Orzo Pesto Salad

This easy Pesto Orzo Salad is packed with fresh veggies, creamy mozzarella, toasted pine nuts, and vibrant pesto. A perfect make-ahead side dish for picnics, potlucks, or light lunches!

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Easy orzo pesto salad in a large glass bowl with cheese, cherry tomatoes, and spinach.

This Pesto Orzo Salad is the kind of dish that does it all-it's bright, flavorful, and incredibly easy to throw together. Made with tender orzo pasta, herby pesto, fresh veggies, and creamy mozzarella, it's the perfect make-ahead side dish for potlucks, picnics, or quick weekday lunches.

a white plate of orzo pesto salad showing sliced grape tomatoes, toasted pine nuts, and baby spinach greens served with a grilled chicken breast.

Every bite is loaded with texture and flavor: the crunch of pine nuts, the tang of sun-dried tomatoes, and the peppery bite of arugula all come together in one beautiful bowl. It's simple, satisfying, and a total crowd-pleaser.lude time if possible

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Here is why we love this recipe:

Full of flavor - Every ingredient adds something special, from creamy cheese to tangy tomatoes and crunchy nuts.
Perfect for meal prep - It holds up well in the fridge, making it a great option for lunches or entertaining.
Quick and easy - Comes together fast with simple pantry and fridge staples.

Ingredients needed for Orzo Pesto Pasta Salad:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

orzo pesto salad ingredients including spinach, tomatoes, pesto, orzo, cucumbers, mozzarella balls, red onion, pine nuts, and shredded Parmesan.

Ingredient notes:

Orzo Pasta - A rice-shaped pasta that holds onto the pesto beautifully and makes this salad feel hearty without being heavy.
Pesto - Brings bold, herby flavor and ties all the ingredients together. Use jarred or homemade!
Sun-Dried Tomatoes (in oil, chopped) - Adds a tangy, slightly chewy bite that complements the pesto.
Pine Nuts - Toasted for a nutty crunch that adds depth to every forkful.
Mozzarella Pearls - Soft, creamy, and perfect for bite-sized bursts of cheese.
Grated Parmesan Cheese - Adds a salty, savory finish and enhances the pesto.
Diced Red Onion - Adds crunch and a subtle sharpness.
Chopped Grape Tomatoes - Juicy and sweet, they brighten up the salad.
Chopped Arugula or Baby Spinach - Adds freshness and a peppery kick; use your favorite greens or a mix.
Chopped Cucumber - Brings a cool

Substitutions

Orzo - Swap with other small pasta shapes like couscous, ditalini, acini di pepe, or even quinoa for a gluten-free option.
Pesto - Use store-bought or homemade pesto; try sun-dried tomato pesto, arugula pesto, or even a vegan pesto for a twist.
Sun-Dried Tomatoes - Roasted red peppers or chopped olives can give a similar bold, tangy flavor.
Pine Nuts - Toasted slivered almonds, chopped walnuts, or sunflower seeds make great substitutes.
Mozzarella Pearls - Use cubed mozzarella, feta crumbles, or mini bocconcini.
Parmesan Cheese - Try Pecorino Romano or Grana Padano for a similar salty kick.
Red Onion - Shallots or green onions work well and offer a slightly milder flavor.
Arugula/Spinach - Use chopped kale, spring mix, or baby romaine.
Cucumber - Diced zucchini or celery can add a similar crunch if you're out of cucumbers

How to make Orzo Pesto Salad

Pine nuts being stirred in a skillet with a wooden spatula to begin toasting.

Golden toasted pine nuts in a nonstick pan.

Cook the orzo in salted water according to the package directions until al dente. Drain and rinse with cold water to cool it down. Set aside.
Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden brown. Let cool.

Cooked orzo in a mixing bowl with pesto and chopped sun-dried tomatoes before mixing.

Diced cucumbers, tomatoes, and red onions added to the orzo mixture in a glass bowl.

In a large mixing bowl, combine the cooked orzo, pesto, and chopped sun-dried tomatoes. Stir until the orzo is well coated.
Add the red onion, cucumber, and grape tomatoes, stirring gently to mix.

Mozzarella balls and shredded Parmesan on top of the partially mixed salad ingredients.

Fresh baby spinach and toasted pine nuts added to a mixing bowl with orzo pasta.

Fold in the mozzarella pearls, parmesan cheese, and cooled pine nuts. Stir until evenly distributed.
Gently mix in the arugula or spinach, being careful not to over-stir.

Orzo pesto salad recipe in a large glass bowl with cheese, veggies, and greens.

Taste and add salt if needed. Serve immediately or refrigerate until ready to serve.

Storage instructions

Refrigerator - Store in an airtight container for up to 3 days. Stir before serving and adjust salt or pesto if needed.
Make ahead - Prep everything a few hours in advance and chill until it's time to serve. Just add the greens last to keep them fresh.
Not freezer-friendly - Because of the fresh veggies and cheese, this salad is best enjoyed fresh or within a few days.

Frequently asked questions, answers and tips:

Can I make this without nuts?

Yes, leave out the pine nuts, or substitute with sunflower seeds or pumpkin seeds for a nut-free crunch.

What kind of pesto should I use?

Classic basil pesto is perfect, but feel free to try spinach, arugula, or even sun-dried tomato pesto for a twist.

Tips

No orzo? Any small pasta like ditalini, couscous, or even mini shells will work.
Go homemade - If you have fresh basil and time, homemade pesto adds an extra layer of flavor.
Chill before serving - This salad gets even better after a little time in the fridge as the flavors meld together.
Make it a meal - Add grilled chicken or shrimp for a quick and satisfying main dish.

More Great Pasta Salads

Orzo Pesto Salad

This easy Pesto Orzo Salad is packed with fresh veggies, creamy mozzarella, toasted pine nuts, and vibrant pesto. A perfect make-ahead side dish for picnics, potlucks, or light lunches!

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Servings servings

Calories 600 kcal

Ingredients

8 ounces orzo pasta
6.7 ounces pesto jarred pesto is fine
¼ cup chopped sun dried tomatoes in oil
¼ cup pine nuts
4 ounces mozzarella pearls
¼ cup grated parmesan cheese
½ cup diced red onion
1 cup chopped grape tomatoes
1 cups arugula baby spinach, or a mix roughly chopped.
1 cup chopped cucumber
salt to taste

Instructions

Cook orzo in salted water to al dente according to the package directions, drain and rinse with cold water to cool, set aside.
Next toast the pine nuts. Place them in a small skillet over medium heat and heat for about 5 minutes, stirring frequently until they are a light to medium golden brown. Allow to cool.
Place cooked orzo in a large mixing bowl. Add in pesto and chopped sun dried tomatoes.
Stir to until the orzo is coated.
Add in the chopped onions, chopped cucumber, and chopped grape tomatoes. Stir to incorporate.
Add in the mozzarella balls, parmesan cheese and toasted pine nuts. Stir well.
Finally fold in the arugula and/or spinach. Taste and add salt if desired.
Serve immediately or cover and refrigerate until serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 57gProtein: 21gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 32mgSodium: 747mgPotassium: 627mgFiber: 5gSugar: 9gVitamin A: 1719IUVitamin C: 11mgCalcium: 317mgIron: 3mg

Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.