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orzo pesto salad recipe

Orzo Pesto Salad Recipe

This easy orzo pesto salad recipe is packed with fresh veggies, mozzarella, and tossed in homemade nut-free basil pesto. The perfect healthy dinner, lunch, or side dish for a summer cookout!
5 from 8 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serving 8 servings

Ingredients
 

Healthy Pesto:

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!

Notes

Gluten-Free: I recommend substituting the orzo with Banza rice or with this Jovial's Brain-free cassava orzo.
Cook the orzo al-dente. The orzo will continue to cook after you remove it from the heat and strain it. Cooking it al dente keeps the orzo tender after it cools. No one wants a mushy, overcooked orzo salad.
Let the orzo cool before you add the pesto and veggies. If you toss hot orzo with the fresh cucumber, tomatoes, and bell pepper, they’ll get soft and wilt. I recommend draining the cooked orzo and running it under cold water to cool it. Make sure to dry it off before adding the pesto.
Add protein. To make this a full meal, feel free to add grilled chicken, salmon, shrimp, or steak to the salad.
Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
 

Nutrition

Calories: 213kcal | Carbohydrates: 25g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 219mg | Fiber: 1g | Vitamin A: 243IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 1mg
Course Appetizer, Salad, Side
Cuisine American, Healthy, Italian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!