Pesto Orzo Salad

Pesto pasta salad topped with balsamic glaze.

4.84 from 6 votes

This pesto orzo salad recipe is made with simple ingredients and fresh flavors. This is the perfect side dish for a hot summer day and is done in just 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Side Dish

Cuisine: American

Servings: Servings

Calories: 68.95kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Saucepan
Mixing Bowls

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

Video

Notes

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.

Nutrition