Name: Easy Orzo Pesto Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1½ cups dried orzo; 1 cup frozen peas; 1 cup pesto; ¼ cup fresh lemon juice ((about 2 lemons)); ¾ teaspoon fine sea salt; Black pepper, to taste; 1 (7 oz/200g) container mini bocconcini, drained; 2 cups baby spinach, chopped; 1¾ cups cherry tomatoes, halved ((1 (10 oz/283g) container)); ⅔ cup finely diced red onion

This easy and delicious Orzo Pesto Salad takes just 15 minutes to make. Tomatoes, mozzarella, and basil pesto bring Caprese inspired flavors. Perfect for quick weeknight dinners, meal prep lunches, or a make ahead vegetarian side salad.

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Vegetarian Orzo Pesto Salad with tomatoes, peas, and cheese in a bowl.

We make this flavorful Orzo Pesto Salad often. It comes together in about 15 minutes and has a short list of ingredients. In other words, you can make a delicious homemade dinner even when you're very short on time. And, extras can be set aside for lunch the next day.

This recipe is quite simple—but it always hits the spot. Fresh tomatoes, baby spinach, frozen peas, and red onion add colorful veggie goodness. Then, orzo pasta, basil pesto, and mozzarella cheese round out this satisfying and delicious dish. Enjoy it as a main or side salad, the choice is yours!

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Why you'll love this recipe
Ingredients (and substitutes)
How to make (step-by-step photos)
Recipe video
Tips
📖 Recipe

Why you'll love this recipe

15 minutes to make: By the time the orzo pasta is cooked, you'll have all the other ingredients prepped and ready to assemble. It's perfect for rushed weeknight dinners when you're short on time.
Only 10 ingredients (including salt & pepper!): This recipe uses easy to find ingredients, like orzo pasta, baby spinach, tomatoes, and bocconcini cheese.
Make ahead friendly: This orzo pesto salad keeps well in the fridge for easy weekday lunches on the go. It's also a great make-ahead dish for entertaining.

Ingredients (and substitutes)

Ingredients to make Orzo Pesto Salad including red onion, lemon, spinach, and tomatoes.

Pesto: It's one of the key ingredients in this recipe, so use a store-bought pesto you love! Or, make your own at home. (We're big fans of pesto—check out our cookbook for two easy and delicious homemade pesto recipes.)
Lemon Juice: Acidity is key to a delicious, bright, and balanced salad dressing. This recipe uses lemon juice, mixed in with pesto, for a fresh sauce that coats each bit of orzo. Use freshly squeezed lemon juice for the best flavor.
Bocconcini: We love using mini bocconcini for this salad. But, you can substitute a larger ball of mozzarella—just tear it into bite-sized pieces before adding.
Spinach: Baby spinach is a quick way to add more veggies, and it already comes pre-washed. Since orzo is small, we chop the spinach first so it's nicer to eat together.
Peas: Frozen peas are another quick trick to adding extra veggies to your meal. They're inexpensive, are a source of protein, and can be added to the boiling pasta water right at the end of cooking.

Have extra pesto to use up? Make our Tortellini Pesto Salad, Pea and Pesto Spinach Salad, or Creamy White Bean Pesto Pasta.

How to make (step-by-step photos)

This easy Pesto Orzo Salad comes together in 15 minutes! Here's how to make this recipe:

Dried orzo pasta cooking in a pot of boiling salted water. — 1. Cook orzo in boiling salted water. Add frozen peas in the last minute of cooking.

Pesto being mixed in a bowl with lemon juice for orzo pesto salad recipe. — 2. Meanwhile, stir together your favorite pesto sauce with lemon juice until smooth.

Ingredients for Orzo Pesto Salad in a glass bowl about to be mixed together. — 3. Mix orzo and peas into the pesto dressing. Add remaining ingredients.

Tossing vegetarian Orzo Pesto Salad in a bowl before serving. — 4. Toss until evenly mixed.

Are you a fan of orzo? You'll love this Lemon Spinach Orzo with Feta! Or, make this One Pot Tomato Harissa Orzo Pasta. Both make delicious vegetarian weeknight dinners.

Recipe video

Watch how easy it is to make this yummy Orzo salad.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Tips

Cook orzo like a pro: Orzo should be cooked in a big pot of salted water, stirring it occasionally so it doesn't stick. For this recipe, you want to cook the orzo just slightly past al dente, because it won't be getting adding to a pan of hot sauce to finish cooking. Finally, the step of rinsing the orzo under cool water will stop the cooking process and prevent the pasta from sticking together.
Add more protein, if you'd like: Feel free to add more protein to this salad if you need. Cannellini beans, navy beans, chickpeas, cubed smoked tofu, or more frozen green peas are all delicious plant-based options.
Freeze extra pesto: If you have too much pesto on hand, transfer it to a freezer-safe glass container or freeze in ice cube trays for small portions.
Make this recipe for meal prep: Extra orzo pesto salad makes delicious meal prepped lunches or dinners. Store in airtight containers for up to 4 days.