This easy pesto orzo pasta salad recipe is the ideal summer dinner. What I love about this 30 minute dinner is how you just need a few ingredients to whip up a quick and fresh dinner!
This pasta salad comes together in under 30 minutes. Perfect for a quick lunch, meal prep, or as a side for your next cookout.
If you like this orzo dish, you should try my Pasta Asparagus Salad or One Pot Vegetable Orzo Soup with Lemon or Zucchini and Eggplant Lasagna (No Noodle).
Why You Will Love This Dinner
Easy Cooking:
You don’t need a long list of ingredients or complicated steps. It comes together in under 30 minutes, making it perfect for busy weeknights or low-effort meal prep.
Fresh Ingredients:
Orzo keeps it satisfying, while the cherry tomatoes add a dose of antioxidants and color. Pesto brings in fresh herbs, and the mozzarella adds calcium and creaminess without being heavy.
Versatile Meal:
Serve it warm as a cozy dinner, or chilled as a refreshing pasta salad. It’s great on its own, but also pairs well with grilled chicken. It packs well for lunch, picnics, or make-ahead dinners.
Ingredients
Orzo pasta – A small, rice-shaped pasta that gives the dish a comforting, hearty base
Cherry tomatoes – add brightness and a burst of freshness.
Balsamic vinegar – Adds a touch of sweetness and acidity to elevate the tomatoes.
Pesto – The star sauce—herby, nutty, and rich—it ties the whole dish together.
Mozzarella balls – Creamy and mild, they give the salad a satisfying texture and mellow flavor.
Lemon juice – A final squeeze of brightness that wakes up the whole dish.
Substitutions and Variations
Instead of orzo:
- Try short pasta shapes like fusilli, shells, or bowtie
Instead of cherry tomatoes:
- Roasted red peppers
- Sun-dried tomatoes for a more intense flavor
- Diced zucchini or sautéed spinach for extra veggies
Instead of mozzarella balls:
- Shaved parmesan or goat cheese for a creamy-tangy twist
- Dairy-free mozzarella for a vegan option
Instead of pesto:
- Sun-dried tomato pesto or red pepper pesto
Instead of balsamic vinegar:
- Red wine vinegar or lemon juice for a lighter acidity
Add-ins to boost it:
Grilled chicken, shrimp, or chickpeas for protein
A handful of arugula or baby spinach for greens
Toasted pine nuts or walnuts for crunch
Step by step instructions
- Cook the orzo according to package directions until al dente.
- Sauté the tomatoes and garlic in olive oil until softened.
- Add balsamic vinegar and salt to the tomatoes and cook briefly.
- Toss the hot orzo with pesto in a large bowl.
- Add cooked tomatoes and mozzarella balls to the orzo.
- Squeeze fresh lemon juice over the top.
- Taste and adjust seasoning as needed.
- Serve warm or chilled.
Tips and Notes:
Salt your pasta water! It’s your only chance to season the orzo from the inside out—don’t skip it.
Use the orzo while it's hot. Tossing the pesto in while the pasta is warm helps it melt and coat every piece more evenly.
Don’t overcook the tomatoes. You want them to soften and burst slightly but still hold their shape and freshness.
Drain mozzarella if it's packed in water. This keeps your salad from getting watery.
Serving Suggestions
Make it a meal: Add grilled chicken, shrimp, or white beans for protein. Toss in greens like arugula or baby spinach for extra color and nutrients.
Storage and Reheating Instructions
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get better as it sits!
Reheating (Optional):
This dish is delicious cold or at room temperature, but if you prefer it warm:
- Gently reheat in the microwave in 30-second intervals, stirring between each.
- Add a splash of water, olive oil, or lemon juice before reheating to loosen it up if the pasta has absorbed too much of the sauce.
Pesto Orzo Pasta Salad
Ingredients
- 1 lb orzo pasta
- 9 oz cherry tomatoes halved
- 2 cloves garlic minced
- ½ tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- ¾ cup pesto store-bought or homemade
- 1 cup mozzarella balls
- ½ lemon
Instructions
- Cook the orzo according to package directions until al dente. Drain and set aside in a large bowl.
- Sauté the tomatoes: In a skillet over medium heat, warm the olive oil. Add the halved cherry tomatoes and garlic. Cook for 4–5 minutes until the tomatoes begin to soften and burst slightly. Add the balsamic vinegar and a generous pinch of salt, stirring to coat. Cook 1–2 more minutes, then remove from heat.
- Toss it all together: While the orzo is still warm, stir in the pesto so it melts into the pasta. Add the cooked tomatoes (with any juices from the pan), mozzarella balls, and a big squeeze of lemon juice.
- Taste and adjust with more salt, lemon, or pesto if needed. Serve warm or chilled.
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