Super Easy Make Ahead Orzo Pesto Salad

Orzo pesto salad in a large colourful serving bowl with a silver spoon.

5 from 1 vote

Super Easy Make Ahead Orzo Pesto Salad

Orzo, pesto, tomatoes, olives, and TONS of flavor - this easy orzo pesto salad is the one I make on repeat all summer. It’s a quick, vibrant Mediterranean pasta salad that’s perfect for BBQs, parties, or make-ahead lunches. Toss it together in under 30 minutes and enjoy it cold from the fridge or at room temperature (it travels like a dream!)

If you're using store-bought pesto, I recommend using a fresh, refrigerated one, rather than a shelf-stable jarred pesto, for the best flavor.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mediterranean

Keyword: orzo, pasta salad, pesto pasta

Servings: servings

Calories: 412kcal

Author: Kate Phillips

Ingredients

For the orzo pesto salad -

12 oz orzo (or any small dried pasta like ditalini or macaroni) (350g)
1 pint cherry tomatoes, quartered (350g)
½ cup pitted Kalamata olives halved
3 scallions (spring onions), thinly sliced
A handful of fresh basil leaves sliced
½ cup grated Parmesan
1 red bell pepper diced (optional)
1 yellow bell pepper diced (optional)
⅓ cup crumbled feta optional
⅓ cup toasted pine nuts or use crushed walnuts, cashews, sunflower or pumpkin seeds
¾ cup pesto store-bought or homemade - see below
Black pepper to taste
Salt to taste
2 teaspoons fish sauce optional
Fresh lemon juice or olive oil to loosen, optional

For the homemade pesto -

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

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 glossy pesto. Taste, then add a little more salt or lemon juice if you think it needs it.
Cook the orzo.
Bring a large pot of well-salted water to a boil over high heat. Add the orzo and cook until just tender, according to the packet instructions.
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 skillet over medium heat for 2 - 3 minutes, stirring often, 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 so it doesn't stick together.
Make the salad.
In a large bowl, combine the cooled orzo, prepared vegetables, olives, cheeses, toasted nuts, pesto, and the fish sauce if you're using it. Add a few grinds of black pepper and toss everything very well to coat the pasta evenly. Taste and adjust the salt if needed (depending on how salty your pesto is). Serve right away, or pop it into the fridge until you're ready.

If the salad seems a little thick or sticky, add a squeeze of lemon juice or a drizzle of olive oil to loosen it up.

Notes

INGREDIENT NOTES: This salad is really flexible, based on what you have on hand and what you like. Swap the olives for sundried tomatoes or jarred artichokes, and add diced cucumber, red onion, and fresh 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. I know the fish sauce is rogue, but I PROMISE it really lifts this salad. Start with 1 teaspoon if you like, and season to taste!

A NOTE ON PESTO: Fresh, refrigerated pesto will usually give you the best flavor if you're buying it, but jarred works too. If your jarred pesto tastes a bit bland, add a squeeze of lemon juice and a pinch of salt to freshen it up.

MAKE AHEAD TIP: If you're serving the salad for a party, I recommend holding some grated parmesan, basil, olives, and pine nuts back, and scattering them on top of the salad to serve. This just makes it look lovely and inviting.

STORAGE INSTRUCTIONS: This salad keeps really well. Store it in the fridge in a covered container for up to 5 days (though it'll likely 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.

Nutrition