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.
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
- 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
- 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
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.
Recipe FAQs
Yes. These are the exact same thing!
More Side Dish Recipes
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.
Easy Pesto Orzo Salad
Equipment:
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.
Leave a Reply