This Orzo Pesto Salad is so easy to make and bursting with flavor! Simply toss orzo pasta together with vegan pesto and your favorite fresh veggies. Whip this potluck favorite up in a flash and serve it right away or chilled!
This Mediterranean-inspired summer salad is such a fun and delicious recipe to share with others. Of course, it's great all-year long, not just in the summer!
Enjoy it as a side dish or make it a main dish with extra chickpeas or tofu. Even better that it’s ready in just 15 minutes!
This orzo pesto salad is made with simple ingredients and fully customizable by switching up the veggies and type of pesto. I like to buy pesto that's dairy-free.
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To prepare this refreshing pasta salad, simply boil and cook the orzo noodles while you chop up all the veggies. Add them to a large bowl along with the store-bought pesto and stir!
Garnish the orzo salad with fresh basil, a squeeze of fresh lemon, and enjoy!
If you're looking for more get-together worthy recipes, be sure to check out my Pineapple Mango Habanero Salsa, Chickpea Patties, and Peach Crisp!
Reasons To Love This Recipe
- Healthy
- Plant-based
- Full of fresh veggies
- Ready in just 15 minutes
- Great side dish for parties
- Beautiful with vibrant green colors
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Ingredients and Substitutions
- Orzo - Use orzo or another small type of pasta such as couscous.
- Tomatoes - Cherry or grape tomatoes work.
- Onions - Red onions are fantastic here, but other varieties can be used as well.
- Cucumber - Opt for the English cucumber, also called a “hothouse cucumber” because it has a thinner peel and fewer seeds than a regular cucumber. If not, simply peel a regular one and cut out some of the seeds from the center.
- Greens - Baby spinach, kale, etc. add a nice crunch and so many nutrients.
- Olives - I like Kalamata olives for those Greek flavors but you can certainly substitute them with black olives.
- Chickpeas - Cooked or canned chickpeas add protein and texture.
- Pesto - Buy homemade or store-bought pesto. I keep this dish vegan by opting for a dairy-free pesto.
- Lemon Juice - Freshly squeezed lemon juice adds a zesty tang to the salad.
- Basil - Fresh basil truly takes this orzo salad over the top! If you don't have any on-hand, a few shakes of Italian seasoning would be great.
How to Make Orzo Salad With Pesto
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Boil the orzo until it's al-dente as listed on the package instructions.
Try not to cook it for too long so that it has some chewiness and is able to absorb the pesto later.
While the pasta is cooking, prep the other ingredients. Drain the canned items, chop everything into bite-sized pieces, and combine the pesto with lemon juice.
Add the drained orzo to a large bowl. Let it cool for a few minutes and then mix the pesto in.
Stir in the rest of the ingredients and add salt to taste.
Make It A Meal With …
Chickpea Patties and Vegan Strawberry Mousse!
Recipe Variation Ideas
- Make it garlicky with freshly minced garlic.
- Change up the veggies with any of your favorites.
- Swap out the orzo for a gluten-free pasta or couscous.
- Make it caprese style by adding vegan mozzarella, parmesan, or feta.
Storage & Reheating
Store this pesto pasta salad in a covered dish in the refrigerator for 4 days. Eat leftovers cold or set it on the counter for 5-10 minutes before serving.
Related Vegan Pasta Recipes
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Recipe
Orzo Pesto Salad
Bonnie - Serene Trail
Ingredients
- 16 ounces orzo, uncooked
- 6-8 ounces pesto, dairy-free
- 1 tablespoon lemon juice
- 1 cup cherry or grape tomatoes, halved
- ¼ cup red onion, diced
- 15 ounces chickpeas, drained and rinsed
- ½ English cucumber, diced
- ½ cup kalamata olives, pitted, halved
- 1 cup baby spinach, chopped
- salt to taste, serve with basil and lemon wedges
Instructions
- Boil the orzo according to the package instructions until it's al-dente. This should be by bringing a large pot of salted water to a boil. Then add the pasta and stir occasionally as it cooks for 8-9 minutes.
- Meanwhile, prepare the other ingredients by draining the chickpeas and olives, cutting the vegetables into bite-sized pieces, and stirring the lemon juice into the pesto.
- Drain the orzo and add it to a large bowl. Let it cool down for 3-4 minutes and then mix in the pesto until the orzo is fully coated.
- Stir in the remaining ingredients and add salt to taste. Serve it with a squeeze of lemon and fresh basil.
Video
Notes
- Try not to overcook the orzo so it has some bite to it instead of being mushy.
- Serve the pasta salad right away while it's still warm or refrigerate it for later.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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