There are recipes that comfort you like an old friend, and then there are recipes that surprise you with how quickly they become favorites. This Pesto Orzo Salad is the latter. It’s vibrant, effortless, and just the kind of dish you’ll reach for when you want something fresh without fuss. You can make it for dinner, pack it for lunch, or bring it to a backyard get-together and watch it disappear.
For a summer dinner, enjoy the salad with a Grilled Shrimp Bowl with Avocado Corn Salsa to balance bright, herby notes with grilled seafood.
Why you’ll love this Pesto Orzo Salad
Orzo is like the cozy cousin of pasta—tiny, tender, and great at catching sauces. Toss it with pesto, a handful of bright vegetables, and a little tang from lemon and feta, and you have a salad that’s satisfying but not heavy. It’s one of those recipes that feels like a treat and still behaves nicely in the refrigerator for a couple of days, which makes it ideal for meal prep.
If you want a heartier meal, serve the Pesto Orzo Salad alongside a Mediterranean Chicken Bowl for Mediterranean-inspired flavors.
Ingredients
- 2 cups dry orzo
- 1 cup prepared basil pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup diced cucumber (optional, for crunch)
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion (or green onion if you prefer milder flavor)
- Zest and juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
How to Make Pesto Orzo Salad
Time needed: 20 minutes
Here’s a simple step-by-step that gets this salad to your table in about 20 minutes. Read through once, then follow along—you’ll find a rhythm to it.
- Cook the orzo
Bring a large pot of salted water to a boil. Add 2 cups of dry orzo and cook according to package directions until al dente (usually 8–10 minutes). Drain and rinse under cold water to stop the cooking and cool the pasta. Shake off excess water.
- Toss with pesto
In a large mixing bowl, combine the warm (or cooled) orzo with 1 cup of basil pesto. The orzo should be nicely coated—if your pesto is very thick, add a tablespoon or two of olive oil or a splash of the pasta cooking water to loosen it up.
- Add the veggies
Fold in the halved cherry tomatoes, Kalamata olives, cucumber (if using), and sliced onion. Add the lemon zest, lemon juice, and 2 tablespoons of extra-virgin olive oil. Taste and season with salt and pepper. Remember that the olives and feta add saltiness, so go easy on the salt at first.
- Finish and chill
Gently fold in the crumbled feta. Let the salad sit at room temperature for 10–15 minutes so the flavors marry, or chill it for 30 minutes if you prefer it cold. Garnish with torn basil leaves before serving.
- Serve
Serve this salad alongside grilled proteins, tuck it into pita pockets, or enjoy it on its own as a light lunch. It pairs especially well with something lemony or simply grilled.
Quick tips from the kitchen
- If you’re in a hurry, use store-bought pesto but stir in a splash of lemon juice to brighten it up.
- To make this vegan, swap feta for a sprinkle of toasted pine nuts or sunflower seeds and choose a vegan pesto.
- If the salad seems dry after chilling, stir in a teaspoon of olive oil or a little reserved pasta water—both bring life back to the sauce.
- If you’re craving comfort, serve this salad as a refreshing side to Garlic Butter Chicken Pasta for a contrast of rich and fresh flavors.
FAQs
Yes. The salad keeps well in the refrigerator for up to 3 days. If you plan to store it longer, wait to add the feta until just before serving to keep textures bright.
Absolutely. Small shapes like acini di pepe, small shells, or ditalini work well. Orzo is nice for this recipe because it mimics rice in a pasta form, but swap freely based on what you have.
Blend fresh basil, garlic, pine nuts (or walnuts), grated Parmesan, lemon juice, and olive oil in a food processor until smooth. Taste and adjust salt and lemon for brightness. You can also stretch it with a little more oil if you need more sauce.
Both. Serve it warm straight after tossing for a cozy side, or chill it for a refreshing summer salad. I often make it the night before a picnic and it’s still great the next day.
Conclusion
This Pesto Orzo Salad is one of those reliably cheerful recipes that makes life easier. It’s quick enough for a weeknight, pretty enough for guests, and flexible enough to adapt based on what’s in your fridge. Play with add-ins—roasted peppers, grilled chicken, or even a handful of arugula all work—and don’t be afraid to make it your own. If you love basil-forward dinners, you’ll find this salad becomes a dependable favorite in your repertoire.
Happy cooking—and enjoy that bright, herby bite. Try pairing this salad with a Chicken Pesto Sandwich for a satisfying, basil-forward lunch combo.
Pesto Orzo Salad
Ingredients
Main
- 2 cups dry orzo
- 1 cup prepared basil pesto
- 1 cup cherry tomatoes halved
- ½ cup pitted Kalamata olives halved
- ½ cup diced cucumber optional
- ⅓ cup crumbled feta cheese
- ¼ cup red onion thinly sliced
- 1 lemon Zest and juice
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente (8–10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta.
- In a large bowl, combine the orzo with basil pesto. If pesto is thick, loosen with a tablespoon or two of olive oil or a splash of reserved pasta water.
- Fold in cherry tomatoes, olives, cucumber (if using), and sliced red onion. Add lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste.
- Gently fold in crumbled feta. Let the salad rest at room temperature for 10–15 minutes to meld flavors or chill for 30 minutes. Garnish with fresh basil and serve.
Notes
- For a vegan version, omit feta and add toasted pine nuts or sunflower seeds for texture.
- Make ahead: store in an airtight container for up to 3 days. Add feta just before serving for the best texture.
- Swap orzo for another small pasta shape if preferred.
