Italian-Style Pesto and Orzo Salad
This Mediterranean-friendly salad features tender orzo pasta tossed with homemade (or store-bought) basil pesto, juicy tomatoes, mozzarella, arugula, and olives. It’s a fresh, satisfying dish that works as a main, side, or picnic salad.
⏱ Time
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
Salad:
1 ½ cups dry orzo pasta
1 cup cherry tomatoes, halved
1 cup baby arugula (or spinach)
½ cup Kalamata or black olives, halved
½ cup mozzarella pearls (or cubed fresh mozzarella)
¼ cup sun-dried tomatoes, chopped
¼ red onion, thinly sliced
2 tbsp toasted pine nuts (optional)
Fresh basil leaves, for garnish
Pesto Dressing:
½ cup basil pesto (store-bought or homemade)
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Salt & black pepper, to taste
Instructions
1. Cook orzo – Boil orzo in salted water until al dente (about 8–10 minutes). Drain, rinse under cold water, and toss with a drizzle of olive oil to prevent sticking.
2. Make dressing – In a small bowl, whisk pesto, olive oil, lemon juice, salt, and pepper.
3. Assemble salad – In a large bowl, combine orzo, tomatoes, arugula, olives, mozzarella, sun-dried tomatoes, and onion.
4. Toss & garnish – Pour dressing over salad and toss until well coated. Top with pine nuts and fresh basil.
5. Chill or serve – Serve immediately at room temp or chill for 30 minutes for a refreshing cold pasta salad.
Notes & Tips
Add protein: Grilled chicken, shrimp, or chickpeas make it a full meal.
For extra creaminess: Stir in 2 tbsp ricotta or burrata on top.
Can be made ahead—just keep arugula separate and toss before serving to keep it fresh.
❓ Frequently asked questions FAQ
Q: Can I use another pasta?
Yes—farfalle, penne, or couscous also work.
Q: What if I don’t have pine nuts?
Swap with toasted almonds, walnuts, or sunflower seeds.
Q: How long does it last?
3–4 days in the fridge in an airtight container.
Nutrition information
Calories: ~340
Protein: 11g
Carbs: 38g
Fat: 16g
Fiber: 4g