There are so many reasons I love this Orzo Pesto Salad. First, it has pasta in it. Enough said, right? Second, it has fresh veggies and I just love those. You can use any veggies you can get your hands on, or follow my lead.
Orzo Pesto salad is a delicious and light dish. It's packed with fresh vegetables and orzo in every bite. This recipe is easy to follow and makes a flavorful and refreshing pasta salad that everyone will love.
This recipe uses vegetables whose peak season is summer making this dish perfect for those warmer months. In-season vegetables are typically higher in vitamins and nutrients than out-of-season vegetables.
I used cherry tomatoes, spring peas, cucumbers, and bell peppers. The best thing about this orzo pesto salad, besides being easy to make, is that it lets the pasta and veggies shine. The only additions are olive oil, fresh red wine vinegar, mozzarella, pesto, and fresh herbs. That is it!
If you like salads, let me share a few more that I love!! How about this Green Goddess Pasta Salad? It is light, healthy, and so delicious! I also love this Fruit and Microgreen Salad. It comes together quickly and is really tasty! Another pasta recipe that is really yummy and similar to this one is my Couscous Salad with Roasted Veggies.
Looking for other salad ideas? I have plenty more, check them out here!
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What Is Orzo Pasta?
Orzo is a rice-shaped pasta that for some reason I just love!! Orzo actually means "barley" in Italian and is named so because it looks a lot like the unhulled barley grain.
Because of its size, orzo pasta cooks quickly, making it ideal for busy nights or any time you want to put together a quick dish.
Orzo pasta is the perfect grain for this Orzo Pesto Salad because it mingles wonderfully with the vegetables so every bite is full of flavor.
Why Does This Recipe Work?
Orzo Pesto Salad is an easy and delicious meal to make any night of the week. It comes together quickly and is full of healthy ingredients.
It's versatile. This salad is loaded with enough flavor to make it the main dish. With a smaller serving, you can also use it as a side dish that will go well with a grilled or baked protein such as chicken or salmon.
It's loaded with fresh seasonal veggies. Orzo pesto salad is such a tasty way to get a good serving of vitamins and nutrients.
Ingredients
- Orzo Pasta- These small pieces mix well with all the ingredients making each bite of this pasta salad the best bite because each bite is filled with all the great-tasting ingredients.
- Olive Oil- A light-tasting and healthy option that won't overpower the flavor of the food
- Basil Pesto- Packed with basil leaves, garlic, pine nuts, and parmesan cheese flavors. You can use store-bought pesto or even make your own
- Tomatoes- Cherry tomatoes add bright color and fresh juicy flavor
- Spring Peas- They are delicate and slightly sweet making them a perfect complement to just about any pasta salad
- Cucumbers- These add fresh taste and a bit of crunch
- Bell Peppers-This mild-flavored veggie adds color and texture. The more red the pepper is, the sweeter the taste will be
- Fresh Mozzarella- A bite of creamy fresh cheese. Fresh mozzarella is softer than a block and can often be found near the deli/charcuterie section at the grocery store
- Red Wine Vinegar-This tangy addition adds a balancing acidity to the meal and instantly brightens the flavors
- Fresh Herbs- A delicious addition to your pasta salad. Fresh herbs work best, but if you only have access to dried herbs, those will work too
How to Make Orzo Pesto Salad
Cook the Orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package directions for al dente, about 8-10 minutes.
Be careful not to overcook the orzo, or else it will become mushy. Al dente pasta will be mostly soft, but with just a slight bit of resistance when you bite into it. A properly cooked orzo should hold its shape easily.
Drain the orzo and rinse it with cold water immediately. Cold water stops the cooking process to ensure it doesn't become gummy.
Prepare the vegetables: Wash the fresh herbs and veggies. Chop the vegetables into small, bite-sized pieces, then finely chop the herbs.
In a large bowl, gently fold the orzo with the pesto until well coated. Use a rubber spatula to scrape around the bowl and into the center.
Drizzle the mixture with olive oil, and red wine vinegar, and then add the veggies. Sprinkle in the fresh mozzarella and fresh herbs.
Cover the bowl with plastic wrap and place it in the refrigerator to allow the flavors to absorb for a couple of hours. You can eat it immediately, but there will be a more developed flavor if you are able to let the orzo pesto salad marinate.
Substitutions
If you don't have orzo on hand, you can use just about any shape of pasta. However, smaller ones similar in size to orzo will work best.
If you are unable to find pesto, feel free to use this recipe for Basil Pesto to make it from scratch.
If you don't have the exact amounts of fresh veggies, don't worry! Simply add a little more of what you do have on hand to compensate for any missing ingredients.
Tips
- Don't overcook the pasta. Overcooked orzo pasta can get gummy and mushy, which would give an unpleasant taste and leave small broken pieces in your pasta salad.
- Make this recipe ahead of time. Plan ahead to allow the flavors to marry for the maximum flavor potential. Let your orzo pesto salad rest for at least 1 hour before serving for best results.
- Store in a covered bowl or airtight container for up to 3 days for best freshness. It will last an extra couple of days if you don't use fresh mozzarella. You can swap it for feta or simply omit the mozzarella until you're ready to serve.
- Get creative with your vegetables. Any seasonal veggies will work because this orzo pesto salad is so versatile.
Orzo Pesto Salad
Ingredients
- 1 pound orzo pasta
- 8 cups boiling water
- 2 teaspoons salt plus more to adjust seasoning after cooking.
- 1- 1 ½ cups pesto
- 3 cups chopped veggies of choice
- ¾ cup chopped fresh herbs- I used basil and parsely you can also use thyme and oregano
- 1 cup chopped fresh mozzarella or pearls
- ½ cup olive oil
- 2-4 tablespoons red wine vinegar
Instructions
- Chop all your vegetables and herbs, then set them aside.
- Bring your water to a boil and add the 2 teaspoons of salt. Next, add the orzo and stir. You will want to cook this al dente.
- Drain and rinse really well with cold water. Make sure all the water is drained off, then add it to a bowl for mixing.
- To the orzo, add the remaining ingredients. Mix this well and taste. Adjust the seasoning with more salt, pepper, or herbs according to personal taste.
Notes
- Don't overcook the pasta. Overcooked orzo pasta can get gummy and mushy, which would give an unpleasant taste and leave small broken pieces in your pasta salad.
- Make this recipe ahead of time. Plan ahead to allow the flavors to marry for the maximum flavor potential. Let your orzo pesto salad rest for at least 1 hour before serving for best results.
- Store in a covered bowl or airtight container for up to 3 days for best freshness. It will last an extra couple of days if you don't use fresh mozzarella. You can swap it for feta or simply omit the mozzarella until you're ready to serve.
- Get creative with your vegetables. Any seasonal veggies will work because this orzo pesto salad is so versatile.
Did you make this recipe? Let me know!