Name: Mediterranean Orzo Salad with Pesto Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 225 g orzo pasta (risoni); 200 g cherry tomatoes; 1 red pepper; 100 g spring onions (scallions, about 1 bunch); 50 g pine nuts; Salt to taste; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 50 g fresh basil leaves; 30 g pine nuts; 25 g nutritional yeast; 3 tbsp olive oil; 1 clove garlic; Salt to taste

If you’re hunting for a fresh, vibrant, and downright delicious pasta salad that’s perfect for any occasion, this Mediterranean Orzo Salad with Pesto Recipe is exactly what you need. I absolutely love how this salad balances bright cherry tomatoes and fragrant basil pesto with the comforting bite of orzo pasta. Whether you’re packing a lunch, hosting a picnic, or just craving a fresh midweek meal, you’re going to find this salad really hits the spot.

💚

Why You’ll Love This Recipe

Super Quick and Easy: From start to finish, you’re looking at under 30 minutes, which is perfect for busy weeknights.
Bursting with Flavor: The fresh pesto and juicy cherry tomatoes team up to create a vibrant and mouthwatering taste.
Versatile and Customizable: You can tweak it with whatever veggies or nuts you have on hand, making it a brilliant all-rounder.
Great for Sharing: It holds up beautifully when refrigerated, so it’s a fantastic make-ahead salad for gatherings or meal prep.

A white bowl filled with a colorful orzo pasta salad sits on a beige cloth over a white marbled surface. The salad has layers of yellow orzo pasta mixed with small diced orange and yellow bell peppers, halved bright red cherry tomatoes, and green herbs scattered throughout, topped with several green basil leaves. To the lower right of the bowl is a small white bowl holding red sauce with a silver spoon resting inside. Near the bottom left edge, there is a white plate with a blue geometric pattern holding two pieces of grilled chicken topped with a bright red sauce. On the top left corner, a bunch of fresh green basil leaves is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Mediterranean Orzo Salad with Pesto Recipe works together to create layers of fresh, nutty, and bright flavors. When shopping, look for ripe cherry tomatoes and fresh basil to really make your pesto sing.

Orzo pasta: This tiny pasta cooks quickly and absorbs the flavors beautifully, plus it adds a nice bite to the salad.
Cherry tomatoes: I prefer colorful mixes when possible—they give a lovely burst of sweetness and juiciness.
Red pepper: Adds crispness and a touch of sweetness; roasting it first is optional but delicious.
Spring onions (scallions): These bring a mild oniony crunch without overpowering the dish.
Pine nuts: Toasted pine nuts add a wonderfully nutty texture and richness.
Fresh lemon juice: This brightens everything up and balances the richness of the pesto and olive oil.
Olive oil: Use a good quality extra virgin for the best flavor.
Fresh basil leaves: The star herb for making fresh pesto and for garnishing.
Nutritional yeast: Adds a cheesy, umami flavor to the pesto without dairy.
Garlic: Just a clove to give that lovely pungent kick.
Salt: Essential to enhance all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up a bit depending on what I have in the fridge or the season. This salad’s great because it’s super flexible—you can easily swap or add ingredients to keep it exciting.

Adding protein: Sometimes I toss in grilled chicken, shrimp, or chickpeas for a heartier meal that still feels light and fresh.
Veggie swaps: Roasted zucchini or artichoke hearts add a lovely depth if you want to get more veggies involved.
No nuts? Replace pine nuts with toasted almonds or walnuts, or leave nuts out entirely if you’re nut-free.
Make it vegan or dairy-free: This recipe already uses nutritional yeast in the pesto, so it’s perfect for plant-based diets.

How to Make Mediterranean Orzo Salad with Pesto Recipe

Step 1: Cook the Orzo to Tender Perfection

Start by boiling your orzo in salted water according to the package instructions—usually about 8-10 minutes until al dente. I like to test a piece a minute or two before the time’s up so it doesn’t get mushy. Once cooked, drain it well and run under cold water to stop the cooking and cool it down for the salad.

Step 2: Prep Your Fresh Ingredients

While the orzo’s cooking, halve the cherry tomatoes, thinly slice the spring onions, and dice the red pepper. If you want to toast your pine nuts—which I highly recommend for extra flavor—pop them into a dry skillet over medium heat and stir often until golden and fragrant, about 2-3 minutes.

Step 3: Make the Fresh Basil Pesto

This pesto is a breeze and packed with fresh flavor. In a food processor, combine the basil leaves, pine nuts, nutritional yeast, garlic, olive oil, and a pinch of salt. Pulse until you get a smooth, vibrant sauce. Taste and adjust salt or olive oil for your perfect consistency and flavor balance.

Step 4: Toss Everything Together

In a big bowl, combine your cooled orzo with the cherry tomatoes, red pepper, spring onions, and pine nuts. Toss through the pesto, then drizzle over the fresh lemon juice and olive oil. Give everything a good mix to coat all the ingredients evenly and season with salt to taste.

Step 5: Chill and Serve

I find letting the salad sit in the fridge for at least 30 minutes works wonders — it lets all those fresh flavors marry together. Plus, it’s perfectly refreshing served cold or at room temperature.

👨‍🍳

Pro Tips for Making Mediterranean Orzo Salad with Pesto Recipe

Cool the Pasta Properly: Rinsing your cooked orzo under cold water stops it from overcooking and helps keep the salad fresh.
Toast Those Pine Nuts: Toasting intensifies their nutty flavor and adds a lovely crunch that I never skip.
Make Pesto Ahead: You can whip up the pesto a day in advance to save time and let the flavors develop even more.
Season Gradually: Adding salt bit by bit while tossing helps you get just the right seasoning without overpowering the bright flavors.

How to Serve Mediterranean Orzo Salad with Pesto Recipe

A white bowl filled with a colorful orzo pasta salad sits on a larger white plate, all on a white marbled surface. The salad has three main layers: a base of small, pale yellow orzo pasta mixed with finely chopped green herbs, diced orange and yellow bell peppers, and pine nuts scattered throughout. On top of this base are bright red cherry tomato halves, some with visible seeds, and small slices of green onion. Fresh green basil leaves are layered as the top garnish. A silver spoon rests inside the bowl, partially submerged in the salad. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with some fresh basil leaves and a sprinkle of extra toasted pine nuts for that finishing touch. Sometimes, I’ll also add a little squeeze of lemon on top right before serving to freshen it up even more.

Side Dishes

This salad pairs beautifully with simply grilled chicken or fish, but if you’re keeping it vegetarian, I enjoy alongside crispy pita chips or warm hummus for a Mediterranean feast vibe.

Creative Ways to Present

For parties, I like serving this salad in a hollowed-out red bell pepper or even in lettuce cups. It adds a pop of color and makes it super easy for guests to scoop up and enjoy bite by bite.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps really well for up to 3 days. The flavors even get better as they meld together overnight.

Freezing

Because of the fresh veggies and pesto, I don’t recommend freezing this salad—it can affect texture and flavor. For best taste, enjoy it fresh or within a few days of prepping.

Reheating

I prefer to eat the salad cold or at room temperature, but if you want a warm meal, you can gently warm leftover orzo (without the veggies) in a skillet with a splash of olive oil and then toss in fresh veggies and pesto just before serving.

FAQs

Can I use store-bought pesto for this Mediterranean Orzo Salad with Pesto Recipe?

Absolutely! Store-bought pesto works just fine and can save you a lot of time. Just pick a good quality one, and consider adding a bit more fresh basil or lemon juice to brighten it up and keep the salad tasting fresh and vibrant.
How do I prevent the orzo from clumping together in the salad?

Once cooked, rinse the orzo under cold water thoroughly to cool and remove excess starch. Then toss it with a little olive oil before adding the other ingredients—this helps keep each grain separate and the salad light.
Is this salad suitable for meal prep?

Yes, it’s perfect for meal prep! Just keep the salad refrigerated in an airtight container. It stays fresh and flavorful for a few days, making it a great grab-and-go lunch.
Can I make this salad gluten-free?

Since traditional orzo is made from wheat, it’s not gluten-free. But you can substitute with a gluten-free pasta shaped like orzo or small rice-shaped pasta to keep the texture close while accommodating gluten sensitivities.
What’s the best way to toast pine nuts?

Toast them in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden brown and fragrant. Keep a close eye—they can burn quickly!

Final Thoughts

When I first tried this Mediterranean Orzo Salad with Pesto Recipe, I was enchanted by how easy it was and how all the flavors come together so effortlessly. My family goes crazy for it, and it never lasts long on our table. I really recommend giving this one a go—it’s a guaranteed crowd-pleaser that feels both fresh and indulgent at the same time. Once you make it a few times, you’ll have your own favorite tweaks, and it’ll become your go-to for quick, tasty meals that still feel special.