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EASY ORZO SALAD WITH PESTO centered hero view, clean and uncluttered
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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

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

Method
 

  1. Fill a large pot with water and bring it to a boil, adding a generous pinch of salt.
  2. Cook the orzo in the boiling water until al dente according to the package instructions.
  3. Drain the pasta and rinse it under cold water to cool it down to room temperature.
  4. Transfer the cooled orzo to a big mixing bowl and fold in the pesto until every grain is evenly covered.
  5. Gently mix in the halved mozzarella pearls and cherry tomato halves.
  6. 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.