Orzo Pasta Salad With Pesto
This orzo pasta salad with pesto is fresh, vibrant, and packed with Mediterranean flavors. The combination of basil pesto, juicy cherry tomatoes, creamy mozzarella, and briny olives creates a deliciously balanced dish that's perfect for a light lunch, a side for grilled meats, or a make-ahead meal.
4 servings
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.
Nutrition
Calories: 450kcal