Orzo Pasta Salad with Pesto alla Genoveses
A vibrant, summery pasta salad featuring tender orzo tossed in classic basil pesto (Pesto alla Genovese) with juicy tomatoes, crisp cucumbers, briny olives, and creamy pine nuts. Light, aromatic, and perfect for lunches, picnics, or Mediterranean-style dinners. Served chilled or room temperature — fresh, herby, and incredibly satisfying.
⏱ Time
Prep: 12 minutes
Cook: 10 minutes
Total: 22 minutes
🥗 Ingredients
For the Orzo Pasta Salad
1 ½ cups orzo pasta
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ cup kalamata olives, sliced
¼ cup red onion, finely chopped (optional)
¼ cup pine nuts or toasted almonds
½ cup fresh basil leaves, torn
½ cup fresh mozzarella pearls (optional for vegetarian, skip for vegan)
For the Pesto alla Genovese
(You can use store-bought pesto, but fresh is best.)
2 packed cups fresh basil leaves
¼ cup pine nuts
2 cloves garlic
½ cup extra virgin olive oil
½ cup freshly grated Parmesan
¼ cup pecorino romano (optional)
½ tsp salt
1–2 tbsp lemon juice (not traditional but brightens salad)
🍽 Instructions
1. Cook the Orzo
Bring a pot of salted water to a boil.
Add the orzo and cook 8–10 minutes until al dente.
Drain and rinse with cold water to cool.
Toss with a drizzle of olive oil to prevent sticking.
2. Make the Pesto
Add basil, pine nuts, garlic, Parmesan, pecorino, salt, and lemon juice to a food processor.
Pulse until chopped.
With the processor running, slowly drizzle in the olive oil until creamy and smooth.
3. Assemble the Salad
In a large bowl, combine the cooled orzo, tomatoes, cucumber, olives, red onion, nuts, and basil leaves.
Add ½–⅔ cup pesto and toss until everything is nicely coated.
Add mozzarella pearls (if using).
Taste and adjust salt, lemon, or pesto to your liking.
4. Chill & Serve
Refrigerate 20–30 minutes for the flavors to combine.
Serve cold or room temperature.
💡 Tips
Add veggies: Roasted zucchini, spinach, or grilled corn.
Make it vegan: Use vegan parmesan or nutritional yeast in the pesto and skip mozzarella.
Balancing flavors: Add a splash of lemon juice if the salad feels heavy.
Make ahead: Prepare 6–24 hours in advance; mix in a little extra pesto before serving.
Extra protein: Add chickpeas, grilled chicken, or shrimp.
❄️ Storage
Keeps 3–4 days in an airtight container in the refrigerator.
Add a spoon of pesto before eating to refresh the flavor.
❓ frequently Asked Questions FAQs
Can I use store-bought pesto?
Yes! Use a high-quality basil pesto made with real olive oil and pine nuts.
Can this be made dairy-free?
Absolutely — use vegan parmesan or nutritional yeast in the pesto and skip mozzarella.
Does orzo get mushy?
Rinse it after boiling to stop the cooking and keep it firm for salads.
What can I substitute for pine nuts?
Walnuts, almonds, or cashews work well and are budget-friendly.
ℹ️ Nutrient Amount
Calories ~480 kcal
Carbs 48 g
Protein 12 g
Fat 26 g
Fiber 3 g
Sodium 320 mg