This Easy Pesto Orzo Salad for Summer is fresh, vibrant, and packed with Mediterranean flavors. Tender orzo pasta is tossed with basil pesto, juicy cherry tomatoes, crisp cucumbers, and creamy mozzarella for a light yet satisfying dish. Perfect for BBQs, picnics, meal prep, or a refreshing side dish on hot days.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Orzo pasta | 1 ½ cups (dry) | Cooked & drained |
| Basil pesto | ½ cup | Store-bought or homemade |
| Cherry tomatoes | 1 cup | Halved |
| Cucumber | 1 cup | Diced |
| Fresh mozzarella balls | 1 cup | Halved |
| Red onion | ¼ cup | Finely diced |
| Olive oil | 1 tablespoon | Optional |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Salt | ½ teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh basil leaves | For garnish | Optional |
Instructions
Step 1: Cook Orzo
Bring salted water to a boil. Cook orzo according to package instructions until al dente.
Drain and rinse under cold water to cool.
Step 2: Prepare Vegetables
Chop cherry tomatoes, cucumber, red onion, and mozzarella.
Step 3: Combine Ingredients
In a large bowl, mix cooled orzo with pesto, olive oil, and lemon juice.
Step 4: Add Vegetables
Gently fold in tomatoes, cucumber, mozzarella, and red onion. Season with salt and pepper.
Step 5: Chill & Serve
Refrigerate for at least 20–30 minutes to allow flavors to blend.
Garnish with fresh basil before serving.
Tips for the Best Pesto Orzo Salad
- Use high-quality basil pesto for best flavor.
- Add grilled chicken or shrimp for extra protein.
- Substitute feta cheese for a tangy twist.
- Store in an airtight container up to 3 days.
Serving Ideas
- As a side dish for grilled meats
- Light vegetarian lunch
- Picnic or BBQ favorite
- Potluck party dish
