This Orzo Pesto Pasta Salad is full of light, refreshing, and vibrant flavors for summer. We add pine nuts, arugula, bocconcini, lemon, and colorful veggies for a nutrient-packed main meal or side dish.
Whether you call it orzo pesto pasta or pesto orzo salad, this recipe is perfect for BBQs, picnics, and summer lunches with friends. It's quick to make, has minimal prep, and works great for meal prep.
Fresh herbs like basil, parsley, and dill are my go-to flavoring agents once the weather is warmer and my herb garden is blooming. One of my favorite ways to enjoy herbs, basil specifically, is in basil pesto!
I like homemade pesto on my flatbread, in grilled sandwiches, and of course, in salads. Store-bought pesto works fine too! I started making this orzo pesto salad lately, and I can already tell it'll be on repeat all summer long. It's so perfect to bring to BBQs, picnics, and summer lunches with friends.
For fans of my chicken pesto pasta salad recipe, I know you'll love this one too!
Why This Recipe Is Dietitian Approved
- Fresh and light. We're going with all the refreshing flavors like pesto, lemon, and tomatoes for a salad that shines in the warmer weather.
- Vibrant veggies. There are 4 colorful vegetables in this salad, making it effortless to "eat the rainbow"! Not only do these vegetables provide a variety of flavor, they each provide a variety of nutrients.
- Minimal prep. This orzo pesto salad is easy to prepare. The dressing only contains 2 ingredients! Follow the step-by-step instructions for an easy and fulfilling meal!
Ingredients
Orzo. This is a small, rice-shaped pasta that acts as the base for this pasta salad recipe. They even offer it as a gluten-free variety if that's what you prefer.
Cucumber. English cucumbers work great. Persian cucumbers will also work, as long as they are seedless.
Cherry tomatoes. I find cherry tomatoes easy to add to salads, as all you have to do is halve them. However, any variety of tomatoes, such as hothouse or vine-ripened, can also be used.
Arugula. For a peppery and slightly spicy taste, arugula is a great option to elevate the flavors of this salad with minimal effort.
Red onion. I love the subtle spice red onion brings to this salad.
Bocconcini. These are small mozzarella balls that add a creamy, authentic Italian flair. Mini bocconcini works great for small bite-sized pieces.
White beans. This is an optional add-in for more protein and fiber. White beans have a lovely neutral taste and creamy texture, so they blend in seamlessly in this salad.
Pine nuts. Optional, but recommended for a great crunch to this salad
Pesto. Any green pesto of choice will work. My personal favorite is this one.
Lemon juice. Use fresh lemon juice for the best taste.
Olive oil. A drizzle of olive oil helps bring all the flavors together and gives the salad a silky, light texture.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
In a large bowl, add cooked orzo and arugula.
Top with cucumber, cherry tomatoes, red onion, pine nuts and mini bocconcini (and white navy beans if using). Add green pesto and lemon juice and toss to combine.
Substitutions and Variations
To make gluten-free: Make it gluten free pasta by using a gluten-free orzo.
To make dairy-free/vegan: Skip the bocconcini cheese and substitute with a vegan Parmesan option. Most pestos also contain Parmesan, so look for a vegan pesto.
To make nut-free: Most pestos do contain pine nuts, making this recipe not suitable for those with nut allergies. If you would like to make this salad nut-free you can use a nut-free pesto and skip the added pine nuts.
Equipment
Storage
This orzo pesto salad can be stored in the fridge for up to 3 days in an airtight container.
If you are looking to prepare this salad for a longer period of time, I recommend prepping the salad and adding the arugula when you are ready to serve. This ensures the arugula does not wilt. The salad without the arugula will stay fresh for up to 5 days.
Top Tips for Success
If you aren't a fan of red onion or find the flavor overpowering, you can soak the diced red onions in water for about 5 minutes prior to adding to the salad. This mellows out the flavor to be more mild.
Frequently Asked Questions
Yes! Chickpeas, quinoa, or any small pasta of choice will work.
Feta or freshly shaved Parmesan will both work great! As bocconcini is just smaller balls of mozzarella, you can also dice a larger piece of fresh mozzarella.
More Pasta Salad Recipes
- Kale Caesar Pasta Salad
- Healthy Chicken Pesto Pasta Salad
- Creamy Ranch Protein Pasta Salad
- Mason Jar Peanut Noodle Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this orzo pesto salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Pesto Orzo Pasta Salad
Ingredients
- 2 cups cooked orzo about 1 cup cup of dry orzo
- 2 cups arugula
- 1 cup cucumbers diced (about 1 english cucumber)
- 1 cup cherry tomatoes halved
- ¾ cup red onion diced (about ½ large red onion)
- ½ cup pine nuts
- 1 cup mini bocconcini
- ½ cup green pesto
- Juice of 1 lemon
Optional for added fiber:
- 1 cup white navy beans rinsed and drained
Instructions
- In a large bowl, add cooked orzo and arugula.
- Top with cucumber, cherry tomatoes, red onion, pine nuts and mini bocconcini (and white navy beans if using). Add green pesto and lemon juice and toss to combine.
Anetta says
I thought this was a great way to get some veggies in. I made it at the same time as the butternut squash, sausage, kale, and orzo dinner because it had many overlapping ingredients so I didn't have any waste
Anetta says
Such a yummy salad that is great for lunches since I don't need to heat it up!
Karyn says
So quick and delish! Definitely will have this one on repeat!
Lindsay RH says
We made this for our lunches for the week and it's been so refreshing. We love a salad that has multiple components. Even a big hit with our 3 year old. So tasty!
Gabrielle Cristi says
This was such a great salad for meal prep! I added some sundried tomatoes and tuna (for protein) and it made the best work lunches!!