{"id":17527,"date":"2023-05-12T06:00:00","date_gmt":"2023-05-12T10:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=17527"},"modified":"2025-05-26T12:43:00","modified_gmt":"2025-05-26T16:43:00","slug":"pesto-orzo-salad","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/pesto-orzo-salad\/","title":{"rendered":"Pesto Orzo Salad"},"content":{"rendered":"\n

Hearty Pesto Orzo Salad is made with just a handful of ingredients, yet is bursting with fresh flavor. Ready in 25 minutes! Gluten-free, Oil-Free, and Nut-Free options. <\/em><\/p>\n\n\n\n

This Pesto Orzo Salad <\/strong>is made with tender orzo pasta, juicy cherry tomatoes, hearty chickpeas, and fresh herbs all tossed together in a dreamy, arugula pesto dressing. Get out your favorite serving bowl and prepare to dig into this delicious easy side or light dinner main.<\/p>\n\n\n

Table of Contents<\/span><\/summary>
Pasta Salad Meets Homemade Pesto<\/a><\/li>
What You Need for Pesto Orzo Salad<\/a><\/li>
How to Make Pesto Orzo Salad<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Pesto Orzo Salad<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Recipe FAQs<\/a><\/li>
Pesto Orzo Salad Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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Pasta Salad Meets Homemade Pesto<\/strong><\/h2>\n\n\n\nIf you didn’t know, pasta salads happen to be my jam. There are plenty on the blog – we’ve got a Buffalo Cauliflower Pasta Salad<\/a>, Mediterranean Pasta Salad<\/a>, Taco Pasta Salad<\/a> and a Dill Pickle Pasta Salad<\/a>. And while you might think that covers the bases, I realized we were missing a flavor I’m particularly fond of: pesto. <\/p>\n\n\n\n
Pesto is one of my favorite sauces to indulge in during the warmer Spring and Summer months. It’s packed with vibrant greens, buttery nuts, and fresh garlic, then blended into a smooth, creamy dressing that can be drizzled or spread on just about anything (orzo pasta salads included!). Bring this perfect side dish to any summer BBQ, potluck, or get together this year and you’re guaranteed to please!<\/p>\n\n<\/div><\/div>\n\n\n
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What You Need for Pesto Orzo Salad<\/strong><\/h2>\n\n\n\n
As with most cold pasta salads, this pesto orzo salad recipe is incredibly customizable. I’ll share with you my favorite add-ins and pesto to use, but feel free to switch things up to suit your crowd or personal taste buds. <\/p>\n\n\n\n
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Pesto: <\/strong>I particularly love this orzo salad with my peppery Arugula Pesto, but it’s also delicious with my nut-free pesto<\/a>, avocado pesto<\/a>, or any store-bought pesto of your choice. <\/li>\n\n\n\n
Tomatoes: <\/strong>Depending on the size, you can use either halved or whole cherry tomatoes or grape tomatoes. You can also use any chopped tomatoes of your choosing, but I will recommend juicy, sweet tomatoes for the best flavor. <\/li>\n\n\n\n
Chickpeas: <\/strong>I can’t resist sneaking a little protein into my pasta salads. It helps bulk them up and make them suitable for a main dish, if desired. I opted for canned chickpeas to make this recipe quick and easy, but feel free to use 1 3\/4 cups of chickpeas cooked from dry. <\/li>\n\n\n\n
Fresh greens: <\/strong>Fresh basil leaves and arugula are absolutely key. They bring out the flavor in the pesto and round out the dish with a burst of freshness. Don’t skimp here! <\/li>\n\n\n\n
Vegan feta: <\/strong>This is optional but adds a salty, creaminess to the pasta salad that I truly love. Go for a store-bought pesto, or if desired, try my marinated tofu “feta” recipe<\/a>.<\/li>\n<\/ul>\n\n\n\n
How to Make Pesto Orzo Salad<\/strong><\/h2>\n\n\n\n
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Cook <\/strong>the orzo according to package instructions. Drain <\/strong>and rinse<\/strong> with cold water until the orzo is room temperature. <\/li>\n\n\n\n
Whisk <\/strong>the pesto and vinegar together in the base of a large bowl until smooth. <\/li>\n\n\n\n
Add <\/strong>the room temperature orzo, tomatoes, and chickpeas and toss to combine. Add <\/strong>the basil, optional vegan feta cheese, pine nuts, and fresh arugula. Fold <\/strong>to combine, then season <\/strong>with salt to taste. <\/li>\n\n\n\n
Serve <\/strong>at room temperature or chilled.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Cook the pasta until al dente. <\/strong>The quickest way to ruin a pasta salad dish is to overcook the pasta and orzo pasta salads are no exception! Most pasta box instructions will provide instructions for cooking the pasta al dente, but if not reduce the cook time by 1-2 minutes. The orzo pasta should be tender, but not mushy. A bit of firmness should remain. <\/li>\n\n\n\n
Toast your pine nuts. <\/strong>If you’ve never experienced toasted pine nuts, you’re in for a treat! They’re buttery, nutty, and the ultimate pop of flavor. The fastest way to do this is in a dry skillet on the stovetop. Add them over medium-low heat and cook until lightly golden brown and fragrant, a couple of minutes.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\n
The best part about this Orzo Pesto Pasta Salad is it only gets better with time. It’s the perfect meal prep for a quick weeknight meal, nourishing lunches, or a hearty side dish. And since it’s best served at room temperature or chilled, it’s the ideal plant-based meal to bring to picnics and BBQs all summer long.<\/p>\n\n\n\n
If you’re looking for more orzo recipes, you’ll also love this Triple Tomato Basil Orzo Salad<\/a>, this Lemon Pepper Orzo<\/a> and this Spring Orzo Salad with Peas<\/a>!<\/p>\n\n\n\n
How to Store Pesto Orzo Salad<\/strong><\/h2>\n\n\n\n
Once prepped, this pesto salad will keep in the refrigerator for up to 5 days. For optimal preservation, store in a glass, airtight container or jar. <\/p>\n\n\n\n
Freezing and reheating is not recommended. <\/p>\n\n\n\n
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Substitutions and Variations<\/h2>\n\n\n\n
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Gluten-free option:<\/strong> Swap the wheat-based orzo pasta for a gluten-free orzo such as cassava orzo or corn and rice-based orzo pastas. You can also use any other gluten-free short cut pasta variety of your choice. <\/li>\n\n\n\n
Nut-free option: <\/strong>Use my Nut-Free Vegan Pesto<\/a> recipe and swap the pine nuts for pumpkin seeds or raw sunflower seeds. <\/li>\n\n\n\n
Oil-free option: <\/strong>Swap the pesto for my Oil-Free Avocado Pesto<\/a> instead. The pesto and vinegar base will be thicker, but still creamy and delicious. <\/li>\n\n\n\n
Use another protein: <\/strong>Replace the can of chickpeas with another plant-based protein of choice such as white beans, my Crispy Tofu<\/a> or Baked Tempeh<\/a>.<\/li>\n<\/ul>\n\n<\/div>\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Is orzo a rice or pasta?<\/strong><\/strong>
Although orzo looks like enlarged rice, it is in fact a type of pasta and typically wheat-based.<\/p> <\/div>
Does orzo have egg in it?<\/strong><\/strong>
Store-bought orzo pasta varieties are usually made without eggs and contain wheat, water, and salt. Fresh varieties, however, are often made with egg to give them extra moisture and flavor. When purchasing orzo in stores, always read the ingredients just in case!<\/p> <\/div>
What is orzo called in Italy?<\/strong><\/strong>
The word orzo directly translates to “barley” in Italian, an ode to the fact that orzo looks similar to barley. In Italy, orzo is also called risoni or risi (big rice).<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on Facebook<\/a> or Instagram<\/a>, don’t forget to tag me @FromMyBowl<\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/p>\n\n\n
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Pesto Orzo Salad<\/h2>\n\t\t