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orzo pesto salad recipe

Orzo Pesto Salad

This orzo pesto salad recipe is packed with veggies, fresh mozzarella, and tossed in homemade nut-free basil pesto. Serve it for dinner, lunch, or as a side for a summer cookout!
5 from 4 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Serving 8 servings


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


  • 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!


Gluten-Free: I recommend substituting the orzo with Banza rice or with this Jovial's Brain-free cassava orzo.
Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.


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!