Orzo Pesto Pasta Salad

Fresh mozzarella, sweet cherry tomatoes, peppery rocket, and loads of garlicky pesto all shake hands in this orzo pesto pasta salad. It takes less than 15 minutes, and the flavour transports you to Italy on a warm spring afternoon.

When I say my childhood could be told in a story of pasta salads, I’m not exaggerating.

Orzo pesto pasta salad for my packed lunch at school — mainly because there were no vegetarian options in the school dinners back then, but also because pasta salad tastes fantastic cold.

Elote pasta salad in the lunch box we’d take to the beach, eaten in one of three ways: sprawled across a beach towel, tired and hungry after a game of cricket on white sands; hiding from the blazing sun in a little pop-up tent; and sheltering behind a colourful canvas windbreaker in an attempt to stop the sand getting in the food (the south westerlies aren’t to be joked with, and if you grew up by a beach, you know sand gets everywhere).

Pasta salad at the park, pasta salad on the daytrip, pasta salad at the birthday parties (in true 90s style, held right in the living room!).

This orzo pesto pasta salad was always a favourite, though, because it has such classic flavours: homemade basil pesto (vegetarian, obviously), ready-to-burst cherry tomatoes, fresh basil, peppery rocket (arugula), and a squeeze of lemon.

It shares DNA with my caprese pesto sandwich, caprese toasts, caprese flatbread, and caprese crostini, which each feature tomatoes, basil, and mozzarella. The difference here, of course, is the fantastic addition of pesto.

The orzo, a light pasta that almost looks like rice, gets utterly coated in herbaceous, garlicky pesto. It’s light, bright, lemony, and positively Italian. Creamy mozzarella pearls add little pockets of milky richness, salad leaves bring a bite, toasted pine nuts add crunch, and cherry tomatoes are heavenly sweet.

Eat it straightaway or make it ahead for a trip to the beach (or the park, or school, or the office lunch). It’s brilliant at room temperature, but equally lovely cold.

🌿 Ingredients You’ll Need For Orzo Pesto Pasta Salad

You’ll need just 10 ingredients to make this orzo pesto pasta salad, most of which are fresh, with the rest pantry staples.

• Orzo is a tiny pasta shape reminiscent of rice. It’s ideal for pasta salad because it holds onto dressings beautifully and offers a light, tender bite. Orzo cooks quickly.
• Salt is needed for cooking the pasta. You’ve heard the phrase that pasta water should taste like the sea — properly salty. That’s true! This is your only chance to season the orzo itself, so don’t be shy.
• Vegetarian pesto is the star of the show. I use my homemade basil pesto (pesto al basilico), which is herbaceous, garlicky, and utterly divine. You could also use pumpkin seed pesto for a nut-free version, or shop-bought vegetarian pesto if you’re short on time. Just check the label — traditional pesto contains animal rennet in the cheese.
• Mozzarella pearls/bocconcini bring creamy, milky richness to every bite of your pasta salad. They’re mild enough to let the pesto shine. While these balls of fresh mozzarella look really impressive, you can also use regular mozzarella torn into bite-sized pieces.
• Cherry tomatoes are sweet, juicy, and vibrant. Choose the ripest, reddest ones you can find!
• Rocket and baby leaf salad adds a peppery bite to cut through the richness of pesto and mozzarella. You can use any salad greens you like, but I highly recommend rocket (arugula).
• Pine nuts add buttery richness. Once toasted, they’re also slightly crunchy — and every good salad needs a bit of texture. This is just an extension of the pesto, really.
• Fresh basil torn into the orzo pesto pasta salad boosts the fresh, herby flavour.
• Lemon juice brightens everything up, cuts through the richness, and makes all the flavours sing. Use fresh lemon juice when you can, not bottled.
• Freshly cracked black pepper adds warmth and a gentle kick.

Adapting This Recipe For Allergies and Dietary Requirements

This orzo pesto pasta salad is vegetarian, soy-free, and alcohol-free. If you have dietary requirements or are cooking for someone who does, it’s easy to adapt:

To make it vegan, swap the mozzarella for vegan mozzarella (either make it yourself or buy a brand like MozzaRizella on Amazon). You could also leave it out entirely and add more vegetables instead.

You’ll also need to make your pesto vegan. Most shop-bought pesto contains Parmesan, and my homemade pesto uses pecorino (vegetarian, but not vegan). However, you can easily make vegan pesto at home by following my recipe, but substituting cheese for nutritional yeast or cashew-based parm.

To make it gluten-free, use gluten-free orzo or another small gluten-free pasta shape. Gluten-free pasta is commonly available in supermarkets now, and you can always find a great variety on Amazon.

To make it nut-free, replace the pine nuts with toasted pumpkin seeds or sunflower seeds for a similar crunch. Moreover, you’ll want to use my nut-free pumpkin seed pesto instead of traditional basil pesto. It’s just as delicious and completely nut-free.

🔄 Substitutions and Fun Variations

While I always advocate for following the recipe exactly, once you’ve come back to this one a few times, you know what you’re doing. You know what can be successfully changed without making the recipe a mess. At that stage, have some fun with it!

• If you can’t find orzo, use another small pasta like ditalini, cavatappi (spirali), farfalle, or even fusilli. All these will hold the pesto well.
• Vary the pesto. Try red pesto (sundried tomato), rocket pesto, or wild garlic pesto. Each will give the salad a different character. It’s a super way to mix things up if you’re an eater who finds comfort in familiar recipes but gets tired of “being in a rut.”
• You’ve got lots of cheese options. Feta, grilled halloumi, or divinely creamy burrata are all Oh My Veg-approved choices. Feta adds saltiness, halloumi brings a more robust, squeaky texture (great if you’re serving this dish as a main), and burrata almost melts into the pesto, making it saucier.
• Add extra vegetables. Anything Mediterranean: roasted red peppers, sundried tomatoes, olives, cucumber, or griddled courgettes (zucchini).
• Try adding more protein in the form of chickpeas (rinsed straight from the can or chickpea croutons). Plant-based and protein-packed.

🧑‍🍳 How to Make Orzo Pesto Pasta Salad

There’s not much actual cooking involved in making orzo pesto pasta: the orzo cooks in less than 10 minutes, then all that’s left is a bit of chopping, and finally, tossing the dish together.

Let’s see how it came together in my kitchen, with these step-by-step photos:

🌟 Top Tips For The Best Orzo Pesto Pasta Salad

• Al dente orzo is key, so try not to overcook the pasta. It should have a slight bite; overcooked orzo risks becoming mushy and unpleasant.
• Rinse the pasta after cooking to avoid it becoming stodgy and sticky (thanks to the starches). Use cold water to cool it down quickly, too.
• Use good-quality pesto or, even better, make your own homemade pesto al basilico. It’s the backbone of this salad, so it’s important to get it right.
• Toast the pine nuts! Just a minute or two in a dry pan transforms the flavour of the pine nuts entirely. They become buttery and intensely nutty, adding heaps of goodness to the salad.
• Adjust the seasoning last. The salt content of your orzo pesto pasta salad can vary wildly depending on your pesto (pecorino itself is quite salty!). That’s why it’s a good idea to taste, then adjust the seasoning as you wish, with more salt, pepper, or lemon juice to taste.
• If you can, let it rest. The salad improves after 30 minutes to an hour in the fridge. The orzo absorbs the garlicky pungency of the pesto, while the other flavours mellow out and meld, reducing a little of the initial harshness.

🫙 Storing Orzo Pesto Pasta Salad

Fridge: Stored in an airtight container and then refrigerated, your orzo pesto pasta salad will last for 3-4 days.

The orzo will absorb pesto as it sits. In other words, if your salad looks dry after storing, drizzle over extra pesto or a splash of extra virgin olive oil.

If you’re making the dish ahead, consider leaving the salad leaves separate and adding them just before serving. This simple step keeps the salad leaves fresh and crisp; they can wilt if stored for longer periods.

Don’t freeze the salad. It’ll become a watery mess after defrosting. Fresh salad recipes like this are best enjoyed within a few days.

🥪 Serving Suggestions For Orzo Pesto Pasta Salad

Orzo pesto pasta salad is designed to be eaten at room temperature (or cold). It’s marvellously versatile; here’s how I like to serve it:

• As a light lunch. It’s substantial enough to make a meal on its own; the mozzarella and pine nuts provide protein and healthy fats, while the salad leaves and tomatoes keep it both fresh and light.
• As a barbecue side. Incredible alongside grilled vegetables, halloumi skewers, or veggie burgers. A crowd-pleaser that meat-eaters and vegetarians alike will reach for, particularly in the summer heat.
• For picnics and packed lunches. Orzo pesto pasta salad travels brilliantly and doesn’t need to be kept chilled — although an ice pack is a must if you’re going to be out for hours on end.
• At potlucks. This always goes down well at gatherings. It looks impressive, is vegetarian, and most people love the classic pesto-mozzarella-tomato combo.
• Alongside soup. It pairs scrumptiously with a simple roasted garlic and tomato soup or minestrone for a light and healthy yet satisfying dinner.