Orzo Pesto Pasta Salad

This orzo pesto pasta salad is a crunchy, veggie-packed take on the classic. Tender orzo gets tossed with a simple nut-free basil pesto, cherry tomatoes, mozzarella, and plenty of cucumber and bell pepper for extra bite. Ready in 20 minutes, it holds up beautifully for days and works as a side or a light meal.

5 from 8 votes

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Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

1 ½ cups uncooked orzo
½ - ⅔ cups basil pesto, or store-bought
1 medium English cucumber, cut into quarter moons
2 cups sweet cherry tomatoes, halved
1 medium yellow bell pepper, seeded and diced
1 cup mini pearl mozzarella balls, drained
Optional: squeeze of fresh lemon, to brightenm

Instructions

Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo until just al dente, then drain and rinse under cold water until fully cooled. Set aside.
Make the pesto: Make a batch of nut-free basil pesto, or measure out ½–⅔ cup of store-bought pesto.
Add to a bowl: Add the cooled orzo, tomatoes, cucumber, bell pepper, and mozzarella to a large bowl.
Toss and chill: Pour the pesto over the top and toss until evenly coated. Add a squeeze of lemon if using. Chill at least 10 minutes before serving.

Notes

Cook the orzo al dente: It keeps cooking after draining, so pull it just tender. Rinse under cold water right after to stop it and prevent mushy salad.

Cool before tossing: Hot orzo wilts the cucumber and softens the tomatoes. Let it cool fully and pat dry so the pesto clings.

Gluten-free: Use gluten-free or chickpea-based orzo like Banza.

Make it a meal: Add grilled chicken, shrimp, or a scoop of chickpeas for protein.

Storage: Keeps in an airtight container in the fridge for up to 4 days.

Not freezer-friendly: The veggies and orzo turn mushy once thawed, so enjoy it fresh.

Nutrition

Course Salad, Side

Cuisine American, Italian

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