Summer heat calls for something cool, easy, and bursting with fresh basil flavor. Easy Orzo Salad with Pesto is that perfect dish tender pasta tossed in vibrant green pesto, ready in under 20 minutes with zero fuss.
I started shooting this dish back in 2019 for a family potluck spread, and the way that bright green clung to every grain of orzo made it impossible not to photograph three different ways. After styling hundreds of salads in the test kitchen, I’ve learned one thing pesto needs to coat warm pasta first, then chill. It transforms from a simple side into something people actually ask you to bring again.
Thomas Baker
Easy Orzo Salad with Pesto Recipe You Need Now
This Easy Orzo Salad with Pesto offers a light and vibrant dish perfect for warm days. Combining tender orzo pasta, fresh arugula and basil pesto, creamy mozzarella pearls, and juicy cherry tomatoes, it’s a delightful salad that works well as a side or a simple dinner.
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
Method
Fill a large pot with water and bring it to a boil, adding a generous pinch of salt.
Cook the orzo in the boiling water until al dente according to the package instructions.
Drain the pasta and rinse it under cold water to cool it down to room temperature.
Transfer the cooled orzo to a big mixing bowl and fold in the pesto until every grain is evenly covered.
Gently mix in the halved mozzarella pearls and cherry tomato halves.
Just before serving, drizzle with balsamic glaze if you like for an extra touch of flavor.
Notes
Note 1: My 10 minute Basil Arugula Pesto Recipe.
Note 2: Balsamic glaze is a thickened balsamic vinegar and can be found in most large chain grocery stores in the vinegar/oil/salad dressing section.
Why You’ll Love This Easy Orzo Salad with Pesto
This is the salad you make when you want something fresh but don’t want to spend all afternoon in the kitchen. It takes just 20 minutes from boiling water to the final drizzle, and every bite is bright, creamy, and satisfying.
Minimal cooking required: Just boil the orzo, then toss everything together in one bowl no oven, no grill, no fuss.
Perfect for summer gatherings: It travels well to picnics and potlucks, and actually tastes better after sitting a few hours in the fridge.
Crowd-pleasing flavors: The pesto coats every piece of pasta, the mozzarella adds creamy pops, and those cherry tomatoes bring a burst of sweetness.
Endlessly adaptable: Use store-bought pesto or homemade, swap in what you have, and adjust portions based on your crowd size.
The Key Ingredients You’ll Need
You only need five main components to make this salad shine, and most of them are probably already on your grocery list. Here’s what makes each one essential:
Orzo is that tiny rice-shaped pasta that holds onto dressing beautifully. It’s tender, slightly chewy, and fills you up without feeling heavy. Pesto whether you make the fresh arugula and basil version or grab a jar from the store brings that herbaceous, garlicky punch. Fresh mozzarella pearls add creamy little bites throughout, and cherry tomatoes give you juicy sweetness and a pop of color. Finally, a drizzle of balsamic glaze ties it all together with a hint of tangy sweetness.
Pro Tip: If you can’t find mozzarella pearls, just buy a ball of fresh mozzarella and tear it into bite-sized pieces. It works just as well and adds a rustic, homemade touch.
How to Make It Step-by-Step
The magic of this Easy Orzo Salad with Pesto is in the order of operations. Coating warm pasta with pesto helps it stick and soak in, while adding the tomatoes and cheese later keeps them fresh and bright.
Step
What to Do
1
Boil salted water and cook orzo to al dente. Drain, rinse with cold water, and cool to room temp.
2
Add cooled orzo to a large bowl and stir in pesto until every piece is coated.
3
Gently toss in halved mozzarella pearls and halved cherry tomatoes.
4
Just before serving, drizzle with balsamic glaze for a sweet, tangy finish.
Note: Rinsing the orzo in cold water stops the cooking and prevents it from turning mushy. Don’t skip this step it’s what keeps your salad light and fluffy.
Smart Swaps and Substitutions
One of the best things about this salad is how flexible it is. You can swap ingredients based on what’s in your fridge or what’s on sale at the store, and it still turns out delicious every time.
Original Ingredient
Easy Swap
Fresh mozzarella pearls
Cubed fresh mozzarella, feta crumbles, or mini bocconcini
Cherry tomatoes
Grape tomatoes, diced Roma tomatoes, or sun-dried tomatoes
Arugula and basil pesto
Store-bought basil pesto, sun-dried tomato pesto, or spinach pesto
Balsamic glaze
Regular balsamic vinegar reduced on the stove, or a squeeze of lemon juice
Pro Tip: If you want to add protein, grilled chicken, shrimp, or chickpeas all work beautifully tossed in at the end.
How to Serve and Store
This salad is incredibly versatile when it comes to serving. You can bring it to a backyard BBQ, serve it alongside grilled chicken for a light summer dinner, or pack it in containers for easy lunches throughout the week.
Serving: Let the salad sit in the fridge for at least 30 minutes before serving so the flavors meld together. Right before you plate it, give it a gentle toss and add that final drizzle of balsamic glaze for visual appeal and a punch of flavor.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The orzo will soak up some of the pesto as it sits, so you may want to stir in an extra spoonful of pesto or a drizzle of olive oil before serving again. The mozzarella and tomatoes stay fresh and tasty, and the salad actually develops more flavor overnight.
Note: If you’re making this ahead for a party, hold off on adding the balsamic glaze until just before serving so it doesn’t bleed into the salad and dull the bright green pesto.
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FAQs (Easy Orzo Salad with Pesto)
Can I make this salad ahead of time?
Yes, this recipe tastes even better after the flavors meld together overnight in the refrigerator. Store it covered for up to 3 days. You may need to add a splash of olive oil before serving as the pasta can absorb the dressing. Give it a good stir and taste for seasoning adjustments.
What vegetables work best in this dish?
Cherry tomatoes, bell peppers, and red onions are classic choices that add color and crunch. Cucumber, zucchini, and artichoke hearts also work wonderfully. Choose vegetables that hold their texture well and complement the pesto flavors. Avoid watery vegetables that might make the salad soggy.
Should I rinse the orzo after cooking?
Always rinse cooked orzo with cold water to stop the cooking process and cool it quickly. This prevents the pasta from becoming mushy and helps it maintain the perfect al dente texture. Drain thoroughly after rinsing to avoid diluting the pesto dressing.
Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto will give this meal incredible fresh flavor and allows you to control the ingredients. Use about 1/2 cup of homemade pesto for every pound of orzo. If your homemade version is thicker, thin it with a little olive oil or pasta water for better coating.
How do I keep the salad from drying out?
Reserve some pasta cooking water before draining and mix a tablespoon into the finished dish if needed. Store leftovers in an airtight container and add a drizzle of olive oil before serving. The pasta naturally absorbs dressing over time, so having extra pesto on hand helps refresh the flavors.
You’ll love how this Easy Orzo Salad with Pesto turns out vibrant, tender, and ready in under 20 minutes with almost no cleanup required. The bright green pesto clings to every single grain of orzo, and those little mozzarella pearls add creamy pockets of richness throughout. This salad always looks as good as it tastes, especially when that balsamic glaze catches the light just right.
Want to make it heartier? Toss in grilled chicken, roasted chickpeas, or even leftover rotisserie shreds right before serving. You can swap the cherry tomatoes for sun-dried if you want something richer, or use feta instead of mozzarella for a tangy twist. Add a handful of fresh arugula or spinach right before plating for extra color and a peppery bite. Leftovers actually taste better the next day once everything melds together, and they keep beautifully in the fridge for up to 3 days.
I’d love to see how yours turns out tag me with your photos or tell me what twist you tried in the comments below. Did you grow up with cold pasta salads at every summer picnic, or is this your first time trying orzo? Either way, save this recipe for your next potluck or family gathering, because I promise someone’s going to ask you for it. Make it once, and it’ll become your go-to all season long.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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