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!
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.