Easy Orzo Salad with Pesto Recipe You Need Now

Cold orzo tossed in bright green pesto and dotted with sweet cherry tomatoesthat’s the kind of meal that makes summer feel a little easier. Easy Orzo Salad with Pesto comes together in about 20 minutes and tastes like you tried way harder than you did.

I started making this back in 2019 when I needed something I could prep Sunday and eat all week without getting bored. The trick is tossing the pasta while it’s still slightly warm so the pesto really clings, then letting it chill so the flavors settle in. After a decade of testing quick meal-prep hacks, this one’s still in my regular rotationit holds up beautifully in the fridge and actually gets better the next day.

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Why You’ll Love This Orzo Salad

Here’s a side dish that actually gets better after sitting in the fridge for a few hoursrare, right? The pesto soaks into every little grain of orzo, the tomatoes get juicier, and the mozzarella pearls stay soft and creamy.

• Ready in 20 minutes: Just boil, toss, and chillno oven, no babysitting.
• Perfect for meal prep: Holds beautifully for 3–4 days, so you can make it Sunday and eat it all week.
• Crowd-pleasing combo: Fresh basil pesto, cherry tomatoes, and creamy mozzarella hit all the right notes.
• Flexible and forgiving: Works as a side dish, picnic star, or light dinner with grilled chicken on top.

What You’ll Need

The beauty of this recipe is how short the ingredient list is. You probably have most of these on hand already, and if not, they’re all easy to grab at any grocery store.

• Orzo: Those tiny rice-shaped noodles that soak up flavor like a dream. One 16-ounce package is perfect for six servings.
• Pesto: Fresh arugula and basil pesto (homemade or store-bought) gives the salad its vibrant, herby backbone.
• Mozzarella pearls: Soft, milky, and perfectly bite-sizedlook for the small balls, or just halve regular ones.
• Cherry tomatoes: Sweet, juicy, and colorful. Halve them so they mix in evenly.
• Balsamic glaze (optional): A drizzle at the end adds a tangy-sweet finish. Find it near the vinegars at most stores.

How It All Comes Together

This is one of those recipes where the steps are so simple, you’ll feel like you’re cheating. Cook the orzo until it’s al dente, drain it, and rinse it under cold water to stop the cooking. Once it’s cooled to at least room temperature, toss it with the pesto in a big bowl until every piece is coated.

Gently fold in the halved mozzarella pearls and cherry tomatoes. The key is to be gentle hereyou want everything mixed, but you don’t want to smash the tomatoes or break up the cheese. When you’re ready to serve, drizzle a little balsamic glaze on top for a sweet-tangy finish.

Pro Tip: Tossing the pesto into slightly warm orzo helps it cling better and distribute more evenly. Don’t skip the rinse stepit prevents clumping and keeps the texture light.

Swaps and Tweaks

One of the best things about this easy orzo salad with pesto is how adaptable it is. You can swap ingredients based on what you have or what your family likes, and it still turns out delicious.

Ingredient	Swap Idea
Orzo	Try Israeli couscous, ditalini, or small shells
Mozzarella pearls	Use cubed fresh mozzarella, feta crumbles, or even goat cheese
Cherry tomatoes	Swap for sun-dried tomatoes (chopped) or roasted red peppers
Pesto	Use sun-dried tomato pesto, vegan pesto, or even olive tapenade
Balsamic glaze	Drizzle with lemon juice, red wine vinegar, or skip it entirely

Serving and Storage Tips

Serve this chilled or at room temperatureit’s great either way. If you’re bringing it to a potluck or picnic, pack the balsamic glaze separately and drizzle it right before serving so it doesn’t get soggy. It pairs beautifully with grilled chicken, shrimp, or a simple green salad on the side.

Leftovers keep well in an airtight container in the fridge for up to four days. The flavors meld together even more as it sits, so day two is often better than day one. If the orzo seems a little dry after chilling, stir in a spoonful of extra pesto or a splash of olive oil to freshen it up.

Storage Method	Duration	Notes
Refrigerator (airtight container)	3–4 days	Best when chilled; flavors deepen over time
Freezer	Not recommended	Mozzarella and tomatoes don’t freeze well
Room temperature	Up to 2 hours	Great for picnics or buffets

Little Tricks That Make a Big Difference

After years of making pasta salads, I’ve learned a few small habits that prevent sad, clumpy results. First, always salt your pasta water generouslyit’s your only chance to season the orzo from the inside out. Second, rinse the cooked orzo under cold water to stop the cooking and keep the grains separate.

If you’re meal-prepping, store the balsamic glaze separately and add it fresh each time you serve. That way, the salad stays bright and the glaze doesn’t get absorbed. And if you’re packing this for lunch, toss in a handful of fresh arugula or spinach right before eating for extra crunch and color.

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How I Finally Nailed This Easy Orzo Salad with Pesto

I spent three summers tweaking this easy orzo salad with pesto before getting it just right. The first version was too oily, the second too bland, and I even overcooked the orzo once into mush. Now it’s perfectly balanced, fresh, and keeps beautifully in the fridge for quick lunches all week.

FAQs ( Easy Orzo Salad with Pesto )

This Easy Orzo Salad with Pesto comes together in about 20 minutes and tastes like you spent way longer in the kitchen. The pesto clings to every grain of orzo, the mozzarella stays creamy, and those juicy cherry tomatoes get even better after a few hours in the fridge. You’ll love how fresh and vibrant it looks on the tableand how simple it was to pull together.

Want to boost the protein? Toss in some grilled chicken, shrimp, or even chickpeas before serving. If you’re packing this for lunch, store the balsamic glaze separately so it doesn’t get soggy, and add a handful of fresh spinach right before you eat. A trick I learned from a friend’s Italian grandmother: always rinse your orzo under cold water to keep it from clumpingit makes all the difference in texture.

I’d love to hear how yours turns out! Snap a photo and tag me, or drop a comment below if you added your own twist. Did you grow up eating pasta salads at summer potlucks, or is this a new favorite? Either way, save this recipe for your next picnic, barbecue, or busy weeknightit’s the kind of dish that makes life a little easier and a whole lot tastier.