Creamy pesto coating every tiny grain of pasta, bursts of cherry tomato sweetness, and that cool crunch from fresh cucumber. Easy Orzo Salad with Pesto is what you make when you want something bright and satisfying without turning on the oven or standing over the stove.
I first threw this together during a Texas summer heat wave in 2019 the kind where even thinking about cooking feels exhausting. A friend took one bite and said, “Wait, this is just orzo?” She couldn’t believe something so simple tasted this good. After testing it with different pestos and add-ins over the past few years, I’ve learned the secret is letting the salad sit for 10 minutes so the flavors really soak in.
Yesica Andrews
Easy Orzo Salad with Pesto Recipe You Need Now
This Easy Orzo Salad with Pesto is a delightful mix of tender orzo pasta combined with fresh pesto, juicy cherry tomatoes, and creamy mozzarella pearls. Perfect for a light dinner or a refreshing summertime side, it’s simple to prepare and full of vibrant flavors.
3/4 cup fresh arugula and basil pesto (See Note 1) recipe here or store bought pesto is fine too!
12 oz fresh mozzarella pearls, halved or mini mozzarella balls
1 pint cherry tomatoes, halved
balsamic glaze, for drizzling (optional) See Note 2
Method
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
Cook the orzo pasta until it is al dente following the instructions on the package.
Drain the pasta and rinse it under cold water to cool it down completely.
Transfer the cooled orzo into a big mixing bowl and mix in the pesto until all the pasta is evenly coated.
Carefully fold in the halved mozzarella balls and the halved cherry tomatoes.
Just before serving, add a drizzle of balsamic glaze for an extra touch of sweetness and flavor.
Notes
Note 1: My 10 minute Basil Arugula Pesto Recipe
Note 2: Balsamic glaze is a thickened balsamic vinegar and can be found at most large chain grocery stores in the vinegar/oil/salad dressing section.
Why You’ll Love This Easy Orzo Salad with Pesto
This is the kind of recipe that works whether you’re bringing it to a potluck or just need something fresh and filling on a Wednesday night. The combination of creamy mozzarella, sweet cherry tomatoes, and bright pesto feels fancy but comes together in the time it takes to boil pasta and chop a few things.
No cooking skills required: If you can boil water and stir, you’re golden.
Make-ahead friendly: It actually tastes better after sitting in the fridge for a few hours.
Flexible and forgiving: Forgot the balsamic glaze? Still delicious. Only have regular mozzarella? Chop it up and toss it in.
Fresh but filling: Light enough for summer, but hearty enough to feel like a real meal.
Key Ingredients You’ll Need
Everything here is easy to find at any grocery store, and you probably already have half of it in your pantry. The beauty of this salad is how few ingredients it takes to create something this flavorful.
Orzo: Those tiny rice-shaped pasta grains soak up pesto like a dream. Cook it al dente so it stays tender but not mushy.
Pesto: Use homemade if you’ve got it (the arugula and basil version is especially good here), or grab a quality jar from the store. Either works beautifully.
Fresh mozzarella pearls: The creamy, milky flavor balances the bright pesto perfectly. If you can only find the bigger balls, just halve or quarter them.
Cherry tomatoes: Sweet, juicy, and they add pops of color. Halving them lets their flavor mix into every bite.
Balsamic glaze: This is optional but highly recommended. That sweet-tangy drizzle on top takes it from “nice salad” to “wait, can I have the recipe?”
How to Make It
The process is wonderfully simple: cook, cool, toss, and serve. After testing this dozens of times, I’ve found that letting the orzo cool completely before adding the pesto keeps everything from getting gummy. Here’s the quick rundown.
Step
What to Do
Why It Matters
1
Boil orzo in salted water until al dente, then drain and rinse in cold water
Cold water stops the cooking and prevents clumping
2
Let orzo cool to at least room temperature
Hot pasta makes pesto oily and separates the sauce
3
Toss cooled orzo with pesto in a large bowl
Coating the pasta first ensures every bite is flavorful
4
Gently fold in mozzarella pearls and cherry tomatoes
Keeps the tomatoes and cheese intact, not smashed
5
Drizzle with balsamic glaze right before serving
Adds a sweet-tangy finish that ties everything together
Pro Tip: If you’re making this ahead, wait to add the mozzarella and tomatoes until an hour before serving. They stay fresher and the tomatoes won’t water down the salad.
Simple Swaps and Tweaks
One of the best things about this Easy Orzo Salad with Pesto is how adaptable it is. You can swap ingredients based on what you have or what’s in season, and it’ll still turn out great.
Ingredient
Easy Swap
Fresh mozzarella pearls
Cubed fresh mozzarella, feta crumbles, or even goat cheese
Store-bought basil pesto, sun-dried tomato pesto, or even a lemony herb dressing
Balsamic glaze
Drizzle of olive oil and a squeeze of lemon, or skip it entirely
Add-ins I love: A handful of baby spinach or arugula, diced cucumbers, sliced olives, or grilled chicken if you want extra protein.
How to Serve and Store
This salad is a total workhorse. Serve it as a side at your next barbecue, pack it for lunch, or eat it straight from the bowl while standing at the counter (no judgment here). It’s one of those recipes that fits into your life however you need it to.
Serve it chilled or at room temperature: Both ways are delicious, though I think it tastes best slightly cool.
Make it a meal: Add grilled shrimp, rotisserie chicken, or white beans for a heartier dinner.
Store leftovers: Keep in an airtight container in the fridge for up to 3 days. The pesto may soak in more over time, so you might want to stir in a little extra before serving again.
Note: This salad doesn’t freeze well because the mozzarella and tomatoes get watery when thawed. Stick to fridge storage and enjoy it within a few days for the best texture and flavor.
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FAQs ( Easy Orzo Salad with Pesto )
Can I make this salad ahead of time?
Yes, this recipe actually tastes better after sitting for a few hours. Store it covered in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it perfect for meal prep or potluck dishes.
What vegetables work best in this dish?
Cherry tomatoes, bell peppers, and red onion are classic choices that add great color and crunch. You can also include cucumber, zucchini, or roasted vegetables like bell peppers. Choose firm vegetables that won’t get mushy when mixed with the dressing.
Should I use store-bought or homemade pesto?
Both work wonderfully in this recipe. Store-bought pesto is convenient and saves time, while homemade gives you control over ingredients and freshness. If using jarred pesto, choose a high-quality brand with good basil flavor for the best results.
How do I prevent the orzo from getting mushy?
Cook the orzo just until al dente according to package directions, then immediately rinse with cold water to stop cooking. This keeps the pasta firm and prevents it from absorbing too much dressing. Slightly undercooking is better than overcooking for salads.
What protein can I add to make it a complete meal?
Grilled chicken, shrimp, or chickpeas work perfectly in this dish. Fresh mozzarella balls or feta cheese also add protein and complement the pesto beautifully. Add proteins after the salad has cooled to prevent wilting other ingredients.
You’ll love how this Easy Orzo Salad with Pesto turns out every single time. The creamy pesto clings to every grain, the tomatoes stay juicy, and that balsamic drizzle pulls it all together in the best way. It comes together quickly and honestly tastes even better after a few hours in the fridge. This is the kind of recipe you’ll make over and over once you see how simple and delicious it really is.
Want to switch things up? Toss in some arugula or spinach for extra greens, or add grilled chicken if you need more protein. A trick I learned from shopping Texas farmers markets: use whatever tomatoes are sweetest that week, even heirloom varieties when they’re in season. You can also swap the mozzarella for crumbled feta if that’s what you’ve got on hand. Leftovers keep beautifully in the fridge for up to three days, just give it a good stir before serving again.
I’d love to know how yours turns out! Did you add anything special or serve it at a gathering? Drop a comment below or share a photo so we can all see your beautiful bowl. This recipe is perfect for passing along to a friend who needs an easy win in the kitchen. Save it, share it, and enjoy every fresh, pesto-covered bite.
