Vibrant and colorful, orzo pesto salad is packed with fresh veggies and vibrant pesto. It’s perfect for lunch, or as a fun side dish!
Jump to RecipeIt’s no secret that I’m a HUGE pesto fan. Pesto is just so vibrant, and adds so much flavor! Plus, it’s super simple to throw in the food processor, blend and go! This orzo pesto salad is packed with fresh veggies, tender orzo, and fragrant pesto. It’s perfect for weekday lunches, or as a side dish to your favorite meal!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
To start this recipe, bring the orzo and water up to a boil on the stove. Allow the orzo to boil for 8-10 minutes, or until the orzo is tender. You’ll want to keep an eye on your orzo, as it may bubble over if the heat is too high. Once your orzo is cooked, drain any excess water and rinse the orzo with cold water. The orzo will stick together if allowed to cool on its own, so rinsing it is super important! Once your orzo has cooled with the cold water, set it aside until you’re ready to mix together your salad.
While your orzo is cooking, you can make the pesto! Add all the basil pesto ingredients to a food processor or high-speed blender. The nuts can be omitted if needed or desired. Blend until your pesto is smooth, this may take a couple minutes. If you’re using a blender, make sure to scrape the sides down to ensure all the ingredients get blended up.
Add the cooled orzo, tomatoes, spinach, mozzarella, and olives to a large bowl. Coat with pesto and stir well until everything is evenly incorporated. Enjoy!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Orzo Pesto Salad
Ingredients
- 1 cup dry orzo
- 2 1/2 cups water
- 1 pint cherry, grape, or pear tomatoes quartered
- 1 cup fresh spinach
- 8 oz mozzarella cheese ball crumbled
- 1/2 cup halved Kalamata olives
For the basil pesto:
- 2 cups fresh basil
- 3 cloves garlic
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup walnuts or pine nuts
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- In a medium saucepan on the stove, bring orzo and water up to a boil. Boil for 8-10 minutes, or until orzo is tender. Drain any excess water, thoroughly rinse orzo with cold water, and set aside to cool.
- While orzo is boiling, add all basil pesto ingredients to a food processor or high-speed blender. Blend until smooth, about 2-3 minutes.
- In a large bowl, mix together cooled orzo, tomatoes, spinach, mozzarella, and Kalamata olives. Coat with pesto, mix well, and serve!
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Add some fun color to this recipe by using multi-colored tomatoes!
- The walnuts can be omitted from this recipe if you don't have them on hand, or are preparing this recipe for someone with a nut allergy.
- Pre-made, store bought pesto can be easily used instead of making your own pesto, if desired. Use about 1 cup of pesto.