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.
Pesto Orzo Salad Recipe
As soon as summer is here, I'm all about quick pasta salads that are light and fresh but still satisfying. This pesto orzo salad checks all those boxes. It's herby, cheesy, and flavorful thanks to fresh tomatoes, mozzarella, and peppery arugula. I love that you only have to cook the orzo, then everything else gets tossed in for a low-effort dish.
It's a great option for BBQs, meal prep, or easy weeknight dinners. You can even bulk it up with lemony grilled chicken or shrimp for a main course. Whether you use store-bought pesto or whip up your own, this one's a summer staple at our house, and a great companion to other orzo recipes like my Lemon Orzo Salad or hearty Chicken Soup with Orzo.
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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: Cook orzo in a saucepan according to the package instructions until al dente. Strain and rinse it under cold water. Transfer to a large bowl and add all ingredients besides the balsamic and mix.
Step 2: Drizzle with the balsamic glaze right before serving. Enjoy!
Sarah's Top Tips
- Don't overcook the orzo. When cooking any pasta, I recommend cooking to al dente so that the pasta is still firm when bitten.
- Don't forget to rinse the orzo under cold water after cooking to prevent it from sticking together in the salad.
- Chill the salad in the fridge for about 30 minutes to an hour before serving for the best texture and flavor.
Serving Suggestions
A good pasta salad pairs well with almost every main. Try it alone for a light meal or with my Turkey Smash Burgers, Air Fryer Lemon Pepper Chicken Thighs, or Chicken Burger Recipe. While it's best served cold, you can enjoy it warm, just leave out the arugula so it doesn't wilt.
Storage
Store leftovers in an airtight container in the fridge for 3-5 days. If you're making it ahead, wait to add the balsamic glaze until just before serving to keep it fresh. This salad isn't freezer-friendly, as the texture of the pasta and arugula will change after thawing.
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Recipe
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Pesto Orzo Salad
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
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Sarah's Tips
- Cook orzo until just al dente or it will get mushy.
- Rinse with cold water after cooking to keep it from clumping.
- Chill the salad before serving for the best flavor and texture.
- Use homemade pesto for extra fresh flavor.
KITCHEN TOOLS NEEDED
- Cutting board
- Saucepan
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!