Impressive and delicious, this Pesto Orzo Salad is ready to brighten up your weekday eats!
This simple side salad is a breeze to throw together and looks like it took way longer than it actually did!
Tri-color tomatoes add a great burst of color (and juicy flavor!) to this gorgeous green pesto flecked orzo salad.
You can keep things super simple and make it with just a handful of ingredients, or jazz it up even further with all your favorite extras.
Ready to rock an unsuspecting cup of orzo? Grab some fresh tomatoes and your favorite pesto (store bought or homemade both work great) plus a can of chickpeas, some flavorful fresh basil, and make this pretty pasta salad!
Optional extras
- toasted pine nuts
- chopped pistachios or walnuts
- finely chopped kale or arugula
- balsamic glaze for drizzling
- mozzarella pearls
- freshly grated parmesan cheese
For a dairy-free or vegan pasta salad, use your favorite parmesan-free pesto and you’re good to go!
Healthy Vegetarian Pesto Orzo Salad
This vibrant and versatile dish can be served warm, cold, or room temp.
Serving a large crowd? Feel free to double the recipe.
Pesto Orzo Salad
Ingredients
- 8 ounces uncooked orzo
- ½ tsp salt
- ¼-½ cup homemade or store-bought pesto
- 2 TBSP white wine vinegar or white balsamic vinegar
- 10 ounces grape or cherry tomatoes
- 15.5 ounces chickpeas (1 can) drained and rinsed
- ¼ cup fresh chopped basil (add as much as you’d like!)
- salt and pepper to taste
OPTIONAL EXTRAS – choose your favorites!
- toasted pine nuts
- chopped pistachios or walnuts
- finely chopped kale or arugula
- extra virgin olive oil for drizzling
- balsamic glaze for drizzling
- mozzarella pearls
- freshly grated parmesan cheese
Instructions
- Bring a medium-large pot of water to a boil. Add ½ tsp of salt then add the orzo. Cook until al dente, according to package instructions, approx. 8-10 minutes. Drain in a fine mesh colander and set aside.
- While the orzo cooks, whisk pesto and vinegar together in a large mixing bowl.
- If your pesto is extra-thick, feel free to add a drizzle or two of olive oil to the bowl as well.
- Cut tomatoes in either halves or quarters and add to the mixing bowl along with drained chickpeas. Mix well to coat.
- Add orzo, chopped basil, and a pinch of salt and pepper. Mix well and taste test. Add additional salt and pepper to taste as well as any additional basil, pesto, or vinegar you'd like to add to amp up the flavors to your liking.
- NOTE: salt and pepper bring out the flavors of the pesto so don't skip this part! Start with a little of each, mix, and then increase until it's seasoned perfectly to your liking.
- Serve warm, room temperature, or chill in the fridge before serving for a cold pasta salad vibe. It's great every which way! Chilled pasta salad tends to soak up sauces and dressing so simply add a little extra upon serving if desired. Enjoy!
Notes
Nutrition
Additional Pesto Recipes
Emilie at The Clever Carrot makes a Sun-Dried Tomato Pesto that looks fantastic!
Serving Suggestions
This orzo pesto salad makes a great pasta salad type side dish to pair with your favorite sandwich or veggie burger. It’s also a fabulous take along option for a party or potluck so feel free to make a big bowl to share!
Love a good meal prep option? This salad can be stored in an airtight container in the fridge for up to 4 days. Chilled pasta salad tends to soak up sauces and dressing so simply add a little extra upon serving if desired.
If you get a chance to try this recipe, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you!
Questions & Reviews
Nice and easy to make. I love to try new pesto recipes.
Pesto is the besto! 😃