Pesto Orzo Salad is a bright, satisfying dish that highlights fresh basil pesto, sweet cherry tomatoes, and creamy mozzarella. With only five primary ingredients and about 20 minutes from start to finish, this salad is ideal for a quick lunch, a picnic side, or an easy potluck contribution. The small, rice-shaped orzo soaks up pesto beautifully, giving every bite concentrated flavor without overpowering the freshness of the tomatoes and basil.

Ingredients

Simple ingredients make this salad quick to assemble. Use good-quality pesto for the best results — homemade or store-bought both work.

• 1 1/2 cups uncooked orzo pasta
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella, diced (or ciliegine, halved)
• 1/4 cup fresh basil, thinly sliced
• 1/2 cup pesto, homemade or store-bought

Substitutions: If you don’t have orzo, use another small pasta shape. Roma tomatoes can replace cherry tomatoes; feta or goat cheese make nice alternatives to mozzarella for a tangier salad.

Instructions

1. Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook according to package directions until al dente.
2. Drain the orzo and rinse under cold water until chilled, about 1–2 minutes. This stops the cooking and cools the pasta for the salad. Transfer the orzo to a large mixing bowl.
3. Add the halved cherry tomatoes, diced mozzarella, and sliced basil to the cooled orzo.
4. Add the pesto and toss gently but thoroughly so the pesto coats the orzo and mix-ins evenly. Taste and adjust seasoning with salt and pepper if needed.
5. Serve immediately at room temperature or chill for an hour to let flavors meld. Before serving, stir gently and add a drizzle of olive oil if the pasta has absorbed too much dressing.

Make-ahead: You can prepare the salad a few hours ahead and refrigerate it in an airtight container. The orzo will absorb some pesto over time; if the salad becomes dry, stir in a little extra olive oil or a spoonful more pesto before serving.

Serving temperature: This salad is delicious served slightly chilled or at room temperature. If refrigerated, remove it from the fridge 15–20 minutes before serving to let flavors open up.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Orzo’s small, rice-like shape holds dressing and mix-ins well, so you get balanced flavor and texture in every bite. It also blends smoothly with chopped ingredients like tomatoes and mozzarella.

Classic basil pesto typically includes fresh basil leaves, garlic, pine nuts, grated aged cheese such as Parmesan, and extra virgin olive oil. It can be prepared in a food processor, blender, or with a mortar and pestle.