Orzo Pesto Salad

5 from 4 votes

This quick and easy orzo pesto salad is loaded with fresh basil, cherry tomatoes, and fresh mozzarella. A perfect light lunch or side dish!

Prep Time30

Cook Time9

Total Time39

Course: Sides

Cuisine: European / Canadian

Servings: servings

Calories: 316kcal

Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions. Drain in a colander, rinse with cold water until cool, drain again, and set aside.
While the orzo is cooking, place a small skillet over medium-low heat. Add the pine nuts and toast until golden and fragrant, stirring often to prevent burning, about 3 to 4 minutes. Transfer the toasted pine nuts to a heatproof dish to cool.
Zest and juice the lemon directly into a large bowl. Add the pesto and olive oil and whisk well to combine. Add the cooled orzo to the bowl and stir until the orzo is well-coated with dressing.
Add the cooled pine nuts and cherry tomatoes to the bowl. Tear the mozzarella and basil into small pieces and add them directly to the bowl. Finely dice the red onion and add it to the orzo, then stir until the ingredients are well distributed. Serve immediately or cover and refrigerate for later.

Keep a close eye on the pine nuts while toasting, as they can burn quickly. Stir often until they are golden and fragrant.

Whisk together the lemon juice, zest, pesto, and olive oil before adding the orzo to ensure even distribution of flavors.

Tearing the mozzarella and basil instead of chopping helps preserve their textures and flavors.

For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Store any leftover pesto orzo in an airtight container in the refrigerator for up to 3 days. Give the salad a good stir before serving again, as the dressing may settle at the bottom.