This orzo pesto pasta salad is easy to make with 7 main ingredients, and in only about 20 minutes! The pesto flavor is complemented with mozzarella, olives, tomatoes, and more fresh basil.
If you need a dish to bring to a summer barbecue or potluck, but you're feeling too tired or busy to cook something, this orzo salad with pesto is a great option.
You only need 7 main ingredients (not counting salt and pepper). And, it comes together in only 20 minutes. All you need to do is cook the orzo, and toss it with store-bought (or homemade) pesto and a few other ingredients.
My favorite part of this recipe is the addition of fresh lemon juice, it brightens up the flavors of the orzo pesto salad so much!
Potluck perfection
For more low-effort potluck or cookout ideas, try my recipes for creamy cucumber tomato salad, burrata caprese, or bacon blue cheese pasta salad!
Recipe ingredients
Ingredient notes
- Pesto: either store-bought or homemade would work great in the salad.
- Mozzarella balls: here I used the smallest size of mozzarella balls (called mozzarella pearls). But, you can use the next size up, or even slice a larger block of fresh mozzarella into bite-sized pieces.
- Olives: I used Kalamata olives, but you can use your favorite type of olive.
Step by step photos
Step 1
Start boiling the orzo in salted water according to the package directions. While it is cooking, slice the olives and tomatoes.
Step 2
Place the sliced olives, tomatoes, and drained mozzarella pearls into a large bowl.
Step 3
Add the cooked orzo, pesto sauce, and 1 tablespoon of lemon juice to the bowl.
Step 4
Mix the salad. Taste it and add more lemon juice, salt and/or pepper if needed.
Step 5
Tear the fresh basil into bite-sized pieces and add it to the salad. Mix gently to combine.
Tips and tricks
- Orzo pesto salad tastes great slightly warm right after making, at room temperature, or chilled! If taking the salad straight from the fridge, let it sit for about 10 minutes to bring out the flavors more.
- When cooking the orzo, check the box for directions on how to cook "al dente," (meaning "to the tooth"). Al dente orzo will have a slight chew to it, rather than being overly tender. This is great for pasta salads, because as the salad sits over time, the pasta will naturally become softer.
- And, before adding the orzo to the boiling pasta water, be sure to generously salt the water. A few large pinches should do the trick. This is the only way to get seasoning into the pasta itself. If you skip this step, the orzo salad will not be as flavorful.
Mix it up!
Try adding one or more of these ingredients to add even more flavor to the orzo salad:
- marinated artichoke hearts
- chopped fresh or roasted red bell peppers
- chopped or thinly sliced red onion
- crushed garlic
- roasted zucchini or yellow squash
- cubed salami or pepperoni
- red pepper flakes
Recipe FAQs
Orzo is a small pasta shape, of a similar size and shape to rice. If you don't have orzo, you can substitute another small pasta shape, such as ditalini or mini shells. Israeli couscous would also be a great substitute!
Yes, you can make this orzo salad ahead of time. Because of the freshly-torn basil leaves, the salad will look and taste the freshest when made only a few hours before, or up to the night before, serving.
If you want to make the salad earlier than that, you can choose to leave out the fresh basil leaves until right before serving. The orzo salad will keep for a total of 3 - 4 days when stored covered in the fridge.
It depends on what recipe you are making! This recipe for orzo salad calls for rinsing because we want to serve the salad either warm, room temperature, or cold (not hot!). So, rinsing helps to quickly bring down the temperature of the orzo and halts the cooking, preventing the salad from getting mushy.
Related recipes
If you've tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!
Print📖 Recipe
Orzo Pesto Pasta Salad
This orzo pasta salad with pesto is so easy to make in only about 20 minutes! A hint of lemon brightens the pesto flavor and brings a summery note to this delicious pasta salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: stove top
- Cuisine: Italian inspired
Ingredients
- 12 ounces (340 g) dry orzo pasta (2 cups)
- 1 cup (240 g) pesto (store-bought or homemade)
- 1 ½ cups (240 g) grape tomatoes
- 8 ounces (226 g) fresh mozzarella pearls, drained
- 1 cup (125 g) Kalamata olives
- 1 - 2 tablespoons (15 - 30 ml) lemon juice
- 1 cup (20 g) lightly-packed fresh basil leaves
- salt and pepper, to taste
Instructions
- Set a large pot of water to boil. When the water is boiling, add a few large pinches of salt. Cook the orzo "al dente," according to the package directions.
- While waiting for the water to come to a boil, and while the orzo is cooking, cut the grape tomatoes in half. If desired, cut the olives in half or roughly chop them. Add the tomatoes, olives, and fresh mozzarella pearls to a large bowl.
- When the orzo is finished cooking, drain it and rinse it under cool water. Add the drained orzo to the bowl with the other salad ingredients.
- Add the pesto and 1 tablespoon of the lemon juice to the salad. Stir well to combine. Taste the salad and add more lemon juice if desired, and salt and pepper to taste. Stir again.
- Tear the basil leaves into bite-sized pieces and add to the salad, stir gently to combine. Serve immediately or cover and chill in the fridge for a few hours or overnight.
Notes
Due to the fresh basil, the orzo salad will taste best when served the same day or the next day. If you want to make the salad earlier, you can choose to add the fresh basil right before serving. The orzo salad will keep for a total of 3 - 4 days. (Store the orzo salad in a covered container in the fridge.)
The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 359
- Sugar: 3.3 g
- Sodium: 465 mg
- Fat: 16.4 g
- Saturated Fat: 4.9 g
- Carbohydrates: 36.5 g
- Fiber: 2.4 g
- Protein: 15.4 g
- Cholesterol: 20 mg
Leave a Reply