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Overhead image of an oval platter with orzo pasta salad and two gold serving utensils sticking out of it.

Pesto Orzo Pasta Salad (20-Minute)

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A pesto orzo pasta salad with cherry tomatoes, fresh basil, and mozzarella. Ready in 20 minutes, great as a side dish or light meal prep lunch.
Course dinner, Lunch, Side Dish
Cuisine American, Italian, Mediterranean
Diet Gluten Free, Vegetarian
Keyword easy, healthy pasta salad, orzo pesto salad, party food, pasta salad, quick
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 447
Author Robyn Conley Downs

Equipment

  • Large Bowl

Ingredients

  • 1 pound orzo
  • 1 cup pesto
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon kosher salt
  • 1 ½ cups halved cherry tomatoes 
  • 1 cup packed basil, thinly sliced
  • ½  cup toasted pine nuts
  • 2 cups small mozzarella balls, coarsely chopped

Instructions

  • Bring a large pot of salted water to a strong boil over high heat. Add the orzo and cook just shy of al dente, about 1-2 minutes short of the package directions.
  • Drain the pasta and do not rinse. Immediately transfer the hot pasta to a large bowl.
  • Add the pesto, lemon juice, vinegar, and salt, stirring to combine. Allow to sit for 5-10 minutes for the flavors to absorb and the pasta to cool.
  • Add the tomatoes, basil, pine nuts, and mozzarella, stirring to combine. Serve warm, at room temperature, or cold.

Notes

  • For gluten-free, use gf orzo or any similar small shaped pasta.

Nutrition

Serving: 1 (of 8) | Calories: 447kcal | Carbohydrates: 48g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 388mg | Potassium: 251mg | Fiber: 3g | Sugar: 4g | Vitamin A: 922IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 2mg
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