Pesto Orzo Salad blends the fresh flavors of a summer caprese with tiny orzo pasta in an easy, versatile pasta salad. In about 20 minutes, tender orzo mixes with juicy tomatoes, fresh mozzarella, fragrant basil pesto, peppery arugula and hearty chickpeas to create a bright, herby dish that works for cookouts, picnics, potlucks, lunches or quick weeknight dinners.
Full of fresh summer flavor, this pesto orzo pasta salad takes the classic Italian trio of basil, tomato and mozzarella and stretches it into a substantial, satisfying salad. It uses just a handful of ingredients and comes together quickly, making it a reliable, crowd-pleasing recipe.
Using basil pesto as the dressing amplifies the herbaceous basil notes and provides all the seasoning you need. Pesto’s garlic, pine nuts, parmesan and extra-virgin olive oil create a savory, aromatic dressing that pairs perfectly with sweet cherry tomatoes and creamy mozzarella.
This orzo with pesto recipe can be served warm or chilled, so it bridges the gap between a pasta dish and a pasta salad. Although it feels very summer-forward, you can enjoy it year-round by relying on consistently sweet grape, cherry or pear tomatoes.
I return to this recipe often because it is quick to make, stores well, and is popular with guests. It can be prepped ahead, served warm or cold, and adapts easily to added proteins or mix-ins.
Ingredients for Pesto Orzo Salad
You only need a handful of simple ingredients to make this summery orzo pesto pasta salad.
- Orzo: A small rice-shaped pasta that cooks quickly and expands when cooked. Use orzo or another small short pasta.
- Basil pesto: The sauce is basil, garlic, pine nuts, parmesan and olive oil. Use store-bought or homemade pesto.
- Fresh mozzarella: Pull into bite-sized pieces or use mini mozzarella pearls for convenience.
- Tomatoes: Grape, cherry or pear tomatoes work well—halve or quarter them depending on size.
- Chickpeas: Canned chickpeas add protein and texture; rinse and drain before using.
- Baby arugula: Adds a peppery note and fresh green color; baby spinach is an acceptable substitute.
- Extra virgin olive oil, salt and pepper: To finish and adjust seasoning.
How to Make Pesto Orzo Salad, Step-by-Step
This salad comes together quickly. Follow these steps:
- Prep and gather your ingredients. If you don’t have pesto, make or buy some. Bring a large pot of water to a boil. Place the mozzarella, tomatoes, chickpeas and arugula in a large mixing bowl.
- When the water boils, add a generous pinch of salt and the orzo. Cook the orzo until al dente, following package timing.
- Drain the orzo and rinse briefly under cold water to stop the cooking and remove excess starch. Add the cooled orzo to the bowl with the veggies, beans and cheese.
- Pour in the pesto and the extra virgin olive oil. Gently toss until everything is well-coated and evenly combined. Season to taste with salt and black pepper.
- Serve warm immediately, or refrigerate for at least 1 hour to serve chilled. Add the arugula just before serving if you are making the salad ahead.
Pro tip: Make the salad up to two days ahead, but add the arugula and adjust seasonings just before serving. Keep extra pesto or olive oil on hand to refresh the salad if it looks dry after chilling.
More Delicious Summer Recipes
- Tortellini Antipasto Salad
- Cucumber Tomato Salad
- No Mayo Potato Salad
- Italian Fried Peppers
- Bowtie Pasta Salad
- Sicilian Pesto (Trapanese)
- Confit Cherry Tomatoes and Garlic
- Roasted Tomatoes Oreganata
- Fresh Tomato Vodka Sauce
- Stuffed Italian Eggplant
Substitutions and Variations
- Add olives or capers: Chopped kalamata, black or oil-cured olives and capers introduce a pleasant briny contrast.
- Sun-dried tomatoes: Fold in chopped sun-dried tomatoes for deeper tomato flavor and color.
- Extra protein: Stir in shredded rotisserie chicken, grilled shrimp, diced turkey or salami to make the salad more of an entrée.
- Different pesto or dressing: Try sun-dried tomato pesto, roasted red pepper pesto, mint-pistachio pesto, or a simple Italian vinaigrette. A squeeze of fresh lemon brightens the pesto.
- Other mix-ins: Artichoke hearts, sweet bell peppers, red onion, roasted garlic and toasted pine nuts are all excellent additions.
Frequently Asked Questions
The most important tip is to avoid overcooking the pasta. Cook pasta to al dente so it stays firm and holds up when mixed with other ingredients. Rinsing the pasta briefly under cold water for chilled salads removes excess starch and stops cooking. Also, keep extra dressing handy to refresh the salad if it absorbs too much sauce after sitting.
Yes. For chilled or room-temperature pasta salads, rinse cooked orzo under cold water to remove surface starch, cool the pasta quickly, and prevent clumping. This helps the salad stay light and prevents a gummy texture.
Pasta absorbs sauce as it rests, which can make the salad look dry. Keep extra pesto or olive oil on hand and add a little before serving if needed. Some people toss pasta with a little oil right after draining, but I prefer to add extra dressing later so the salad remains flavorful.
Top Tips for Pesto Orzo Salad Caprese
- Batch size: This recipe yields a large bowl—about 13 to 14 cups—enough for a gathering. Orzo expands a lot when cooked. Halve the ingredients for a smaller portion.
- Cook the pasta properly: Aim for al dente to avoid a soggy salad.
- Serving: Serve warm or chill for at least an hour for a classic cold pasta salad.
- Make ahead: The salad keeps well for up to two days refrigerated; add arugula before serving and refresh seasoning if needed.
- Storage: Store leftovers in an airtight container for up to 3 days. Enjoy cold, at room temperature or gently warmed. Freezing is not recommended.
If you try this Pesto Orzo Salad, feel free to leave feedback in the comments—it’s always helpful to know how it turned out for you.
Quick and Easy Pesto Orzo Salad Caprese — Recipe Summary
Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 12
Ingredients
- 1½ pounds grape, cherry or pear tomatoes, halved or quartered
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 pound fresh mozzarella, torn or diced
- Large handful baby arugula (about 2–3 ounces)
- 1 pound orzo pasta, plus salt for the pasta water
- 1 cup pesto, at room temperature
- 2 Tbsp extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. While it heats, combine tomatoes, chickpeas, mozzarella and arugula in a large bowl.
- Add the orzo to boiling water and cook until al dente. Drain and rinse briefly under cold water to stop cooking and remove excess starch.
- Add the cooled orzo to the bowl with the other ingredients. Stir in pesto and olive oil, tossing gently to coat everything evenly.
- Season with salt and black pepper to taste. Serve warm or chill for at least 1 hour before serving. Add arugula just before serving if made ahead.