Orzo Pesto Pasta Salad 

This orzo pesto pasta salad with basil pesto, cherry tomatoes and mozzarella is tasty and perfect for a light meal or a summer side dish.

I first discovered orzo when visiting Greece last year, and I instantly fell in love with it.  Greeks use this tiny, rice-shaped pasta in everything from soups to salads. while Orzo  is very popular in Greek cuisine, it isn’t originally from  Italy, where orzo id the Italian word for “barley,” since the pasta looks like a grain of barley.

 This pesto orzo pasta salad is easy to make, packed with flavor, and ideal for meal prep or bringing to summer gatherings

If you’re looking for a simple but delicious pasta salad recipe, this dish checks all the boxes.

Ingredients You’ll Need for This Pesto Orzo Salad

Orzo pasta

Orzo is a rice-shaped pasta that cooks quickly and soaks up flavors. Use whole wheat orzo for more fiber. They also have gluten-free pasta available.

Cherry tomatoes

Juicy cherry tomatoes, or use grape tomatoes or roma tomatoes cut into small pieces.

Yellow bell pepper

Crunchy and bright, loaded with vitamin C. It adds freshness and balance. I like using yellow for its mild sweetness, but you can go with green or red as well, or even mix different colors for more variety.

Chickpeas

A true Blue Zone food. Packed with plant protein and fiber, chickpeas make the salad more filling and nourishing.

Feta (sheep’s milk cheese)

Salty and tangy, feta or fresh mozzarella. The small mozzarella balls works the best.

Fresh basil leaves

Adds aroma and freshness, tying the salad to the pesto. A handful makes all the difference.

Pine nuts

Classic in pesto, with a buttery, nutty taste. Swap for walnuts for a Blue Zone–inspired twist.

Lemon juice + lemon zest

Brightens the salad, balances the pesto, and adds a refreshing tang.

Olive oil

Always go for extra virgin olive oil. It’s a cornerstone of Mediterranean and Blue Zone diets, rich in antioxidants and healthy fats.

Salt + pepper

Simple seasoning to bring everything together.

Pesto

You can use store-bought pesto, but making your own pesto at home is surprisingly quick and rewarding. All you need is fresh basil, pine nuts, garlic, Parmesan, and a few tablespoons of olive oil. Blend everything in a food processor until smooth, and you’ll have a flavorful pesto that elevates this salad to the next level.

You can also try variations like oregano pesto, vegan pesto, lemon pesto, tomato pesto or even nut-free pesto. 

Orzo Pesto Salad Recipe

Watch the video to understand the instructions better.

First step – Toast the orzo

Don’t skip this step! Heat a little olive oil or butter in a large pot over medium heat. Add the orzo and toast for 2–3 minutes until golden and nutty in aroma.

Second step – Cook the pasta

Pour in salted water orzo and cook according to package instructions until al dente. Drain the pasta, drizzle with olive oil, and let it cool to room temperature  before combining it with other ingredients

Third step – Toast the Pine Nuts

In a small pan, toast the pine nuts over medium heat for 2–3 minutes. Stir often so they don’t burn.

Fourth step – Chop the Veggies

Quarter the cherry tomatoes, dice the yellow bell pepper, chop the fresh basil, and rinse and drain the chickpeas.

Fifth step – Make the homemade Pesto Sauce

In a food processor, blend fresh basil, pine nuts (or walnuts), garlic, Parmesan, lemon juice, and olive oil until smooth. Adjust with more olive oil or lemon juice if needed.

Sixth step – Combine and serve

In a large bowl, combine orzo, chickpeas, cherry tomatoes, yellow bell pepper, feta (or mozzarella balls), toasted pine nuts, and fresh basil.

Spoon in the basil pesto and toss gently until everything is well coated. If it looks a bit dry, add a drizzle of olive oil or a squeeze of lemon juice.

Taste and season with salt and pepper. Serve right away, or let the salad sit for 10–15 minutes so the flavors can meld.

NOTES 

Toast the Orzo – Don’t skip this step! Toasting orzo in a little oil or butter before cooking gives it a nutty taste and a pretty golden color.

Always cook the orzo al dente and let it cool to room temperature before mixing.

Can You Make This Orzo Pasta Salad Ahead of Time?

Yes! This is a great salad to make for meal prep. Once assembled, keep it in an airtight container in the refrigerator. The flavors actually get better after the salad has had a chance to sit. Just give it a quick stir and maybe add a drizzle of olive oil or squeeze of lemon juice before serving.

Variations to Try with this pesto pasta

Greek-style: Add olives, cucumber, and feta.

Protein boost: Stir in shredded pesto chicken.

Mediterranean twist: Use sun dried tomato pesto and arugula pesto together.

Vegan option: Make the pesto with nutritional yeast instead of Parmesan.

How to Serve Orzo Pesto Salad

This pesto orzo pasta salad works as both a main and a side dish. Serve it with grilled veggies, fish, or chicken, or enjoy it as a light lunch. It’s also a wonderful cold pasta option for picnics, BBQs, or potlucks.

Because it’s simple, flavorful, and crowd-pleasing, it’s a favorite pasta salad recipe to bring along when you want something easy but impressive.

Common Questions About Pesto Orzo Salad

Can I use gluten-free pasta? Yes, simply swap in gluten-free orzo or different gluten-free pasta shapes.
Do I need to make the pesto? Not at all. Store-bought pesto works fine, but making your own pesto adds an extra layer of freshness.
Can I serve it warm? Definitely. While it’s popular as a cold pasta salad, you can also enjoy it warm with fresh mozzarella slightly softened by the pasta.

Blue Zone Tips 🌿

Swap mozzarella for sheep’s milk cheese like feta – In Ikaria, sheep and goat’s milk cheeses are common and easier to digest than cow’s milk.

Add chickpeas or other beans – A Sardinian trick, since legumes are eaten daily in Blue Zone regions.

Use walnuts instead of pine nuts – Walnuts are common in Ikaria and linked to heart health and longevity.

Choose whole wheat orzo – More fiber, keeps you fuller longer, and closer to how traditional grains are eaten in Blue Zones.

Drizzle with extra virgin olive oil – A cornerstone of the Mediterranean diet, rich in antioxidants and healthy fats.