This Pesto Orzo Salad recipe is a bright and refreshing pasta made with simple ingredients that comes together in just 20 minutes. Orzo is tossed with pesto, juicy tomatoes, mozzarella pearls, and arugula for the ultimate summer side dish. Whether you're prepping for a cookout or making a light dinner, this easy orzo salad hits the spot.
As soon as summer rolls around, I start making quick pasta salads on repeat because they're easy to throw together but still feel fresh and satisfying. This pesto orzo salad is one I make all summer long because I almost always have a basil plant overflowing on the patio, so homemade pesto ends up in just about everything at our house. The orzo absorbs all that fresh basil flavor without feeling too heavy, while the tomatoes, mozzarella pearls, arugula, and lemon keep it bright and balanced. Unlike heavier mayo-based pasta salads, this one tastes lighter and fresher but still works perfectly for cookouts, meal prep, and easy summer dinners. After chilling for a bit, the pesto coats the pasta even better, and the flavors really come together, making it delicious served cold or at room temperature. I'll bring it to bbq's, to the beach for lunch, or keep it in the fridge for a meal-prepped lunch.
Jump to:
Key Ingredients
- Orzo pasta. Orzo is a small rice-shaped pasta perfect for cold pasta salads. You can substitute it for a gluten-free option like quinoa or use another little pasta you have on hand, such as elbow pasta.
- Fresh pesto. Use my Spinach and Basil Pesto recipe for an even fresher dish, or use store-bought. My pesto is made without pine nuts for those with allergies!
- Arugula. The peppery flavor of arugula definitely adds a bite to the dish, but you can substitute baby spinach for a milder taste.
- Fresh mozzarella. You can substitute crumbled feta cheese or goat cheese for the mozzarella pearls.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions until al dente, then drain and rinse under cold water until completely cooled to stop the cooking process and prevent the pasta from sticking together. Transfer the cooled orzo to a large mixing bowl. Add the pesto, tomatoes, mozzarella pearls, arugula, lemon juice, salt, and pepper to the bowl. Toss until the orzo is evenly coated and all of the ingredients are well combined.
Step 2: Drizzle with balsamic glaze, if desired, and serve immediately or refrigerate until ready to serve. If making the salad ahead of time, wait to add the balsamic glaze until just before serving for the freshest flavor and texture.
Sarah's Top Tips
- Salt the pasta water well. Orzo absorbs a lot of flavor as it cooks, so properly salted water makes a big difference in the final salad.
- Toss while warm. The warm pasta helps absorb the pesto so the flavor coats every bite instead of sitting on the surface.
- Rinse the orzo briefly after cooking. A quick rinse cools the pasta down faster and prevents it from sticking together as it chills.
- Use fresh lemon juice at the end. The acidity helps brighten the rich pesto and keeps the salad tasting fresh after chilling.
- Don't skip chilling time. Letting the salad chill for at least 30 minutes helps the pesto cling to the pasta and gives the flavors time to meld together.
- Reserve a little extra pesto for serving. The orzo will absorb some of the dressing as it sits, so stirring in another spoonful before serving freshens everything back up.
- Serve cold or at room temperature. The flavors are best once the salad has had time to cool slightly, instead of serving it warm straight from the stove.
- Add delicate ingredients last. Stir in the arugula and mozzarella just before serving to keep the greens fresh and the cheese from becoming overly soft.
Serving Suggestions
This pesto orzo salad pairs perfectly with grilled meats and easy summer dinners, which makes it one of my favorite cookout side dishes to keep in the fridge during the warmer months. I love serving it alongside teriyaki chicken skewers or grilled chicken thighs because the fresh basil pesto and lemon balance smoky grilled flavors so well. It also fits right into a summer spread with sides like grilled corn or Italian potato salad. This is one of my go-to's when we have friends over for grilling. It's perfect as a side for 6-8 people and great for me for lunches as well.
Storage Instructions
- Fridge: Store the pesto orzo salad in an airtight container in the fridge for up to 4 days. Stir in an extra spoonful of pesto, a drizzle of olive oil, or a squeeze of lemon juice before serving if the orzo absorbs too much moisture in the fridge.
- Make ahead: Prep the salad a few hours ahead to give the flavors time to meld and allow the pesto to coat the orzo even better.
More Recipes You May Like
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Pesto Orzo Salad
Video
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 1 ½ cups of uncooked orzo
- 1 pint cherry or grape tomatoes, cut in half
- 1 cup mozzarella pearls
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup pesto
- 2 ½ ounces arugula
- 2 tablespoons balsamic glaze, optional
Instructions
- Cook the orzo in a saucepan, according to the package instructions. Drain the orzo when it is al dente, strain it and then rinse it under cold water. Transfer the pasta to a large mixing bowl.1 ½ cups of uncooked orzo
- Add the remaining ingredients, aside from the balsamic glaze to the bowl.1 pint cherry or grape tomatoes, 1 cup mozzarella pearls, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, ½ cup pesto, 2 ½ ounces arugula
- Toss the salad, drizzle with balsamic glaze, if desired and serve immediately or keep it in the fridge until you are ready to enjoy it. If you are serving the salad later, drizzle the balsamic just before you dig in.2 tablespoons balsamic glaze
Sarah's Tips
- Salt the pasta water well for the best overall flavor.
- Cook the orzo just until al dente so it stays tender without becoming mushy.
- Rinse the orzo under cold water to cool it quickly and prevent sticking.
- Toss the orzo with pesto while slightly warm so it absorbs more flavor.
- Chill for at least 30 minutes before serving for the best texture and flavor.
- Reserve extra pesto to refresh leftovers if the pasta absorbs too much moisture.
- Add balsamic glaze just before serving for the freshest flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Tools I Use for This Recipe
- Cutting board
- Saucepan
Lori T says
I substituted gluten free elbow pasta, which worked out perfectly, and I used a combination of mozzarella pearls and feta cheese. I brought this to a BBQ and everyone loved it! Delicious recipe that I will certainly make again!
Donna Trigg says
Easy to prepare with good tips. I added pan roasted pine nuts and thin sliced red onion. I also tossed the arugula with a small amount of olive oil and red wine vinegar. Very festive for Xmas salad. Line plate with sliced cucumbers.
David Holt says
This was easy to make and quite tasty. Enjoyed it with air fried chicken thighs. Grazie!
Sarah Holt says
❤️
Nancy says
Just made this with your nut free pesto..Delicious!! This will be a summer staple in this house!
Sarah Holt says
The perfect summer salad!