
- Cutting board
- Knife
- Small food processor or blender (if making homemade pesto)
- Measuring cups and spoons
- Spoon or spatula (for mixing)
Substitutions & Variations
- Make it gluten-free: Use gluten-free orzo, whole wheat orzo, or chickpea-based orzo (like Banza) if needed.
- Make it dairy-free & vegan: Use vegan pesto and swap the mozzarella with a dairy-free cheese or leave it off.
- Try different cheese: Swap mozzarella for crumbled goat cheese or feta for a tangy twist.
- Add protein to make it a meal: Grilled chicken, salmon, shrimp, or steak all pair perfectly with this salad for a more filling option. We love these juicy thin-sliced chicken breasts and this juicy air fryer shrimp.
- Pesto: Use store-bought pesto or try a different kind like sun-dried tomato pesto or arugula pesto.
- Add olives: Kalamata or green olives add a briny punch that pairs well with the pesto.
- Make it spicy: Add a pinch of red pepper flakes or diced jalapeño for a little heat.
Storage
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make ahead: You can make the salad a day in advance. For the freshest flavor, store the pesto separately and mix it in just before serving.
Not freezer-friendly: This salad doesn't freeze well, since the texture of the veggies and pasta changes after thawing.
Frequently Asked Questions
Absolutely. Use dairy-free pesto and substitute the mozzarella with your favorite plant-based cheese, or omit it altogether.
If you don't have orzo, you can substitute it with pearl couscous, quinoa, or a small pasta like ditalini. Just follow the package instructions and let the dish cool before mixing it with the pesto and veggies.
I love making homemade pesto because it is healthier and tastes fresher. However, if needed, you can certainly use ½ cup to ⅔ cup of store-bought pesto.
Pesto orzo salad can be stored in the fridge for up to 5 days.
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📖 Recipe
Orzo Pesto Salad
Ingredients
Healthy Pesto:
- ½ - ⅔ cups this basil pesto recipe, or store-bought
Orzo Salad:
- 1 ½ cups uncooked orzo
- 1 medium English cucumber, cut into quarter moons
- 2 cups sweet cherry tomatoes, halved
- 1 yellow bell pepper, seeded and diced
- 1 cup mini pearl mozzarella balls, drained
Instructions
- Make Orzo: Bring a large pot of salted water to a boil and add orzo. Cook al-dente according to the package instructions. I like to reduce the cooking time by 1 - 2 minutes. Then, strain and run under cold water to stop it from cooking further. Set to the side.
- Add Pesto: Add in 1 batch of this pesto without pine nuts. Alternatively, you can add ½ - ⅔ cups of store-bought pesto.
- Assemble Salad: In a large bowl, toss the cooked orzo, cucumbers, tomatoes, bell pepper, and mini pearl mozzarella balls. Drizzle the pesto over the salad and toss to coat. Enjoy!
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