Fresh Cold Pesto Orzo Pasta Salad
A vibrant and refreshing cold pasta salad featuring orzo coated in fresh basil pesto, sun-dried tomatoes, cherry tomatoes, and mozzarella. Perfect for summer lunches, picnics, and potlucks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
- 1 ½ cups (about 255g) orzo pasta, uncooked
- ½ cup (about 120ml) fresh basil pesto (store-bought or homemade)
- ½ cup chopped sun-dried tomatoes, oil-packed and drained
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ½ cup fresh mozzarella, small balls or diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- ¼ cup pine nuts, toasted (optional)
Instructions
- Bring 4 quarts (3.8 liters) of salted water to a boil. Add 1 ½ cups (255g) of orzo and cook according to package instructions, about 8–10 minutes, until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta. Drain thoroughly.
- In a large bowl, combine ½ cup (120ml) fresh basil pesto with 2 tablespoons extra virgin olive oil and 1 tablespoon fresh lemon juice. Stir until smooth and glossy.
- Add the cooled orzo to the bowl with pesto dressing and stir gently to coat every grain. Taste and adjust seasoning with salt and pepper as needed.
- Fold in ½ cup chopped sun-dried tomatoes, 1 cup halved cherry tomatoes, ¼ cup finely diced red onion, and ½ cup fresh mozzarella pieces. Toss gently to combine without breaking the mozzarella.
- If using, toast ¼ cup pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Sprinkle over the salad and toss lightly. Chill the salad in the fridge for at least 20 minutes before serving to let flavors meld.
Notes
Rinsing the orzo under cold water immediately after cooking is essential to prevent mushiness. Adding extra olive oil to the pesto helps it coat the orzo better. Chop sun-dried tomatoes smaller for even flavor distribution. Toast pine nuts carefully to avoid burning. Chill the salad for at least 20 minutes for best flavor. Variations include adding protein like grilled chicken or shrimp, swapping mozzarella for vegan cheese, or using quinoa for gluten-free.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 280
- Fat: 14
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: pesto, orzo, pasta salad, cold salad, summer recipe, sun-dried tomatoes, easy lunch, vegetarian, gluten-free option