Pesto Orzo Salad is a bright, easy summer pasta salad packed with chickpeas, cucumber, red onion, sun-dried tomatoes, and feta. Ready in under 30 minutes, it’s an ideal side for picnics, barbecues, or casual weeknight dinners.
This orzo salad dressed with pesto is great for summer meal prep. Make a big batch at the start of the week and enjoy it as a light lunch or serve alongside grilled chicken, fish, or steak for a complete meal.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Pesto Orzo Salad
- Recipe Serving Suggestions
- Expert Tips & Variations
- Recipe FAQs
- More Side Dish Recipes
- Easy Pesto Orzo Salad Recipe
Why You’ll Love This Recipe
- Simple: Just a handful of ingredients plus salt and pepper.
- Fast: Ready in about 20 minutes from start to finish.
- Pesto dressing: Uses store-bought or homemade pesto for big flavor with minimal effort.
- Mediterranean-inspired: Chickpeas, cucumber, sun-dried tomatoes, and feta deliver fresh, bright flavors.
- Healthy: Loaded with vegetables and protein-rich chickpeas.
- Summer-ready: Served warm, room temperature, or chilled—perfect for outdoor gatherings.
- Meal prep friendly: Holds up well in the fridge for several days.
Ingredients & Substitutions
- Kosher salt: Recipes are tested with Morton kosher salt. If you use table salt, reduce the amount.
Complete ingredient amounts are listed in the recipe card below.
How to Make Pesto Orzo Salad
Quick Overview
- Cook the orzo until al dente.
- Toss with the veggies, pesto, lemon, and cheese.
Step by Step Instructions
Use a large bowl—the cooked orzo expands several times.
Step 1: Bring a large pot of water to a boil and add 1–2 tablespoons of salt. Cook the orzo according to package directions. While it cooks, combine chickpeas, cucumber, red onion, sun-dried tomatoes, feta, lemon juice and zest, salt, and pepper in a large bowl.
Step 2: Drain the orzo and rinse under cold water to stop cooking. Add the cooled orzo and the pesto to the bowl with the vegetables.
Step 3: Gently fold the orzo into the vegetable mixture until everything is evenly coated.
Step 4: Taste and adjust seasoning, then garnish with chopped basil or parsley before serving.
Recipe Serving Suggestions
This pesto orzo salad pairs beautifully with grilled or roasted proteins. Serve alongside or topped with sliced:
- Grilled chicken
- Skillet-seared lamb chops
- Pulled pork or roasted pork tenderloin
- Pan-seared fish or shrimp
Expert Tips & Variations
- Choose a high-quality pesto. The pesto defines the salad’s flavor—opt for one made with good olive oil, Parmesan, and real pine nuts or make your own.
- Use a big bowl. Cooked orzo expands, so use plenty of space for tossing.
- Salt the pasta water. Properly seasoned water seasons the orzo from the inside out.
- Rinse the orzo. Cooling the pasta stops the cooking process and keeps it al dente.
- Fold gently. Mix carefully to avoid breaking the pasta and making it mushy.
- Customize the veggies. Swap or add cherry tomatoes, spinach, arugula, olives, bell pepper, or artichoke hearts—aim for about 2 cups of chopped vegetables. Pat very juicy ingredients dry to prevent sogginess.
- Add texture: Toasted pine nuts, sunflower seeds, or chopped almonds make nice additions.
- Try a different grain: If you don’t have orzo, use short pasta or small grains as an alternative.
Recipe FAQs
Yes — orzo and risoni are the same pasta, just different regional names.
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Easy Pesto Orzo Salad
Equipment
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Microplane Grater
-
Squeezer
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Mixing Bowls
Ingredients
- 1 pound dry orzo
- 1 (15-ounce) can chickpeas or white beans, drained & rinsed
- 1 cup finely diced cucumber
- 1/2 cup finely diced red onion
- 1/2 cup chopped sun-dried tomatoes
- 8 ounces crumbled feta or fresh mozzarella pearls
- 1 large lemon, juiced & zested
- 1/2 teaspoon Morton kosher salt, plus more for pasta water*
- Freshly cracked black pepper, to taste
- 1 cup basil pesto
- Fresh basil leaves or parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. While it cooks, combine chickpeas, cucumber, red onion, sun-dried tomatoes, feta, lemon juice, lemon zest, salt, and pepper in a large bowl.
- Drain and rinse the orzo under cold water to cool it. Add the orzo and pesto to the vegetable mixture.
- Gently fold the orzo into the veggies until everything is evenly combined.
- Adjust seasoning if needed and garnish with chopped basil or parsley before serving.
Notes
- Kosher Salt: Recipes are tested with Morton kosher salt. Reduce amounts if using table salt.
- Use high-quality pesto: The pesto is the main flavor—choose one with real ingredients or make your own.
- Use a big bowl: Cooked orzo expands 3–4 times; use a large mixing bowl for tossing.
- Salt the pasta water: Well-seasoned water prevents a bland final dish.
- Rinse the orzo: Rinsing cools the pasta and stops it from overcooking; aim for al dente.
- Gently fold: Fold carefully to avoid making the orzo mushy. Add roughly 2 cups of chopped vegetables; pat watery ingredients dry before adding. Toasted nuts or seeds add nice texture.
Nutrition
Calories: 386 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 16 g
Nutrition information is automatically calculated and should be used as an approximation.