This bright and refreshing Pesto Orzo Salad is the perfect cross between a pasta dish and a salad!
Of all the meals I’ve ever had in the world, one of the most memorable ones took place in Vernazza, a centuries-old seaside village that, along with four other charming villages, makes up Italy’s Cinque Terre. My husband and I were on our honeymoon, and after finishing a lengthy (and incredibly picturesque) hike between the towns, we found ourselves completely famished. After getting cleaned up, we hit the town in search of great pasta, of course, and wandered into a cozy restaurant near the harbor. I ordered the gnocchi with pesto and proceeded to be blown away by how amazing the pesto was. It was bright and herby, yet delightfully nutty, and ever so succulent.
Since the Cinque Terre is located in the Liguria region, where pesto originated, I guess I shouldn’t have been surprised by how delicious it was, but I’ll always remember that glorious dish. This recipe incorporates the same herbaceous notes but calls for orzo instead of gnocchi, making it a bit lighter. The addition of juicy cherry tomatoes and creamy mozzarella pearls also gives it a Caprese salad vibe. It’s a dish that strikes a wonderful balance between being a hearty pasta dish and a refreshing salad, which pretty much means it’s perfect for summer meals!
Even better, it takes minimal effort to make, and it comes together in less than 30 minutes. Serve it either as a main dish for a lighter meal or as an easy side.
Is This Pesto Orzo Salad Healthy?
This vegetarian-friendly dish contains several nutrient-rich ingredients. For example, the basil leaves, pine nuts, and garlic used to make the pesto are filled with antioxidants, the cherry tomatoes contain vitamin C, while the Parmesan and mozzarella cheese are good sources of calcium. However, the olive oil does contain fat, though it’s considered a healthy fat, and the Parmesan is high in sodium. Therefore, you may want to limit your portion, if you are watching your fat or sodium intake.
If you’d like to make this dish dairy-free, you could substitute the Parmesan with nutritional yeast (which would also lower the sodium) and use a plant-based mozzarella cheese instead.
Go Green(er) With Your Pesto
If you’d like to enhance the nutrition of your pesto, consider adding some green leafy vegetables to it. Simply substitute one cup of basil with any type of greens, and enjoy the layered flavor profile it adds to the dish. For example, arugula would give it a peppery taste, spinach would give it an earthy balance, and kale would lend a slightly bitter undertone. You could also substitute one cup of blanched broccoli florets for a heartier twist!
Another option is to play around with adding different herbs. Instead of an all-basil pesto, try substituting half cup of basil with fresh mint, parsley, or chives.
How Do I Store Leftovers?
If you have any leftover pesto orzo salad, you can store it in an airtight container in the fridge for up to 4 days. While you can freeze orzo, I wouldn’t recommend freezing this salad, as the cherry tomatoes could become mushy and the mozzarella pearls can get rubbery upon thawing.
Serving Suggestions
Pesto orzo salad can be enjoyed as a main dish, but it’s also a highly versatile side that pairs well with a number of different proteins like Grilled Chicken Breast, Pan-Fried Cod, or Air-Fryer Steak. Or, for a vegetarian-friendly meal, you could opt to serve it with Grilled Cauliflower Steak With Romesco Sauce instead.
Want to serve a meal that’s reminiscent of an alfresco Italian dinner party? Pair it with Prosciutto And Melon as the antipasto, Spaghetti Aglio E Olio as the primi, Shrimp Scampi as the secondi, and Panna Cotta as the dolce.
Ingredients
- 1 cup orzo pasta
- 2 cups fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1 cup cherry tomatoes halved
- 1 cup mozzarella pearls
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling salted water according to the package instructions until al dente, then drain and rinse under cold water to cool.
- In a food processor, blend the basil, Parmesan, pine nuts, and garlic until finely chopped.
- With the processor running, slowly add the olive oil until the mixture forms a smooth pesto sauce.
- In a large bowl, combine the cooked orzo, pesto, cherry tomatoes, and mozzarella pearls. Season with salt and pepper to taste and toss until well combined.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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