This Orzo Pesto Pasta Salad is quick and easy to make, light and refreshing and the perfect side dish for chicken, salmon, fish and even meatballs.
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So many pasta salads I've eaten in the past have tasted great but left me feeling heavy. They were also loaded with creamy dressings making them super high in calories.
This orzo salad recipe is fresher and lighter since its made with small, rice-shaped orzo pasta, which has a more delicate texture that other pastas. It's also dressed with pesto instead of heavy mayonnaise, which gives it a bright, herby flavour that feels refreshing without being too heavy.
Recipe Highlights
This orzo with pesto recipe hits all the things you'd want to eat in a salad, and it doesn't get any easier than this.
- Bursts of freshness with cherry tomatoes
- A hint of sharpness from the red onion
- Creamy and tangy feta
- Herby flavor from basil pesto
Ingredients
I find Orzo Pesto Pasta Salad perfect for meal prepping because it stays fresh in the fridge without losing its texture or flavor. The orzo keeps its chewiness, and the pesto sauce keeps the salad moist and tasty.
Plus, the ingredients don't get soggy, which makes it ideal for prepping ahead of time. Since it can be served cold, it's a convenient, ready-to-eat option for quick lunches or dinners throughout the week.
How To Make
- Cook Orzo/Risoni: In a large pot of boiling salted water, cook the orzo/risoni pasta according to package instructions until al dente. Avoid overcooking, as it continues cooking slightly while cooling.
- Prepare Vegetables and Feta: While the pasta is cooking, chop cherry tomatoes, red onion, and basil. Crumble the feta into small pieces.
- Drain and Cool Pasta: Drain the cooked orzo/risoni and rinse it under cold water in a colander to stop the cooking process and ensure the pasta texture is perfect.
- Combine Ingredients: In a large salad bowl, mix the cooled pasta, oil, pesto, chopped vegetables, crumbled feta, salt, pepper, and basil. Gently toss until evenly coated with the pesto.
- Serve or Chill: Serve immediately or chill in the refrigerator for an hour or more to let the flavors meld together.
Pair this easy pesto pasta salad with chicken tenders cooked in the air fryer, this greek chicken marinated in yoghurt, crispy paprika parmesan chicken fingers, or this slightly spicy smoked paprika chicken.
Top Tip
Rinse the cooked orzo under cold water after draining. This stops the cooking process immediately, keeps the pasta from becoming mushy, and ensures it stays light and perfectly textured for the salad.
Storage
To store cooked orzo pasta, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-5 days.
Also, you can eat Orzo Pesto Pasta Salad cold! Adding diced chicken pieces or pieces of shredded store-bought rotisserie chicken is one of my easy and favourite make ahead lunches. I also do the same with my kimchi noodle salad.
2 Simple Swaps
- Swap Orzo for Quinoa: For a gluten-free option, substitute orzo with cooked quinoa, which adds a slightly nutty flavor and more protein.
- Swap Feta for Goat Cheese: If you prefer a creamier texture, you can replace crumbled feta with goat cheese, which adds a tangy flavor.
Adding in a can of chickpeas or some roasted pumpkin bits also works well in this orzo salad, and not only makes it go further, but also makes it a meal on its own! Or, put it together with some air fryer turkey meatballs or air fryer cauliflower bites for make ahead meal prepping.
Orzo Pesto Pasta Salad
Ingredients
- 1 cup Orzo/Risoni pasta, uncooked
- 1 tablespoon Extra Virgin Olive oil
- ¼ cup Pesto Sauce (homemade or storebought)
- 1 cup Cherry tomatoes, cut sliced into half
- 1 small Red Onion diced
- ¼ cup Feta, crumbled
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ cup Chopped fresh basil
Instructions
- In a large pot of boiling salted water, cook the orzo/risoni pasta according to the package directions until al dente. Be careful not to overcook, as the orzo will continue to cook slightly as it cools down.
- While the orzo/risoni is cooking, prepare the vegetables by chopping the cherry tomatoes, red onion and basil. Crumble the feta with your hands into small pieces.
- Drain the cooked orzo/risoni pasta and rinse it under cold water in a colander until it's cooled. This will stop the cooking process and ensure your salad has the perfect pasta texture.
- In a large salad bowl, combine the cooled orzo/risoni, oil, pesto, chopped vegetables, feta cheese, salt, pepper, and basil. Gently toss everything together until the ingredients are evenly distributed and coated in the pesto sauce.
- You can serve this salad immediately, or allow it to chill in the refrigerator for an hour or more to allow the flavors to fully meld together.
Notes
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Kim says
I'm putting this one of the Christmas menu this year!