Pesto orzo pasta salad is one of those easy recipes that works for just about everything from summer dinners to potlucks and lunches. Tender orzo pasta gets tossed with basil pesto, juicy tomatoes and mozzarella cheese for a fresh pasta salad that comes together fast and disappears just as quickly. Serve it right when it's done or make it ahead for an easy side dish.
We all need more of those easy recipes that work for everything from work potlucks to lunch with friends. The best ones come together in just a few minutes but still taste like you actually planned ahead. This pesto orzo pasta salad is exactly that kind of recipe. It is also the kind you end up eating straight from the bowl over the kitchen sink with a spoon. This and Thai beef salad. They are my two very favorite cold salads when I want something quick, easy and seriously good.
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Ingredients
- Orzo pasta
- Grape tomatoes or other small tomatoes
- Mozzarella cheese
- Homemade basil pesto (or store bought)
See recipe card for quantities.
Instructions
Cook the orzo pasta according to the package instructions. Add it to a large bowl and let it cool. Mix in a tiny amount of basil pesto right away to prevent sticking. When cool, add the chopped tomatoes, mozzarella pearls and basil pesto. Stir well until the pesto is evenly distributed. Garnish with optional sliced basil and finely grated parmesan cheese.
Substitutions and Variations
- Gluten free - to make this recipe gluten free, use a gluten free orzo pasta.
- Vegan - to make this recipe vegan, use plant based basil pesto, mozzarella style cheese and optional parmesan style cheese.
- Mozzarella - mozzarella is a great cheese for this salad as it retains its shape and will soak up the pesto coating. However, you can substitute another cheese if you want. I've also used feta cheese. Feta adds a nice tang, but feta has a more crumbly texture so it won't fully retain its shape.
- Basil pesto - you can substitute another type of pesto if you don't like or don't have basil pesto.
- Grape tomatoes - you can substitute cherry tomatoes or really any tomato. I like the naturally small tomatoes for this recipe as they are juicy without being too juicy and they retain their shape well.
Equipment
No special equipment is needed for this recipe, just a medium sauce pan to cook the pasta.
Storage
Store pesto orzo pasta salad in an airtight container in the refrigerator for up to 3 to 4 days.
Next Level Tips
- I love using mozzarella pearls because they are already the perfect size. Sometimes you can find them packed in water or brine, but I've also seen them sold in a large ball that you'll just need to break apart. Or you can buy large mozzarella balls or slices and chop them down to smaller pieces too.
- If you have basil growing in the garden, definitely slice up some extra leaves for garnish. But what if you don't? I recently bought two cheap basil plants at Trader Joe's and repotted them to keep them in my kitchen. Basil likes a warm, light spot with moist soil. So remembering to water it enough is usually the hardest part about growing basil. Having fresh basil handy in the kitchen is nice for everything from basic salads to pizza too.
- Lots of people love bread with their pasta. If you are making the pasta on the grill outside, just turn on one of the main burners to make some grilled garlic bread. So good!
FAQ
Yes, this is a great dish to make the day before. Some of the pesto will get soaked up by the orzo pasta. You can always add another 1-2 tablespoons of pesto just before serving.
My favorite protein to serve with this pesto pasta salad is grilled chicken. Since this is a room temperature or cold salad, you can use any leftover grilled chicken or even rotisserie chicken. Or you could grill a pound of thin chicken breasts and use it for this pasta salad and my southwestern Cobb salad recipe. For a vegan protein, you could add garbanzo beans or white navy beans.
Related
Looking for other recipes like this? Try these:
Pesto Orzo Pasta Salad
Ingredients
- 8 ounces orzo pasta
- ⅓ - ⅔ cup basil pesto* homemade or store bought
- 1 ½ cups grape tomatoes halved or quartered
- 8 ounces mozzarella pearls
- fresh basil optional
- parmesan cheese, finely grated optional
- salt optional
Instructions
- Cook the orzo according to the package instructions, usually between 7 and 11 minutes. Start checking the pasta at the lower end of the cooking range and cook until al dente.
- While the orzo cooks, chop the tomatoes and prepare the mozzarella cheese and basil pesto.
- Strain the pasta and briefly rinse with cool water to stop the cooking process. Drain well, then transfer the orzo to a large bowl. Toss it with a small amount of pesto to keep the pasta from sticking and let it cool to room temperature.
- Once the pasta has cooled, add the remaining pesto, tomatoes and mozzarella cheese. Stir until everything is evenly coated.
- Taste and add salt if needed. Some store bought pesto is already quite salty, so you may not need additional salt. If adding salt, start with ⅛ teaspoon, mix well and taste again before adding more. Keep in mind that parmesan cheese will also add saltiness. Garnish with sliced basil if desired. Serve immediately or refrigerate until ready to serve.
- If you're making the pasta salad the day before, the orzo will absorb some of the pesto as it chills. Before serving, toss with an additional 1 to 2 tablespoons of pesto if needed.
Notes
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