This easy orzo pesto pasta salad is made with tender orzo, mini mozzarella balls, and sweet baby plum tomatoes, all mixed with your favorite pesto - perfect for summer meals or light lunches.
Looking for a fresh and tasty pasta salad? This orzo pesto pasta salad with creamy mini mozzarella and juicy baby plum tomatoes is the best choice. Iโm not exaggerating - I love all kinds of pasta salads, but this one is my absolute favorite. No other tastes better or is easier to make.
I often bring it to potlucks - not only because itโs better than most other pasta salads, but also because it keeps well and can be made a day ahead.
You can serve the orzo salad with pesto with Garlic and Herb Marinated Chicken, Garlic Butter Chicken Wings, or Quick Pork Belly Bites.
Prep Time: 15 minutes | Cook Time: 10 minutes | Ingredients: 5 | Servings: 4-6 slices | Difficulty: Easy
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Recipe ingredients
For pasta, orzo is my top pick because its small shape works perfectly with this salad. But you can use any small pasta you like - farfalle, spirals, fusilli, macaroni - they all taste great in this pesto salad recipe.
Pesto: Your favorite kind. You can use homemade pesto or regular, store-bought basil pesto.
Tomatoes: Small plum tomatoes, cherry, or grape tomatoes are perfect. However, if all you have are regular-sized ones, do use them (chopped into small pieces).
Mozzarella: Mini mozzarella balls are great, but regular chopped mozzarella balls are just as good. Try these Easy Penne Caprese, too.
Fresh basil
See the recipe card for complete information on ingredients and quantities.
Additions and variations
Nuts: Add toasted pine nuts (so good!) or walnuts for crunch.
Cheese: Use feta instead of mozzarella; the flavor will be completely different but still delicious.
Vegetables and greens: Stir in some roasted red peppers or olives. Add arugula or baby spinach; they both work great in this salad.
How to make orzo pesto pasta salad?
Step #1: Cook the orzo according to package instructions and drain it well.
Step #2: Return it to the pot and mix it with the pesto. Let it cool slightly while you do the chopping.
Step #3: Quarter the mozzarella balls and halve or quarter the tomatoes (depending on size). Slice the basil.
Step #4: Combine everything in the pot, adjust the taste, and transfer to a serving bowl.
Make ahead and store
Make the orzo pesto salad ahead and store it, covered, in the fridge. Stir well and adjust the taste again (if necessary) before serving.
Refrigerate leftovers for 2-3 days in an airtight container.
Recipe FAQs
Yes! Small pasta shapes like farfalle, fusilli, or macaroni work well and hold the pesto nicely.
Itโs best enjoyed fresh or refrigerated. Freezing can change the texture of the mozzarella and tomatoes, so I donโt recommend freezing this salad.
More summer salads
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๐ Recipe
Orzo Pesto Pasta Salad
Equipment
- Large pot
- Large bowl
Ingredients
- 1 lb orzo
- ยพ cup pesto Note 1
- 9 oz small tomatoes Note 2
- 4.5 oz mini mozzarella balls
- 1 small handful basil
- fine sea salt and ground black pepper
Instructions
- Cook the orzo according to the package instructions. Drain well and return it to the pot.1 lb orzo
- Stir the pesto into the warm orzo and let it cool slightly while you prepare the remaining ingredients.ยพ cup pesto
- Chop: Quarter the mozzarella balls and the tomatoes. Finely slice the basil leaves.9 oz small tomatoes + 4.5 oz mini mozzarella balls + 1 small handful basil
- Combine salad: Add the mozzarella, tomatoes, and basil to the orzo. Stir gently to combine.
- Season with salt and pepper to taste, then transfer the salad to a serving bowl.fine sea salt and ground black pepper
Notes
- Pesto: Use your favorite homemade or store-bought pesto.
- Tomatoes: Preferably cherry, grape, or mini plum tomatoes. However, regular, chopped tomatoes work, too.
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