• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites with Bri
  • Home
  • Recipe Index
  • About
  • Shop
  • Income Reports
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Spring Dinner Recipes
  • Easy Air Fryer Recipes
  • Instant Pot Recipes
  • Mexican Inspired Recipes
  • About Bri
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bites with Bri » Side Dish » Easy Pesto Orzo Salad

    Easy Pesto Orzo Salad

    Published: May 19, 2023 by Brianna May · This post may contain affiliate links.

    • Facebook
    • Yummly
    • Email
    • Reddit
    jump to recipe print recipe

    This Pesto Orzo Salad recipe is loaded with chickpeas, cucumber, onion, sun-dried tomatoes, and feta cheese. It takes less than 30 minutes to make and is the perfect summer side for picnics, barbecues, or pool parties.

    An overhead image of pesto orzo salad with garnish.

    This orzo with pesto and tomatoes is the perfect dish to meal prep in the summer, like my Spicy Cucumber Salad. 

    I love to make this cold pasta salad at the beginning of the week and eat it as a light lunch or serve it with a grilled protein for dinner.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Pesto Orzo Salad
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Side Dish Recipes
    • Easy Pesto Orzo Salad

    Why You’ll Love This Recipe

    • Simple - This recipe only requires 8 simple ingredients, plus salt & pepper. 
    • Easy - This salad can be made in about 20 minutes. It doesn’t get any simpler. 
    • Pesto - The dressing is just store-bought pesto sauce. It is so tasty and easy! 
    • Mediterranean flavors - This easy side dish is full of chickpeas, cucumber, onion, sun-dried tomatoes, feta, and lemon. All of my favorite fresh flavors. 
    • Healthy - The salad is loaded with veggies and garbanzo beans. 
    • Summer side dish - Since the orzo is served at room temperature or cold it is perfect for a picnic, summer bbq, or pool party. 
    • Great for meal prep - This recipe makes a large batch of salad and it tastes just as good leftover. Just pop your leftovers into an airtight container.

    Ingredients & Substitutions

    Overhead image of ingredients needed to make pesto orzo salad.
    • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Pesto Orzo Salad

    Quick Overview

    • Boil orzo.
    • Toss all ingredients together.

    Step by Step Instructions

    A 4 photo image collage showing the assembly of pesto orzo salad.

    Use a big bowl. The orzo expands 3-4 times after it is boiled.

    Step 1: Bring a large pot of water and 1-2 Tablespoons of salt to a boil. Boil the orzo according to the package instructions. While the orzo cooks, in a large bowl, combine the chickpeas, cucumber, onion, tomatoes, feta, lemon juice, lemon zest, salt, and pepper.

    Step 2: Strain the orzo and rinse it under cold water. Add the orzo and pesto to the veggie mixture.

    Step 3: Begin to gently fold the orzo into the veggies.

    Step 4: Continue folding until the mixture is well combined. Garnish with chopped basil or parsley.

    Recipe Serving Suggestions

    This orzo pesto pasta salad is a great side dish to serve with chicken, steak, fish, or pork. You can even slice the protein up and serve it over the salad. Here are some main dish ideas:

    • Brown Sugar Garlic Chicken Thighs
    • Skillet Seared Lamb Chops
    • BBQ Dutch Oven Pulled Pork
    • Cast Iron Chicken Breasts
    • Roasted Pork Tenderloin

    Expert Tips & Variations

    • Use high quality pesto. The dressing for this salad is the pesto. Be sure to use one that is made with high quality ingredients, like extra virgin olive oil, pine nuts, garlic, and parmesan cheese. Some store-bought pestos are made with lots of processed ingredients that give them an off putting taste. You can also make homemade pesto if you have lots of fresh basil on hand and a food processor. 
    • Use a big bowl. The orzo expands 3-4 times after cooking. Pull out your biggest mixing bowl to toss everything together in. 
    • Salt the pasta water. The salad will be very bland if you do not season the water. This is what flavors the orzo. 
    • Rinse the orzo. This will help cool the orzo and stop it from cooking. The pasta should be al dente. 
    • Gently fold the salad together. This will prevent the orzo from getting mushy. 
    • Add whatever you have on hand. This salad is super versatile. If you don’t have/like cucumbers, onions, or sun-dried tomatoes, use juicy cherry tomatoes, grape tomatoes, baby spinach, arugula, green onions, olives, bell pepper, artichokes, etc. instead. You will need about 2 cups of finely chopped veggies. If you add too many vegetables, the salad can get watery or mushy. Some veggies contain more water than others, like fresh tomatoes. Be sure to pat them dry before adding them. You can also add nuts, like pine nuts or sunflower seeds.
    Up close image of pesto orzo salad.

    Recipe FAQs

    Is orzo the same as risoni?

    Yes. These are the exact same thing!

    More Side Dish Recipes

    • What To Serve With Sea Bass - 18 Best Side Dishes
    • Asian Cabbage Salad with Peanut Dressing Recipe
    • Savory Bacon & Cheddar Cheese Muffins
    • What To Serve With Chicken Tikka Masala - 12 Best Side Dishes

    Shop my Amazon Storefront!

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

    Sign up for my weekly newsletter!
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 34 votes

    Easy Pesto Orzo Salad

    This Pesto Orzo Salad recipe is loaded with chickpeas, cucumber, onion, sun-dried tomatoes, and feta cheese. It takes less than 30 minutes to make and is the perfect summer side for picnics, barbecues, or pool parties.
    Servings10 people
    Prep10 minutes minutes
    Cook10 minutes minutes
    Total20 minutes minutes
    Course: Side Dish
    Cuisine: Mediterranean
    Author: Brianna May

    Equipment:

    • Microplane Grater
    • Squeezer
    • Mixing Bowls

    Ingredients:

    • 1 pound dry orzo
    • 1 15- ounce can chickpeas or white beans, drained & rinsed
    • 1 cup finely diced cucumber
    • ½ cup red onion finely diced
    • ½ cup chopped sun-dried tomatoes
    • 8 ounces crumbled feta or fresh mozzarella pearls
    • 1 large lemon, juiced & zested
    • ½ teaspoon Morton kosher, plus more for pasta water*
    • freshly cracked black pepper
    • 1 cup basil pesto
    • fresh basil leaves or parsley, chopped

    Instructions:

    • Bring a large pot of water and 1-2 Tablespoons of salt to a boil. Boil the orzo according to the package instructions. While the orzo cooks, in a large bowl, combine the chickpeas, cucumber, onion, tomatoes, feta, lemon juice, lemon zest, salt, and pepper.
    • Strain the orzo and rinse it under cold water. Add the orzo and pesto to the veggie mixture.
    • Begin to gently fold the orzo into the veggies.
    • Continue folding until the mixture is well combined. Garnish with chopped basil or parsley.

    Notes:

    • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
    • Use high quality pesto. The dressing for this salad is the pesto. Be sure to use one that is made with high quality ingredients, like extra virgin olive oil, pine nuts, garlic, and parmesan cheese. Some store-bought pestos are made with lots of processed ingredients that give them an off putting taste. You can also make homemade pesto if you have lots of fresh basil on hand and a food processor. 
    • Use a big bowl. The orzo expands 3-4 times after cooking. Pull out your biggest mixing bowl to toss everything together in. 
    • Salt the pasta water. The salad will be very bland if you do not season the water. This is what flavors the orzo. 
    • Rinse the orzo. This will help cool the orzo and stop it from cooking. The pasta should be al dente. 
    • Gently fold the salad together. This will prevent the orzo from getting mushy. Add whatever you have on hand. This salad is super versatile. If you don’t have/like cucumbers, onions, or sun-dried tomatoes, use juicy cherry tomatoes, grape tomatoes, baby spinach, arugula, green onions, olives, bell pepper, artichokes, etc. instead. You will need about 2 cups of finely chopped veggies. If you add too many vegetables, the salad can get watery or mushy. Some veggies contain more water than others, like fresh tomatoes. Be sure to pat them dry before adding them. You can also add nuts, like pine nuts or sunflower seeds.

    NUTRITION:

    Calories: 386kcal | Carbohydrates: 48g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 742mg | Fiber: 5g | Sugar: 5g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
    « Easy Dutch Oven Blackberry Cobbler
    What To Serve With Chicken Tikka Masala - 12 Best Side Dishes »
    • Facebook
    • Yummly
    • Email
    • Reddit

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

    Join my email list!>>

    Spring Dinner Recipes

    • Easy Dutch Oven BBQ Chicken
    • Oven Baked Shrimp Skewers
    • 33 Easy Crockpot Boneless Chicken Breast Recipes
    • Pan Seared Chilean Sea Bass Recipe
    • Sausage Gnocchi with Creamy Tomato Sauce & Spinach
    • The Best 18 One Pot Dutch Oven Recipes

    Top Recipes

    • Lobster Ravioli Sauce
    • Green Chili Beef Enchiladas with White Sauce
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    • Baked Walking Taco Casserole Recipe with Enchilada Sauce
    • Dutch Oven Pork Chops
    • Chicken Pot Pie with Puff Pastry

    Footer

    back to top

    About

    • About
    • Privacy Policy

    Newsletter

    Sign up for my weekly newsletter!

    Contact

    • Monthly Recaps
    • Work with Me
    • Client Inquiry Form

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Bites with Bri LLC