Ready in under 30 minutes, this Orzo Pesto Pasta Salad is simple, satisfying, and perfect for your next barbecue. Creamy fresh mozzarella, briny Kalamata olives, and sweet cherry tomatoes are tossed with lemon, olive oil, and vibrant pesto for a Mediterranean-inspired side that doubles as a light main.
Pesto is one of my pantry staples — versatile and full of flavor. It makes this orzo salad quick to pull together and adds a fresh herbal note that pairs beautifully with bright lemon and juicy tomatoes.
This recipe is a crowd-pleaser at home and great to prepare a day ahead. Chilling the salad helps the flavors meld, and it tastes fantastic served cold from the refrigerator at a barbecue, picnic, or casual dinner.
Ingredients in Orzo Pesto Pasta Salad
See the recipe card below for exact amounts and full details.
Pesto – Use your preferred pesto. Thickness varies by brand or homemade recipe; add enough to coat the orzo and vegetables evenly.
Kalamata olives – These add a salty, tangy Mediterranean flavor that contrasts nicely with the other ingredients.
Mozzarella – Fresh or brick mozzarella adds a creamy texture. Avoid shredded mozzarella, which can blend into the salad instead of providing distinct bites.
Tomatoes – Cherry tomatoes give bursts of sweetness. If you don’t have cherry tomatoes, chop a plum or another firm tomato into bite-size pieces.
Spinach – Fresh spinach lends color and nutrition. Arugula can be used instead for a peppery bite. Do not use frozen spinach, since the salad is not cooked after assembly.
How To Make This Orzo Pesto Pasta Salad
Step 1: Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and rinse the orzo under cold water to stop the cooking process, then set aside to cool.
Step 2: Chop the spinach, fresh mozzarella, cherry tomatoes, Kalamata olives, and red onion into bite-size pieces. Place them in a large mixing bowl.
Step 3: Add the cooled orzo to the bowl. Squeeze in fresh lemon juice, drizzle with olive oil, and add the pesto.
Step 4: Toss everything gently to combine. Season with salt and pepper to taste and add more pesto if you prefer a bolder herb flavor. Chill if desired, then serve.
Variations
- Substitute sun-dried tomatoes for cherry tomatoes for a concentrated sweet-tart flavor.
- Swap mozzarella for crumbled feta for a tangier, saltier profile.
- Add chopped artichoke hearts for extra texture and flavor.
- Use any short pasta shape if you don’t have orzo — the ingredients work with most pastas.
- To make this gluten-free, choose your preferred gluten-free pasta.
- Add protein like garbanzo beans, cooked shrimp, or grilled chicken to turn the salad into a complete summer meal.
- Try different pestos — basil, kale, walnut, or pesto rosso all work well. Adjust quantity based on pesto thickness and flavor intensity.
Storage Information
Prepare the salad a few hours or even a day ahead and store it in the refrigerator. Serve chilled or at room temperature. Keep in an airtight container for 2–3 days. This salad travels well and is a great option for picnics or potlucks since it holds up without constant refrigeration for short periods.
Frequently Asked Questions
Omit the cheese or use a vegan cheese alternative and confirm your pesto is dairy-free. The salad will remain flavorful and satisfying.
Yes. Whole wheat orzo or any short pasta shape can be used with the same mix-ins and dressing.
Yes. Plan on about ½ to ¾ cup of pesto depending on how heavily you want the salad dressed.
Other Recipes to Try
If you try this Orzo Pesto Pasta Salad, I’d love to hear how it turned out. Share photos on social media and tag the author. Below are a few other recipes that pair well with this salad or make great additions to a summer menu.
- 3 Ingredient Instant Pot Strawberry Jam
- Orzo Cacio e Pepe
- Instant Pot Pulled BBQ Chicken
- Chicken Burgers with Feta and Spinach
- 3 Ingredient Pretzel Bites
📖 Recipe
Orzo Pesto Pasta Salad
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Ingredients
- 1 pound Orzo Pasta
- 2 cups Spinach, chopped
- 2 cups Cherry Tomatoes, chopped
- 1 cup Fresh Mozzarella, chopped
- 1 ½ cups Kalamata Olives, chopped
- 1 Red Onion, chopped
- ½ cup Pesto
- 1 Lemon
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Cook orzo according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
- Chop spinach, tomatoes, mozzarella, red onion, and olives. Place in a large bowl.
- Add the cooled orzo to the bowl.
- Top with pesto, lemon juice, and olive oil. Toss to combine and season with salt and pepper. Adjust pesto as needed. Serve chilled or at room temperature.
Notes
- Pesto brands vary in oil content and thickness. If your pesto is thick, add it gradually — a tablespoon at a time — until the salad is evenly coated.
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Carbohydrates: 39 g
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Protein: 10 g
The provided nutrition information is an estimate. The accuracy is not guaranteed.
Mention the author on social media or tag photos with the recipe hashtag to share your results.