Pesto Orzo Salad is favorite side dish no matter the season. It can easily be turned into a main course if you top it with shrimp or chicken. Chock full of orzo, peas, tomatoes, bell peppers and parmesan cheese, this easy orzo salad comes together in only about 20 minutes.
Pesto orzo salad is a delicious and refreshing dish that combines the flavors of orzo pasta, pesto sauce, and various fresh ingredients. We do make ours creamy by dressing it in a mixture of mayonnaise and pesto. If you want to cut calories, you could use Greek yogurt. I like to add lots of fresh veggies to my orzo pesto salad to make it more of a meal.
Orzo Pesto Pasta Salad Ingredients
- Orzo
- I buy mine at Trader Joes or Sprouts.
- Chopped Red Bell Pepper
- Adds a nice crunch and sweetness.
- Chopped Cherry Tomatoes
- Sundried Tomatoes would be great as well.
- Peas
- Frozen peas add color and a sweetness to this salad. I like to put them in a colander and then drain the pasta over it to unfreeze them. 2 birds, one stone kind of thinking.
- Parmesan Cheese
- I recommend thick shaved parmesan. You can use either parmesan or mozzarella. I’ve used pearl mozzarella and love it as well.
- Pesto Dressing
- A simple mixture of mayonnaise and pesto. It’s the easy!
- My favorite kind of premade pesto is Kirkland brand at Costco. You can find it near the cheeses.
Recipe Instructions for Orzo Salad with Pesto:
- Cook Orzo: Boil the orzo pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Allow it to cool.
- Prepare Pesto Dressing: If you’re making pesto from scratch, we recommend this recipe. If not, combine pesto and mayonnaise and set aside.
- Combine Ingredients: In a large bowl, mix the cooked and cooled orzo, and the vegetables with the pesto sauce. Toss the ingredients together until everything is well-coated with the pesto dressing.
- Add Extras: Optionally, you can include extras like toasted pine nuts for a crunchy texture and additional flavor.
- Chill: Allow the orzo pesto salad to chill in the refrigerator for at least 30 minutes before serving. Chilling enhances the flavors and makes it a refreshing dish, especially in warmer weather.
- Garnish and Serve: Before serving, garnish the salad with fresh basil leaves for a burst of color and extra aroma. Serve the orzo pesto salad as a side dish or a light main course.
If you like this easy recipe, we have a few more simple crowd pleasers we think you’ll love:
- Creamy Chicken Bake
- Baked Honey Mustard Chicken and Rice
- Mediterranean Shrimp and Orzo
- Shrimp and Rice with Broccoli
- 20 Minute Shrimp and Orzo Dinner
LET’S EAT!
Kathi and Rachel
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Orzo Pesto Salad
Ingredients
- 2 cups orzo (cooked and cooled, this yields about 3.5 cups of cooked orzo)
- 1 cup sliced cherry tomatoes
- 1/2 cup diced red bell pepper
- 1/2 cup frozen peas (thawed, see recipe for tip)
- 1/2 cup shaved parmesan
Pesto Dressing
- 1/2 cup pesto
- 1/4 cup mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cook 2 cups of orzo according to package instructions. Rinse and cool under cold water. Drain well. *Place frozen peas in colander and drain orzo over peas to expedite thawing time.
- To a large bowl, add orzo, sliced cherry tomatoes, chopped bell pepper, peas (thawed), and parmesan. Set aside.
- In a small bowl, combine pesto, mayonnaise, salt, pepper. Mix until combined.
- Pour pesto dressing over orzo mixture. Fold to combine. Best when refrigerated for 30 minutes but can be served immediately if desired.
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