Orzo Pasta Salad With Pesto
If you love easy meals with big Mediterranean flavors, this orzo pasta salad with pesto is about to become your new favorite. It’s packed with juicy cherry tomatoes, creamy mozzarella, briny olives, and crunchy pine nuts, all tossed in a bright, herby pesto dressing.
I have a soft spot for orzo. It’s pasta, but it somehow feels like rice—tiny, chewy, and perfect for soaking up all the flavors around it. I first fell in love with orzo in Italy, where is called risoni and often pops up in brothy soups or simple pasta dishes.
But one summer, during a trip to the Amalfi Coast, I had an orzo salad that completely changed the way I saw it. It was fresh, lemony, and tossed with the most vibrant basil pesto. From that moment, I knew I had to make my own version at home.
This orzo pasta salad with pesto is one of those dishes I make on repeat. It’s easy, comes together in no time, and tastes like pure summer—bright, herby, and just the right amount of creamy from the pesto.
Plus, it keeps well in the fridge, making it perfect for meal prep, potlucks, or lazy lunches when you don’t feel like cooking.
What You’ll Need
Here are the essential ingredients for a delicious orzo pasta salad with pesto. Feel free to tweak them to your taste and toss in your favorite extras!
- Orzo (risoni) – Small, rice-shaped pasta that’s perfect for salads.
- Basil pesto – The star of this dish, made with fresh basil, garlic, olive oil, and cheese.
- Cherry tomatoes – Sweet and juicy, adding a burst of freshness.
- Fresh mozzarella – Soft and creamy, it balances out the tangy pesto and veggies.
- Pine nuts – Toasted for a nutty crunch and richness.
- Red onion – Thinly sliced for a sharp, but mellowed flavor when soaked.
- Olives – Briny and bold, they add a Mediterranean touch.
- Lemon – Both zest and juice bring bright, citrusy flavor.
- Extra virgin olive oil – Adds richness and helps bind everything together.
- Salt and pepper – To taste.
- Fresh basil – For garnish, giving a final pop of fresh flavor.
How To Make Orzo Pasta Salad With Pesto
First things first—cook the orzo in salted boiling water until it’s al dente. Orzo cooks fast, so keep an eye on it (I’ve overcooked it more times than I care to admit, and mushy orzo is not what we want here).
Once it’s done, drain it and rinse it under cold water to stop the cooking and keep it nice and firm.
Now, grab a big bowl and toss the orzo with the pesto, olive oil, and lemon juice. The smell of fresh basil hitting warm pasta is just magic.
So fragrant and summery! Give it a good mix so everything gets evenly coated.
Next, in go the cherry tomatoes, red onion, olives, mozzarella, and toasted pine nuts. If you’ve never toasted pine nuts before, just toss them in a dry pan over medium heat for a couple of minutes.
They burn fast, so don’t walk away (I say this from experience). Once they’re golden and nutty, they add the best little crunch to the salad.
Finish everything off with lemon zest, and a little salt and pepper. Toss it all together, and that’s it! The flavors will get even better as they sit, so let it rest for 10-15 minutes before serving (if you can wait that long).
Serving Ideas
I love this orzo pasta salad with pesto as it is, but if you want to make it a meal, you can toss in some grilled chicken or shrimp.
It also pairs beautifully with a glass of crisp white wine—just saying!
Storing Leftovers
This orzo salad keeps well in the fridge for up to 3 days. Just give it a good stir before serving, and if it seems a little dry, add a drizzle of olive oil to freshen it up.
More Summery Dishes
If you loved this orzo pasta salad, here are a few more summery recipes to add to your list. They’re fresh, vibrant, and perfect for warm-weather meals!
- Pasta alla Norma – A classic Sicilian pasta with fried eggplant, rich tomato sauce, and ricotta salata.
- Insalata di Farro – A hearty yet refreshing grain salad with farro, cherry tomatoes, and a light lemon dressing.
- Pesto Rice Salad with Tuna – A flavorful and easy summer dish with tender rice, basil pesto, tuna, and cherry tomatoes.
- Insalata Pantesca – A vibrant potato and tomato salad from Pantelleria, loaded with olives, capers, and red onions.
Whether you’re planning a picnic, a beach day, or a simple backyard lunch, these dishes bring all the bright, sunny flavors of an Italian summer to your table!
Print The Recipe
Orzo Pasta Salad With Pesto
Ingredients
- 1 ½ cups orzo pasta
- ⅔ cup basil pesto (homemade or store-bought)
- 1 ½ cup cherry tomatoes (halved)
- 1 cup bocconcini (or fresh mozzarella cut into small cubes)
- ¼ cup pine nuts (toasted)
- ½ small red onion (thinly sliced)
- ¼ cup olives (pitted and sliced, any kind you prefer)
- 1 lemon (zest and juice)
- 2 Tablespoons extra virgin olive oil
- Salt and pepper (to taste)
- A handful of fresh basil leaves (for garnish)
Instructions
- Bring a pot of salted water to a boil and cook the orzo until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking and keep it firm.
- In a large mixing bowl, toss the orzo with pesto, olive oil, and lemon juice until evenly coated.
- Add the cherry tomatoes, mozzarella, red onion, olives, and pine nuts. Gently mix everything together.
- Season with salt, pepper, and lemon zest. Let the salad sit for 10-15 minutes so the flavors can meld.
- Garnish with fresh basil and serve.
Tips & Notes
- Soaking the red onion in cold water for 10 minutes mellows its sharp bite.
- Rinse the orzo under cold water after cooking to keep it firm and prevent clumping.
- If using store-bought pesto, choose one with high-quality olive oil and real cheese for the best flavor.
- Swap bocconcini for feta or burrata for a different twist.
- Let the salad rest before serving so the flavors blend beautifully.
- If it seems dry after chilling, revive it with a drizzle of olive oil and a squeeze of lemon.
