Pesto Orzo Salad brings the bright, familiar flavors of a classic Caprese to a light, fast pasta salad. Tiny orzo pasta combines with juicy tomatoes, fresh mozzarella, fragrant basil pesto, peppery arugula and protein-rich chickpeas for a versatile side or main that comes together in about 20 minutes. It’s ideal for cookouts, picnics, potlucks, lunches or simple weeknight dinners.
This recipe leans on a handful of fresh ingredients and a good basil pesto to do the heavy lifting. Pesto—made from basil, garlic, pine nuts, Parmesan and extra-virgin olive oil—acts as both dressing and seasoning, intensifying the basil-forward Caprese character. The orzo, tomatoes, mozzarella, arugula and chickpeas provide texture and balance, making the salad satisfying whether served warm or chilled.
Ingredients for Pesto Orzo Salad
You only need a handful of simple, fresh ingredients to make this summery orzo pesto pasta salad.
- 1 pound orzo pasta (+ salt for the pasta water)
- 1½ pounds grape, cherry or pear tomatoes, halved or quartered if large
- 1 pound fresh mozzarella, pulled into bite-sized pieces or diced
- 2 (15-ounce) cans chickpeas, rinsed and drained
- Large handful baby arugula (about 2 to 3 ounces)
- 1 cup basil pesto, at room temperature (homemade or store-bought)
- 2 Tbsp extra-virgin olive oil
- Salt and black pepper, to taste
How to Make Pesto Orzo Salad, Step-by-Step
The prep is quick and straightforward. Follow these steps:
- Prepare and measure all ingredients. If you don’t have pesto ready, make or keep some on hand. Fill a large pot with water and bring it to a boil.
- Place the tomatoes, chickpeas, mozzarella and arugula in a large mixing bowl.
- When the water boils, add a generous pinch of salt and the orzo. Cook the orzo until al dente, stirring occasionally so it doesn’t clump.
- Drain the orzo and briefly rinse under cold water to stop the cooking and remove excess starch. Add the cooled orzo to the bowl with the other ingredients.
- Add the pesto and extra-virgin olive oil, then toss gently until everything is evenly coated. Season with salt and black pepper to taste.
- Serve warm immediately, or chill in the refrigerator for at least 1 hour for a classic cold pasta salad. Garnish with fresh basil leaves if you have them.
Pro tip: You can make the salad up to two days in advance. If preparing ahead, add the arugula just before serving to keep it bright and crisp. Keep a little extra pesto or olive oil on hand to refresh the salad if it seems dry after chilling.
Substitutions and Variations
- Olives or capers: Add chopped kalamata, oil-cured or black olives or a few capers for a salty, briny note.
- Sun-dried tomatoes: Fold in chopped sun-dried tomatoes for a deeper, sweet-tangy tomato flavor and extra color.
- Extra protein: If you want a heartier dish, add shredded rotisserie chicken, grilled shrimp, diced turkey or chopped salami.
- Different pestos: Try sun-dried tomato pesto, roasted red pepper pesto or a nut-forward pesto such as pistachio-mint for a twist. For a lighter dressing, a good Italian vinaigrette also works.
- Other mix-ins: Artichoke hearts, roasted peppers, red onion, roasted garlic or toasted pine nuts are all delicious additions.
Frequently Asked Questions
What is the key to great pasta salads?
Cook the pasta to al dente. Firm pasta holds up better when mixed with other ingredients and avoids a mushy texture. Also rinse the cooked pasta briefly under cold water for chilled salads to remove excess starch and stop the cooking.
Should I rinse the orzo after cooking?
Yes—rinsing chilled pasta briefly under cold water removes surface starch, cools the pasta quickly and helps prevent sticking and clumping. It also stops the cooking so the orzo stays al dente.
How do you prevent orzo salad from drying out?
Pasta absorbs dressing as it sits. Keep a little extra pesto or olive oil available to refresh the salad before serving if it looks dry. Tossing cooked pasta with a small amount of oil before dressing can reduce immediate absorption, but adding extra dressing later preserves flavor.
Top Tips for Pesto Orzo Salad Caprese
- Batch size: This recipe makes a large bowl—about 13 to 14 cups—so it’s great for gatherings. Orzo expands as it cooks; halve the recipe for smaller servings.
- Cook pasta properly: Aim for al dente to avoid a soggy salad. Taste the orzo while cooking to check doneness.
- Serving: Serve immediately warm or chill for at least an hour for a classic cold pasta salad. It’s a flexible side for many mains and BBQ favorites.
- Make ahead: Prepare up to two days ahead; add arugula and re-season before serving.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature. Freezing is not recommended.
If you try this Pesto Orzo Salad, enjoy the simplicity and vibrant summer flavors. Buon appetito!