Pesto Orzo Pasta Salad

This pesto orzo pasta salad is quick, easy to make, full of fresh flavors and completely customizable. It's perfect for summer cookouts, potlucks, or easy weekday lunches!

I feel like orzo in pasta salads is extremely underrated so I'm here to show you just how good it can be! Pesto is one of my favorite sauces to enjoy during the warmer spring and summer months. It’s packed with vibrant greens, buttery seeds or nuts, and parmesan then blended into a creamy dressing that can be drizzled or spread on nearly everything.

Bring this orzo pesto pasta salad to any summer BBQ, potluck, or get together this year and you’re guaranteed to please! Plus, it pairs perfectly with other summer classics like veggie burgers, potato salad, bean salad, watermelon salad, strawberry cucumber salad and more.

Why you'll love this recipe

• Quick and easy: this pasta salad comes together in one bowl in just 20 minutes.
• Great for meal prep and entertaining: this salad can be made ahead of time and stored in the fridge for 3-4 days. You'll have it ready to eat for lunches throughout the week or ready to go so you're not rushing to a bbq (or worse, empty handed).
• Fresh, simple and healthy: with only a handful of ingredients, we get all refreshing flavors like pesto, arugula, cucumbers and tomatoes, to make a salad that shines in the warmer months.
• Customizable: this recipe is great as is but it's easy to make your own by switching up the pasta shape, the veggies or adding your favorite protein. Plus, you can use fresh pesto or store-bought, whatever works for you!

Ingredients

• Orzo: a small pasta that is shaped like a large grain of rice and acts the base for this pasta salad. You can also use Banza chickpea orzo, gluten-free orzo or any other small pasta shapes you prefer.
• Pesto: you can either use a homemade pesto recipe or store-bought pesto sauce.
• Tomatoes: juicy cherry tomatoes add a sweet pop of flavor. Feel free to use grape tomatoes instead. You could also use sun-dried tomatoes, but of course the texture and flavor will be different.
• Cucumbers: for crunch! I like to use Persian cucumbers, English cucumbers or mini seedless cucumbers here. All three have very thin skins, so there’s no need to peel them.
• Arugula: thanks to arugulas peppery flavor, it's a great option to elevate this salad with minimal effort.
• Chickpeas: an optional add-in for more protein and fiber! Thanks to their neutral taste, they blend in seamlessly in this salad. You could also use white beans or a different protein of your choice.
• Mozzarella Pearls: These are bite-sized mini mozzarella balls that add a creamy texture. You could leave these out if you want, but they do add protein and heartiness to the dish. Or you could replace it with crumbled feta cheese. For a dairy free and vegan version of this recipe, use dairy-free feta, dairy-free mozzarella, or make homemade vegan bocconcini.
• Pine Nuts: optional, but recommended for a great crunch! They’re buttery, nutty, and add the ultimate pop of flavor.

See recipe card below for a full list of ingredients and measurements.

Instructions

1. Cook the orzo according to package instructions, or until al dente, in a large pot of salted water. Drain and rinse with cold water until the orzo is room temperature. 

2. Add all ingredients to a large bowl and toss to combine. Taste and adjust seasonings. Garnish with pine nuts and fresh basil leaves. Serve at room temperature or chilled.

Serving Suggestions

There are so many different ways you can serve this pasta salad. Here are some of my favorite ways:

• By itself: feel free to add in your favorite proteins to make it a more well-rounded meal.
• Alongside summer salads like this kale salad, caesar salad or this strawberry cucumber salad.
• Paired with your favorite backyard bbq food like burgers, hot dogs, sandwiches, potato salad, bean salad, corn and more.
• Paired with grilled meats like skirt steak, flank steak, chicken, fish, and even grilled or roasted vegetables like grilled zucchini or roasted broccoli and cauliflower. 

Storage

Refrigerator: Store leftovers in airtight containers in the refrigerator for up to 5 days. Before serving, allow the orzo salad to sit out for 10-15 minutes then toss with extra pesto or an extra drizzle of extra virgin olive oil just before serving.

Freezer: Freezing and reheating the salad as a whole is not recommended. However, you can freeze ingredients individually so this salad is easier to make in the future. You can freeze cooked orzo in an airtight container for up to 3 months. Reheat by defrosting in the refrigerator overnight or in the microwave (covered by a damp paper towel). If you made homemade pesto, that can also be stored in the freezer in an airtight container for up to 3 months.