Go Back

Orzo Pesto Salad

A vibrant and refreshing salad combining orzo, basil pesto, cherry tomatoes, cucumbers, and mozzarella, perfect for meal prep or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Pesto
  • 1 cup uncooked orzo The pasta base that adds heartiness.
  • 1/2 - 2/3 cup basil pesto Provides the salad with a burst of herby flavor.
Fresh Vegetables
  • 1 medium English cucumber Adds fresh, crunchy texture.
  • 1 cup sweet cherry tomatoes Offers a burst of sweetness and color.
  • 1 medium yellow bell pepper Contributes a sweet crunch and vibrant color.
Cheese
  • 1 cup mini pearl mozzarella balls Provide creaminess and a satisfying bite.

Method
 

Cooking Orzo
  1. Bring a large pot of salted water to a boil and add orzo. Cook al-dente according to the package instructions, reducing the cooking time by 1 – 2 minutes. Strain and run under cold water to stop the cooking further. Set to the side.
Mixing Ingredients
  1. Mix in 1 batch of basil pesto or ½ – ⅔ cups of store-bought pesto.
Assembling Salad
  1. In a large bowl, toss the cooked orzo with cucumbers, tomatoes, bell pepper, and mini pearl mozzarella balls.
  2. Drizzle the pesto over the salad and toss to coat. Enjoy!

Notes

For the best flavor, chill the salad for 30 minutes before serving. Add a squeeze of fresh lemon juice for extra brightness. Store in an airtight container in the fridge for up to 3 days.