This pesto orzo salad might be my new favourite pasta salad. I have fresh basil coming out of my ears (I have a basil plant in my kitchen, and in my herb pot outside), so I made pesto and created this delicious orzo salad. I love pesto on hot pasta, but during the summer a cold pasta salad is more fitting.
If you’re looking for another pasta salad recipe check out my High Protein Pasta Salad.
Why you’ll love this pesto orzo salad
- Easy: once you have pesto made (or bought) this salad is a breeze! You can prep most of the ingredients while your orzo is cooking.
- Meal prep: this salad probably serves 4-6 people as an appetizer, so it makes a lot. It would be a great thing to meal prep for lunches or dinner!
What you need to make this pesto orzo salad
This recipe is pretty simple, mainly because you need about five ingredients. All the ingredient quantities are in the recipe card below.
- pesto – either store bought or make your own. I like this Basic Pesto recipe from New York Times Cooking.
- orzo
- pine nuts
- feta cheese
- cherry tomatoes
- fresh basil (optional)
Substitutions & Additions
Substitutions
- Different nuts: if you don’t have pine nuts (or don’t want to buy them, because yes, they’re crazy expensive), you could probably use walnuts or pecans instead.
- Make it gluten free: use gluten-free orzo to make this pasta salad gluten-free
- Make it vegan: if you’re making your own pesto, omit the parmesan. If you’re using pre-made pesto, ensure it’s vegan. Also omit the feta cheese, or sub a dairy-free version.
Additions
- Protein: to turn this pasta salad into a meal just add some protein (and maybe some extra veggies on the side). I think chickpeas or chicken would be yummy additions to this pasta salad.
Pesto Orzo Salad FAQs
Pesto orzo salad is a quick, flavourful pasta salad made with orzo pasta, cherry tomatoes, and pesto. It can be served as a side dish, light lunch, or picnic dish.
Yes! Make it a few hours or even a day ahead. Store in an airtight container in the fridge. Toss gently before serving to refresh the flavours.
Yes! Grilled chicken, chickpeas, or white beans make the salad more filling and balanced.
It’s best served cold or at room temperature, but it can also be served slightly warm after mixing the pasta with pesto.
Add fresh basil, a squeeze of lemon juice, toasted pine nuts, or a sprinkle of Parmesan for extra flavour and texture.
Pesto Orzo Salad
Ingredients
- 1 ½ cup orzo, uncooked can sub gluten-free orzo
- 1 Tbsp olive oil
- ¾ cup pesto
- ⅓ cup pine nuts
- 1 cup cherry tomatoes, halved
- ½ cup feta, crumbled
Instructions
- Cook the orzo according to the directions on the package.
- While the orzo is cooking, slice your tomatoes and crumble your feta.
- When the orzo is done, strain and rinse until cool water. Transfer to a large bowl and add the olive oil. Toss to coat, this will prevent the orzo from sticking together as it cools.
- Add the pesto and stir to combine well with the orzo. Then add the remaining ingredients, and mix well.
- Garnish with a few fresh basil leaves, serve and enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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