There’s something about a bowl of pasta that just feels right on a warm evening. Easy Orzo Salad with Pesto is exactly what I reach for when I want something fresh, simple, and full of flavorno fuss, just good food that brings everyone to the table.
I made this for a backyard gathering in 2018, and I still remember my neighbor asking if there was basil from my garden in it. There wasbright, fragrant, and folded in at the last moment so it stayed vibrant. After decades of cooking for my family, I’ve learned that the best dishes don’t need much; they just need care.
PrintEasy Orzo Salad with Pesto Recipe You Must Try
This Easy Orzo Salad with Pesto combines tender orzo pasta with fresh pesto, mozzarella pearls, and juicy tomatoes for a vibrant and tasty dish. It’s perfect for quick dinners or summer gatherings and ready in minutes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: American, Italian
Ingredients
- 1 16oz package orzo + salt for boiling the pasta
- 3/4 cup fresh arugula and basil pesto (See Note 1) recipe here or store bought pesto is fine too!
- 12 oz fresh mozzarella pearls halved or mini mozzarella balls
- 1 pint cherry tomatoes halved
- balsamic glaze for drizzling (optional) See Note 2
Instructions
- Heat a large pot of salted water to boiling and cook the orzo until it is al dente as the package instructs.
- Drain the orzo and rinse it with cold water to cool it down to at least room temperature.
- Place the cooled orzo into a large bowl and stir in the pesto until the pasta is evenly coated.
- Carefully fold in the halved mozzarella pearls and cherry tomatoes.
- Just before serving, drizzle balsamic glaze over the salad if desired.
Notes
- Note 1: My 10 minute Basil Arugula Pesto Recipe Note 2: Balsamic glaze is a thickened balsamic vinegar and be found at most large chain grocery stores in the vinegar or oil or salad dressing section
Nutrition
- Calories: 385 kcal
- Sugar: 5.6g
- Sodium: 116mg
- Fat: 8.2g
- Saturated Fat: 4g
- Carbohydrates: 59g
- Fiber: 3.4g
- Protein: 16.6g
- Cholesterol: 27mg
Why You’ll Love This Salad
This Easy Orzo Salad with Pesto comes together in about 20 minutes, and it’s the kind of recipe that feels fancy but couldn’t be simpler. The combination of tender pasta, creamy mozzarella, and bright tomatoes makes every bite feel like a celebrationperfect for potlucks, picnics, or a light supper on the porch.
What I love most is how forgiving it is. You can make it ahead, serve it cold or at room temperature, and it still tastes just as vibrant hours later. It’s become one of those recipes I keep in my back pocket when I need something reliable and beautiful without spending the afternoon in the kitchen.
The Key Ingredients
The beauty of this salad lies in its simplicityjust a handful of fresh, flavorful ingredients that shine without competing for attention.
- Orzo: This rice-shaped pasta cooks quickly and holds onto the pesto beautifully. Al dente is keyit keeps the texture light and satisfying.
- Fresh arugula and basil pesto: Whether you make it from scratch or use a quality store-bought version, pesto is the heart of this dish. Its herbaceous richness coats every piece of orzo.
- Fresh mozzarella pearls: Creamy, mild, and perfectly bite-sized. Halving them helps them nestle into the pasta.
- Cherry tomatoes: Their sweetness and acidity balance the richness of the cheese and pesto.
- Balsamic glaze: Optional, but a drizzle adds a touch of sweetness and visual elegance that makes this salad feel special.
How to Make It Step-by-Step
Start by boiling your orzo in well-salted water until it’s just al denteusually around 8 to 10 minutes depending on the brand. Drain it well, then rinse under cold water to stop the cooking and cool it down quickly. This step is important; you don’t want warm pasta melting your mozzarella.
Once the orzo is cool, toss it in a large bowl with the pesto until every piece is nicely coated. Fold in the halved mozzarella pearls and cherry tomatoes gently, so everything stays intact and pretty. When you’re ready to serve, finish with a drizzle of balsamic glaze if you like that extra touch of tangy sweetness.
| Step | What To Do | Time |
|---|---|---|
| 1 | Boil orzo in salted water until al dente | 8–10 min |
| 2 | Drain, rinse in cold water, and cool completely | 5 min |
| 3 | Toss orzo with pesto in a large bowl | 2 min |
| 4 | Fold in mozzarella pearls and cherry tomatoes | 2 min |
| 5 | Drizzle with balsamic glaze before serving | 1 min |
Smart Swaps and Tweaks
One of the joys of this recipe is how easily it adapts to what you have on hand or what your family loves. If you don’t have mozzarella pearls, cubed fresh mozzarella or even small bocconcini work beautifully. Swap cherry tomatoes for grape tomatoes, or use sun-dried tomatoes for a deeper, more intense flavor.
You can also stretch this salad by adding grilled chicken, chickpeas, or white beans to make it a full meal. For a nut-free version, choose a pesto made without pine nuts or walnutsmany store-bought varieties offer this option now.
| Original Ingredient | Easy Swap |
|---|---|
| Fresh mozzarella pearls | Cubed mozzarella, bocconcini, or feta |
| Cherry tomatoes | Grape tomatoes or sun-dried tomatoes |
| Basil pesto | Arugula pesto, spinach pesto, or sun-dried tomato pesto |
| Balsamic glaze | Balsamic vinegar or a squeeze of lemon |
Serving and Storage Tips
Serve this salad chilled or at room temperatureit’s delicious either way. I like to let it sit for about 10 minutes after tossing so the flavors can mingle. It’s perfect alongside grilled meats, as part of a picnic spread, or even on its own for a light lunch.
Leftovers keep well in the refrigerator for up to three days in an airtight container. The flavors deepen as it sits, though the basil may darken slightlythat’s normal and doesn’t affect the taste. If the salad seems a bit dry after chilling, stir in a spoonful of extra pesto or a drizzle of olive oil before serving.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Store in airtight container; stir before serving |
| Room Temperature | 2 hours max | Great for picnics or potlucks |
| Freezer | Not recommended | Fresh mozzarella and tomatoes don’t freeze well |
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FAQs ( Easy Orzo Salad with Pesto )
Can I make this salad ahead of time?
Yes, this dish actually tastes better after sitting for a few hours as the flavors meld together. Store it covered in the refrigerator for up to 3 days. You may need to add a splash of olive oil before serving since pasta absorbs liquid over time.
What vegetables work best in this recipe?
Cherry tomatoes, bell peppers, red onions, and fresh mozzarella are classic choices. Roasted vegetables like zucchini, asparagus, or sun-dried tomatoes add great depth. Choose colorful, firm vegetables that won’t get mushy when mixed with the pasta.
Can I use store-bought pesto instead of homemade?
Absolutely! Store-bought pesto works perfectly and saves time. Look for brands with quality ingredients like fresh basil and real Parmesan. You might want to thin it with a little olive oil or pasta water for better coating.
How do I prevent the orzo from getting mushy?
Cook the orzo just until al dente, about 1-2 minutes less than package directions. Rinse immediately with cold water to stop the cooking process. This keeps the pasta firm and prevents it from absorbing too much dressing.
Is this dish suitable for meal prep?
Yes, this meal is excellent for meal prep! Portion it into containers for easy grab-and-go lunches. It stays fresh for 4-5 days refrigerated and tastes great cold. Add delicate ingredients like fresh herbs just before eating for best results.
A Salad That Feels Like Summer
This Easy Orzo Salad with Pesto comes together in just 20 minutes, and the result is pure sunshine on a plate. The tender pasta, creamy mozzarella, and bright tomatoes create a dish that’s both comforting and elegantsomething I’ve served at countless gatherings where the bowl empties before anything else.
A little trick I learned over the years: toss in a handful of toasted pine nuts or a squeeze of lemon juice right before serving to wake up the flavors. If you’re making this ahead, keep the balsamic glaze separate until the last minute so it drizzles beautifully. It also travels wonderfully to potlucksjust pack it in a container with a tight lid and give it a gentle stir when you arrive.
I’d love to hear how this turns out in your kitchen. Do you have a pasta salad that always shows up at your family gatherings? Share a photo or tag a friend who needs an easy, beautiful recipe for their next get-together. This one’s worth keeping closeit’s become one of those recipes that quietly becomes a favorite.
