Orzo Pesto Salad

This Caprese Orzo Pesto Salad is so fresh, flavorful, and easy to make. Ready in under an hour, this make-ahead friendly side dish is perfect for summer cookouts and holiday parties alike. Made with orzo pasta, homemade basil pesto, cherry tomatoes, and fresh mozzarella.

Course Salad, Side Dish

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 265kcal

Author Ashley Petrie, RDN, LDN

Equipment

Food processor

Ingredients

For the Basil Pesto

¾ cup basil leaves packed
¼ cup grated parmesan cheese
3 tablespoons walnuts
1 clove garlic minced
¼ teaspoon kosher salt
3 tablespoons extra virgin olive oil

For the Orzo Pesto Salad

8 ounces (about 1 ⅓ cups) dry orzo
8 ounces fresh mini mozzarella balls (ciliegine) drained
1 cup cherry tomatoes quartered, deseeded (if desired)
¼ cup walnuts roughly chopped

Instructions

For the Basil Pesto

Add the basil leaves, parmesan cheese, walnuts, garlic, and kosher salt to the bowl of a food processor or blender. Process on high until a coarse mixture forms, scraping down the sides as necessary. Turn the food processor to low and slowly drizzle in the olive oil. Continue to process and scrape down the sides until well combined. Set aside.
¾ cup basil leaves, ¼ cup grated parmesan cheese, 3 tablespoons walnuts, 1 clove garlic, ¼ teaspoon kosher salt, 3 tablespoons extra virgin olive oil

For the Orzo Pesto Salad

Bring water to a boil in a large saucepan over medium-high heat. Cook the orzo to an al dente texture according to package instructions. Drain the orzo, then rinse it under cool, running water to stop the cooking process. Allow the orzo to drain thoroughly so you don’t end up with too much water in the pasta salad.
8 ounces (about 1 ⅓ cups) dry orzo
Add the cooked orzo, prepared pesto, mozzarella cheese, cherry tomatoes, and chopped walnuts to a large mixing bowl. Stir until everything is well-coated with pesto. Serve immediately or refrigerate to serve chilled.
8 ounces fresh mini mozzarella balls (ciliegine), 1 cup cherry tomatoes, ¼ cup walnuts

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Prepare the pasta salad up to 2 days in advance. The pesto can be made up to one week ahead.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.