What can I serve the orzo salad with?

I find that this salad really can be a meal in itself, but it’s wonderful as a side for a BBQ or picnic. I love that it’s so easy to prepare in advance and transports well, so it’s a great one to take along to events or parties to enjoy with friends and family. Or, pair it with grilled meat (it's lovely with miso grilled chicken , gochujang chicken , honey harissa chicken or lamb koftas ) or a selection of other salads .

Can I make the orzo pesto salad in advance?

You certainly can! In fact, I often think it tastes even better the next day. It will last for 5 days in the fridge in a covered container, but if you’re preparing it to take to a barbecue or picnic, I’d wait to add the cherry tomatoes until the day of, if possible. They can get a little soggy when chopped in the fridge.

I don’t like olives. What else can I use?

You can really add anything to this salad - sometimes I’ll throw in diced cucumber or red bell peppers. If you want to keep that lovely salty quality, try using capers or sundried tomatoes.

I can't find orzo - can I use a different pasta shape?

Yes, you can! If you can't find orzo, go for another small dried pasta shape like macaroni or fusilli.

Can you freeze a pasta salad?

Technically, yes, you can, but I wouldn't recommend it. When defrosted, you'll find it has a strange, gummy texture and just won't be a good experience to eat.

Super Easy Make Ahead Orzo Pesto Salad

Name: Super Easy Make Ahead Orzo Pesto Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: mediterranean
Ingredients: 12 oz (350g) orzo (or any small dried pasta like ditalini or macaroni); 1 pint (350g) cherry tomatoes, quartered; ½ cup Kalamata olives, halved; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 3 scallions (spring onions), thinly sliced; ⅓ cup crumbled feta (optional); ½ cup grated Parmesan; ⅓ cup toasted pine nuts (or sub: crushed walnuts, cashews, sunflower or pumpkin seeds); ¾ cup pesto (store-bought or homemade – see below); Salt, to taste; 2 packed cups of fresh basil leaves; ½ cup grated Parmesan; 3 garlic cloves; ⅓ cup toasted pine nuts (or use cashews, walnuts, almonds, pistachios, sunflower or pumpkin seeds); 1 tablespoon fresh lemon juice; ½ teaspoon salt; ½ cup olive oil

Description

This super easy orzo pesto salad will become your go-to for parties, meal prep or as a quick, healthy weeknight meal. It’s as simple as mixing orzo with lots of herby homemade basil pesto, tomatoes, parmesan and olives (or crunchy veggies of your choice!) It’s fab for feeding a crowd, keeps really well and is full of Mediterranean flavors everyone will love.

I’ve included my recipe for basil pesto below if you’d like to give it a go, otherwise, just use whatever pesto you can find in the store.

Ingredients

Units Scale

For the orzo pesto salad -

12 oz (350g) orzo (or any small dried pasta like ditalini or macaroni)
1 pint (350g) cherry tomatoes, quartered
1/2 cup Kalamata olives, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
3 scallions (spring onions), thinly sliced
1/3 cup crumbled feta (optional)
1/2 cup grated Parmesan
1/3 cup toasted pine nuts (or sub: crushed walnuts, cashews, sunflower or pumpkin seeds)
3/4 cup pesto (store-bought or homemade - see below)
Salt, to taste

For the homemade pesto -

2 packed cups of fresh basil leaves
1/2 cup grated Parmesan
3 garlic cloves
1/3 cup toasted pine nuts (or use cashews, walnuts, almonds, pistachios, sunflower or pumpkin seeds)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 cup olive oil

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Instructions

Make your pesto (skip this step if you’re using store-bought pesto). Add 2 cups of basil leaves, ½ cup grated parmesan, ⅓ cup pine nuts (or alternative), 3 garlic cloves, 1 tablespoon lemon juice and ½ teaspoon of salt to the bowl of a food processor and blitz for a minute, until it turns into a rough paste. Scrape down the sides. With the motor running, slowly drizzle in the olive oil to create a lovely emulsified pesto.
Cook the orzo. Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until al dente (still slightly firm to the bite), about 8 to 10 minutes.
Prepare the other ingredients. While the orzo cooks, prepare the rest of your salad ingredients, and toast your pine nuts (or alternative) in a small dry pan over medium heat for 2 – 3 minutes, until fragrant and golden.
Cool the orzo. Drain the orzo and rinse it thoroughly under cold water. This stops it cooking, cools the pasta quickly and washes off excess starch to prevent clumping.
Make the salad. In a large bowl, combine the cooled orzo, prepared vegetables, olives, cheeses, toasted nuts, and pesto. Add a few grinds of black pepper and toss everything to coat the pasta evenly. Taste and adjust the salt if needed (depending on how salty your pesto is). Serve right away, or pop into the fridge until you’re ready.

Notes

INGREDIENT NOTES: This salad is really flexible, based on what you have to hand and what you like. Swap the olives for sundried tomatoes or jarred artichokes, and add diced cucumber, red onion, and buffalo mozzarella (it’s lovely with little bocconcini balls). You can also add some grilled chicken or tofu to bulk it out with more protein. Use sunflower seeds, pumpkin (pepita seeds) or chopped nuts (like almonds, cashews, hazelnuts or pistachios) in place of the pine nuts.

STORAGE INSTRUCTIONS: This pesto orzo salad keeps really well. Store it in the fridge in a covered container for up to 5 days (though it’s likely it’ll be gone far quicker than that!) The cherry tomatoes tend to go a little soggy, so if you are preparing this to take to a party, add them the day you want to serve the salad for maximum freshness.

Prep Time: 10
Cook Time: 10
Category: pasta
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 300g
Calories: 412
Sugar: 7g
Sodium: 469.9mg
Fat: 18.4g
Saturated Fat: 5.1g
Unsaturated Fat: 12.1g
Trans Fat: 0g
Carbohydrates: 46.7g
Fiber: 4.2g
Protein: 14.8g
Cholesterol: 12.2mg