Easy Pesto Orzo Salad

I used to think orzo was just rice until I embarrassed myself at a dinner party years ago. My friend had to gently explain that the “rice” in her pasta salad was actually tiny pieces of pasta. Talk about a learning moment!

Now orzo is one of my go-to ingredients for quick meals, and this pesto version has become a regular in my kitchen. It’s as simple as boiling water and stirring in a few fresh ingredients. Even on those days when cooking feels like too much work, this salad comes together without any fuss.

What Kind of Orzo Should I Use?

Regular white orzo pasta is the most common choice for this salad, but you’ve got several options to switch things up. Whole wheat orzo adds a nutty flavor and extra fiber, while gluten-free orzo (usually made from corn or rice) works great if you’re avoiding wheat. When shopping, you might notice both traditional Italian brands and domestic versions – either will work well in this recipe. Just be sure to check the cooking time on the package since it can vary between brands, and remember that you’ll want to cook it just until al dente to keep the salad from becoming mushy.

Options for Substitutions

This fresh pasta salad is super adaptable! Here are some easy swaps you can try:

• Orzo pasta: Can’t find orzo? Small pasta shapes like Israeli couscous, ditalini, or even small shells work great here. Just cook according to package instructions.
• Nut-Free Pesto: Regular basil pesto works perfectly fine. You can also use sun-dried tomato pesto or olive tapenade for a different flavor profile.
• Cherry tomatoes: Any small tomato variety will do. In winter months, you can swap for sun-dried tomatoes (use about 1/2 cup, chopped).
• Chickpeas: Feel free to use white beans, or for a protein boost, try diced chicken or mozzarella balls. You can also skip them altogether.
• Vegan feta: Regular feta cheese works great, or try crumbled goat cheese. For dairy-free options, diced avocado adds nice creaminess.
• Pine nuts: These can be pricey – try walnuts, almonds, or sunflower seeds instead. Just make sure to toast them first for better flavor.
• Arugula: Baby spinach, mixed greens, or chopped kale are good alternatives. If using kale, massage it first with a bit of olive oil to soften it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pesto orzo salad is overcooking the pasta – orzo should be cooked just until al dente (about 7-8 minutes) since it will continue to absorb the dressing as it sits, and overcooked orzo can become mushy and lose its pleasant texture. Another common error is adding the arugula too early – wait until just before serving to mix in the fresh greens, otherwise they’ll wilt and lose their crisp texture. To make your salad even better, try rinsing the cooked orzo under cold water immediately after cooking to stop the cooking process and prevent it from clumping together. For the best flavor development, let the salad rest at room temperature for 15-20 minutes before serving, which allows the pasta to absorb the pesto and vinegar while keeping the vegetables fresh and crisp.

What to Serve With Pesto Orzo Salad?

This fresh and filling pasta salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. For a protein boost, try serving it alongside grilled chicken, seared shrimp, or even some Italian-style meatballs. If you’re keeping things vegetarian, a side of grilled vegetables like zucchini, bell peppers, and eggplant would be perfect – just brush them with olive oil and add a sprinkle of salt before cooking. For a light summer dinner, pair this salad with some crusty bread and a glass of crisp white wine, and you’re all set!

Storage Instructions

Keep Fresh: This pesto orzo salad stays good in an airtight container in the fridge for up to 4 days. The flavors actually get better as they mingle together! Just give it a quick stir before serving since the pesto might settle at the bottom.

Make Ahead: Want to prep this in advance? Cook the orzo and prep the ingredients up to 2 days ahead. Store them separately in the fridge, then toss everything together when you’re ready to serve. If you’re adding arugula or spinach, it’s best to mix those in just before serving to keep them fresh and crisp.

Refresh: If your salad seems a bit dry after being in the fridge, just drizzle a little extra olive oil or lemon juice and give it a good toss. This will help bring back its original texture and brightness. You might also want to taste and adjust the seasonings since cold foods often need a bit more salt.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 30-40 g
• Fat: 40-50 g
• Carbohydrates: 120-130 g

Ingredients

• 8 ounces uncooked orzo pasta
• 1 tablespoon kosher salt (and more if needed)
• 1/2 cup nut-free pesto (or homemade/store-bought arugula pesto)
• 3 tablespoons red wine vinegar (or substitute with lemon juice)
• 10 ounces cherry or grape tomatoes
• 1 can chickpeas (15.5 ounces, drained and rinsed)
• 1/2 cup chopped fresh basil
• 1/2 cup vegan feta cheese (optional)
• 1/4 cup toasted pine nuts
• 2 ounces fresh arugula (or baby spinach)

Step 1: Cook the Orzo

Begin by bringing a large pot of water to a boil.

Add 1 tablespoon of salt to the boiling water, then add the orzo.

Cook the orzo until it’s al dente according to the package instructions.

Drain the cooked orzo and rinse it under cold water until it reaches room temperature.

This will stop the cooking process and prevent the orzo from becoming mushy.

Step 2: Prepare the Dressing

In the base of a large bowl, whisk together the pesto and vinegar until you achieve a smooth consistency.

This dressing will add a flavorful coating to your salad.

Step 3: Combine the Salad Ingredients

Add the cooled orzo, tomatoes, and chickpeas to the bowl with the dressing.

Mix everything until it is evenly coated with the dressing.

Then, add the basil, optional feta cheese, pine nuts, and arugula to the bowl.

Gently fold these ingredients into the salad, taking care not to mash the softer elements.

Taste and season with additional salt if needed.

Step 4: Serve and Store

Serve the orzo salad immediately, or, for a refreshing cold salad, chill it in the fridge for 15 minutes before serving.

If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days, ensuring this delicious salad is on hand for your next meal.