When the warm weather hits and your kitchen suddenly feels 10 degrees too hot, this Orzo Pesto Pasta Salad is the kind of no-fuss, flavor-loaded recipe that saves dinner or your next BBQ side dish. It’s bright, fresh, and layered with all the good stuff: herby basil pesto, juicy tomatoes, tangy feta, and tender orzo pasta. It’s ready in about 20 minutes and holds up like a champ in the fridge, making it perfect for meal prep or entertaining.
The texture of orzo pesto salad is both delicate and satisfying. Orzo, which resembles rice, binds the other ingredients together, offering a soft, chewy consistency mixed with the crunchy vegetables.
If you love summer salad recipes try these Easy Tuscan Bean Salad and Chicken Pesto Pasta Salad
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Ingredients
You will need these simple ingredients to make this recipe pesto orzo pasta salad
- Orzo pasta – A small rice-shaped pasta that cooks quickly and soaks up flavor beautifully
- Basil pesto – Use homemade or your favorite store-bought jar
- Grape or Roma tomatoes – Juicy and sweet, a pop of color and freshness
- Red onion – Adds a nice bite and color contrast
- Feta cheese – Crumbled for a creamy and tangy kick
- Fresh basil – Brightens everything up!
- Extra virgin olive oil – Helps coat the pasta and enhance the pesto
- Salt & black pepper – To season everything just right
See recipe card for quantities.
How to make this Orzo Pesto Salad
Step-by-Step Instructions
- Cook the orzo: Bring a pot of salted water to a boil. Cook the orzo according to the package until al dente. Drain and rinse under cold water to stop the cooking and cool it down.
- Prep the add-ins: While the pasta cooks, chop the tomatoes, red onion, and basil. Crumble the feta with your hands for rustic texture.
- Assemble the salad: In a large bowl, mix together the cooled orzo, pesto, olive oil, chopped veggies, feta, salt, pepper, and fresh basil.
- Toss and chill: Toss everything gently until it’s evenly coated. Serve right away or refrigerate for 1–2 hours to let the flavors develop.
Tips for Success
- Don’t overcook the orzo. Al dente is the goal. Overcooked orzo = sad salad.
- Use ripe, sweet tomatoes. Grape or cherry tomatoes hold up best.
- Fresh basil is worth it. Dried won’t give you the same punch here.
- Chill before serving. The flavor gets even better after an hour in the fridge.
Variations
The pesto orzo salad recipe is a versatile dish that can be customized to fit a wide Pesto Chicken Orzo Salad: Add cooked chicken for a heartier version
Spinach & Pesto Orzo Salad: Stir in a handful of chopped baby spinach
Pesto Avocado Orzo Salad: Dice up half an avocado for extra creaminess
Vegan Option: Swap feta for vegan feta or omit it completely
Storage
Fridge: Store in an airtight container for up to 4 days. The flavors get better with time!
Make Ahead: Prep the ingredients in advance and toss together the day of serving.
FAQ
Enjoy your Orzo Pesto Salad alongside grilled meats or fish, as a light meal on its own, or as a delectable side dish at your next picnic or potluck.
Yes, you can use store-bought pesto sauce instead of homemade fresh pesto.
Feta cheese is traditionally used in a pesto orzo salad, but you could also experiment with other cheeses if you prefer. Try crumbled goat cheese, fresh mozzarella pearls, or even grated parmesan for a flavorful twist on the classic recipe.
Orzo Pesto Salad
Equipment
- Large salad bowl
- Pot for cooking pasta
- Colander
- Chopping board
- Knife
- Measuring cups and spoons
Ingredients
- 1 cup orzo pasta uncooked
- 1 tablespoon Extra Virgin Olive oil
- ¼ cup basil Pesto Sauce homemade pesto or store-bought pesto
- 1 cup grape tomatoes cut sliced into half or roma tomatoes diced
- 1 small red onion diced
- ¼ cup feta crumble
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves chopped
Instructions
- In a large pot of water, cook the orzo pasta according to the package instructions until al dente. Be careful not to overcook, as the orzo will continue to cook slightly as it cools down.
- While the orzo is cooking, prepare the vegetables by chopping the cherry tomatoes, red onion and basil. Crumble the feta with your hands into small pieces.
- Drain the cooked orzo pasta and rinse it under cold water in a colander until it's cooled. This will stop the cooking process and ensure your salad has the perfect pasta texture.
- In a large bowl combine the cooled orzo, oil, pesto, chopped vegetables, feta cheese, salt, pepper, and basil. Gently toss everything together until the ingredients are evenly distributed and coated in the pesto sauce.
Notes
Extra Tips
- Make it in the morning and serve for dinner — it gets better as it sits!
- Add a splash of lemon juice if you like extra tang.
- Store extra in mason jars for a grab-and-go lunch.
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