Orzo salads are one of my favorite summer side dishes. They’re quick to make, easy to customize, and perfect for everything from backyard cookouts to simple lunches. What really makes this orzo salad is the pesto. It’s bright, herby and full of summer flavors. With just a handful of ingredients, this Pesto Orzo Salad brings the flavor!
If you’ve been here before, you know I make a lot of pesto this time of year. When garlic scapes are in-season I batch-make as much Garlic Scape Pesto as I can. I also keep jars of my Kale and Basil Pesto in the freezer, as well as my Carrot Top Pesto to use up every bit of my farmer’s market finds. While I direct you to my classic Basil Pesto, any of these pesto recipes work beautifully in this Pesto Orzo Salad.
While You Will Love This Salad
- Light, fresh, and full of summer flavors
- Quick to make, ready in under 30 minutes
- Perfect for gatherings, cookouts, and lunches
- Add a grilled or baked protein on top for a fast and easy main course meal
- Customize to add in additional veggies or your choosing
Ingredients You Will Need
Orzo pasta: cooked according to package directions.
Pesto Sauce: you can purchase at a local store or make your own, which I highly suggest! Once you make your own you will never buy pesto again! Here are some recipes for pesto that will work well: Basil Pesto, Kale and Basil Pesto, and Garlic Scape Pesto.
Pistachios: Adds crunch and texture. You may substitute with pine nuts or chopped walnuts.
Mozzarella balls: mini mozzarella balls. If you cannot find the mini mozzarella balls, then cutting the larger ones into quarters works as well.
Spinach: fresh baby spinach roughly chopped. Adds some good nutritional value.
Parmesan Cheese: use freshly shaved or shredded parmesan cheese.
Garnish with fresh basil leaves
How to Make this Salad
Yields: 4 cups.
Start by cooking the orzo according to package directions.
In a large bowl, toss the cooked orzo and pesto together. Add remaining ingredients and toss to combine.
Spoon salad to serving plates and garnish with fresh sliced basil.
That’s it! Serve and enjoy!
Storage
Store this salad in an airtight container in the refrigerator for 3-4 days. Drizzle with olive oil and additional pesto if the orzo salad is too dry.
If you make this Pesto Orzo Salad, please leave a comment below!
Pesto Orzo Salad
Ingredients
- 1 cup orzo, uncooked
- ½ cup pesto Basil Pesto Recipe
- ½ cup mini mozzarella balls or large mozzarella balls cut in 4
- 1 cup spinach, chopped
- ¼ cup pistachios
- 2 tbsp parmesan cheese, shaved or shredded
- fresh basil for garnish
Instructions
- Cook orzo according to package directions. Drain.
- Add cooked orzo to a medium mixing bowl. Add pesto, mozzarella balls, pistachios, chopped spinach, and parmesan.
- Add salad to serving dish and garnish with fresh sliced basil leaves.
- Serve and Enjoy!
