This orzo pesto pasta salad is a fresh and easy recipe made with basil pesto, juicy cherry tomatoes, mozzarella pearls, and Parmigiano Reggiano. My secret to an even, flavorful pesto coating is a splash of starchy pasta water, while lemon zest adds a bright finish. Ready in under 30 minutes, it's the perfect light meal or an easy side dish!
I love this orzo pasta salad with pesto because it turns one of my favorite Italian sauces into a fresh and easy meal. My Italian family is from Genoa, the birthplace of pesto, so this classic sauce is a staple in my kitchen. From traditional pesto pasta to creamy pesto and ricotta pasta, I make a fresh batch often and am always looking for new ways to enjoy it.
This pesto pasta salad is my latest favorite because it combines all the Italian flavors I love in an easy make-ahead dish. What sets this recipe apart is a traditional pesto technique that has been passed down in my Genovese family: loosening the pesto with reserved pasta water before adding it to the orzo. This creates a light, even coating without clumping, so every bite is bursting with flavor!
Recipe at a Glance: Orzo Pesto Pasta Salad
- ⏱️ Total Time: 25 minutes (15 minutes prep; 10 minutes cook)
- 🍽️ Servings: 8
- 🧑🍳 Special Technique: reserved pasta water loosens the pesto so it coats the orzo lightly and evenly.
- 🥣 Key Ingredients: orzo, basil pesto, cherry tomatoes, mozzarella pearls, Parmigiano Reggiano
Why You'll Love This Recipe
- Quick and easy: ready in just 25 minutes, this pesto orzo pasta salad is perfect when you need a simple meal fast.
- Fresh Italian flavors: savory pesto, creamy mozzarella, and a bright lemon finish make every bite fresh and satisfying.
- No rinsing required: unlike many pasta salad recipes, the cooked orzo isn't rinsed, so its starch helps the pesto cling to every bite.
- Perfect for making ahead: prepare the pasta salad in advance for an easy lunch, dinner, or side dish that's ready when you need it.
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Ingredients
Orzo pesto pasta salad is made with simple, high-quality ingredients, so choosing the best ones makes all the difference. The ingredient notes below include my recommendations and helpful tips.
Ingredient Notes:
- Orzo: this small, rice-shaped pasta mixes easily with the other ingredients, making it perfect for pasta salad. In my recipe testing, I found that bronze-cut Italian orzo worked best because its rough texture holds onto the pesto well. It's the same type I use in other Italian dishes like my orzo vegetable soup.
- Pesto: basil pesto is the star of this recipe, so use a high-quality one for the best flavor. I love using my homemade pesto from my pasta al pesto recipe, made with simple ingredients like Genovese basil, extra virgin olive oil, and pine nuts. Store-bought pesto also works for convenience; I recommend choosing one made with extra virgin olive oil for a more traditional flavor.
- Cherry tomatoes: these add a juicy sweetness that balances the savory pesto. I love using a mix of red, yellow, and orange cherry tomatoes for a beautiful pop of color. They're my favorite tomatoes for salads like this spinach arugula salad.
- Mozzarella pearls: also called perline in Italian, they're the perfect bite-size for pasta salad. In my recipe testing, I found that pearls work better than larger mozzarella because they don't need to be cut, helping to keep excess moisture out of the salad. If you have leftovers, you'll love them in my Italian chopped salad and marinated mozzarella balls.
- Parmigiano Reggiano: for the richest flavor, look for DOP Parmigiano Reggiano from Italy. Authentic versions will have the red and yellow DOP seal on the package. Buy it by the block and grate it yourself, as pre-grated cheese may contain anti-caking agents that can interfere with smooth melting. If you have extra, use it in my pasta with capers and lemon, sausage and ziti bake, and Italian mac and cheese.
See recipe card for quantities.
Substitutions and Variations
- Use a different pasta: substitute another small pasta shape, such as ditalini or small shells.
- Use a different mozzarella: if you can't find mozzarella pearls, use larger varieties like bocconcini or ciliegine. Drain well, cut into bite-sized pieces, and pat dry to prevent excess moisture in the salad.
- Add some crunch: top with homemade pangrattato just before serving for a crispy, savory finish.
- Use a different cheese: instead of Parmigiano Reggiano, use Pecorino Romano (the same cheese used in my cacio e pepe) for a sharper, saltier finish, or Grana Padano for a milder flavor.
How to Make Orzo Pesto Pasta Salad
- Step 1: Bring a large pot of water to a boil and stir in the kosher salt. Add the orzo (image 1a) and cook extra al dente, about 1 minute less than the package instructions. Just before draining, reserve 1 cup of pasta water (image 1b).
- Step 2: Place the pesto in a large bowl. Stir in ¼ cup of the reserved pasta water until combined (image 2). This helps the pesto coat the orzo evenly and prevents clumping.
- Step 3: Add the drained orzo directly to the bowl with the pesto and toss until evenly coated. Stir in the lemon zest and Parmigiano Reggiano, adding more reserved pasta water 1 tablespoon at a time as needed for a light, even coating (image 3). Let the orzo cool for about 5 minutes before adding the remaining ingredients.
- Step 4: Stir in the cherry tomatoes, mozzarella pearls, and fresh basil until evenly combined (image 4). Serve and enjoy!
Storage & Make Ahead
- Storage:
- Refrigerator: store leftover orzo pesto pasta salad in an airtight container in the refrigerator for up to 3 days.
- Freezer: I don't recommend freezing this pasta salad because the tomatoes and fresh mozzarella can become watery and lose their texture when thawed.
- Make Ahead: prepare the pasta salad up to 1 day in advance and refrigerate until ready to serve.
⭐️ Maria's Tip: whether storing the leftovers or making the salad ahead, refrigerate some of the reserved pasta water separately. Add a splash as needed to loosen and refresh the salad before serving.
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Expert Tips
- Don't rinse the orzo: although many pasta salad recipes call for rinsing the pasta, I leave the orzo unrinsed. The starch left on the cooked pasta clings to the pesto, giving you a more flavorful and even coating in every bite. Cook it extra al dente (about 1 minute less than the package instructions) so it stays perfectly firm as it cools.
- Loosen the pesto first: stir reserved pasta water into the pesto before adding the orzo. This traditional Italian technique helps the pesto coat the pasta lightly and evenly instead of clumping.
- Add ingredients in stages: stir the Parmigiano Reggiano and lemon zest into the orzo while it's still warm, so the cheese incorporates smoothly and the zest releases its aroma. Let the orzo cool briefly before adding the tomatoes and mozzarella, helping them stay fresh and maintain their texture.
- Add pasta water gradually: once the pesto and orzo are combined, add more reserved pasta water only as needed when mixing in the remaining ingredients. Start with 1 tablespoon at a time, until you reach your desired consistency. This keeps the pesto light and evenly distributed without making the pasta salad watery.
FAQs for Orzo Pesto Pasta Salad
I recommend adding pesto to warm pasta when making pesto orzo salad. The warmth helps the pesto coat the orzo evenly and allows the Parmigiano Reggiano to incorporate smoothly. I then let the orzo cool briefly before adding the tomatoes and mozzarella so they stay fresh and maintain their texture.
Pasta continues to absorb moisture as it sits, which can make orzo pesto pasta salad dry over time. To prevent this, loosen the pesto with reserved pasta water, adding 1 tablespoon at a time until reaching your desired consistency. You can also save some pasta water to refresh the salad before serving.
When making orzo pasta salad with pesto, clumping can happen if the pesto is too thick to coat the pasta evenly. To prevent this, mix the pesto with warm starchy pasta water before adding the orzo, creating a light and even coating.
Serving Suggestions
This orzo pesto pasta salad is delicious as a light meal or an easy side dish. Here are some of my favorite ways to serve it:
- With an Italian main: serve it alongside chicken Milanese or chicken limone for an easy Italian meal.
- With Italian bread: pair it with a homemade Italian bread baguette or Ligurian focaccia. They're perfect for soaking up any pesto left on the plate.
- For a picnic or potluck: serve it alongside whipped ricotta dip or bruschetta with burrata for a fresh Italian spread.
- Followed by a simple dessert: finish the meal with 3 ingredient cookies or almond biscotti for an easy treat.
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Recipe
Orzo Pesto Pasta Salad
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Ingredients
- 1½ tablespoons kosher salt (plus more to taste)
- 1 pound orzo (dried)
- 1 cup pesto *
- 2 teaspoons lemon zest (about 1 lemon)
- ¼ cup Parmigiano Reggiano (finely grated)*
- 1 cup cherry tomatoes (halved)
- 8 ounces mozzarella pearls (perline) (drained and patted dry)
- ¼ cup fresh basil (chopped)
Instructions
- Cook the orzo: bring a large pot of water to a boil and stir in the kosher salt. Cook the orzo extra al dente (about 1 minute less than the package instructions). Just before draining, reserve 1 cup of pasta water.
- Prepare the pesto: place the pesto in a large bowl. Stir in ¼ cup of the reserved pasta water until combined. This helps the pesto coat the orzo evenly and prevents clumping.
- Toss the orzo and pesto: add the drained orzo to the bowl with the pesto and toss until evenly coated. Stir in the lemon zest and Parmigiano Reggiano, adding more reserved pasta water 1 tablespoon at a time as needed for a light, even coating. Let the orzo cool for about 5 minutes before adding the remaining ingredients.
- Add the remaining ingredients: stir in the cherry tomatoes, mozzarella pearls, and fresh basil until combined. Serve and enjoy!
Video
Notes
- Pesto: I recommend using my homemade basil pesto for the best flavor, but a high-quality store-bought pesto works too. For a more traditional flavor, look for one made with extra virgin olive oil.
- Grate your own Parmigiano Reggiano: freshly grated cheese has the best flavor and melts more evenly into the pesto. Pre-grated cheese may contain anti-caking agents that can interfere with smooth melting.
- Don't rinse the orzo: unlike traditional pasta salad recipes, the orzo is not rinsed. The remaining starch on the pasta helps the pesto cling evenly.
- Save the reserved pasta water: refrigerate any unused pasta water. Add a splash as needed to freshen up the leftover pasta salad.
- Storage: refrigerate leftovers in an airtight container for up to 3 days.
- Make ahead: prepare the pasta salad up to 1 day in advance and refrigerate in an airtight container until ready to serve.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Maria D'Errico says
I hope you enjoy my orzo pesto pasta salad! My family and I love the bright Italian flavors and how easy it is to make. I'd love to hear what you think!