Pesto Orzo Salad with Cherry Tomatoes and Fresh Basil

This Pesto Orzo Salad recipe is packed with chickpeas, cucumber, red onion, sun-dried tomatoes, and feta. Ready in under 30 minutes, it’s an ideal summer side for picnics, barbecues, and pool parties.

This orzo salad with pesto and tomatoes is a great make-ahead dish for warm weather. Prepare it at the start of the week to enjoy as a light lunch or pair it with grilled protein for dinner.

If you prefer a different base, try a risotto-style dish such as Zucchini Risotto.

Why You’ll Love This Recipe

• Simple – Uses about eight main ingredients plus salt and pepper.
• Quick – Ready in roughly 20 minutes from start to finish.
• Pesto-forward – A store-bought or homemade pesto provides the dressing for effortless flavor.
• Mediterranean flavors – Chickpeas, cucumber, red onion, sun-dried tomatoes, feta, and lemon combine for a bright, fresh profile.
• Healthy – Loaded with vegetables and beans for fiber and protein.
• Perfect for summer – Served at room temperature or chilled, it’s ideal for outdoor gatherings.
• Meal prep friendly – Makes a large batch and holds up well in the fridge for several days.

Ingredients & Substitutions

• Kosher salt: Recipes are tested with Morton kosher salt. If using table salt, reduce the amount accordingly.

Complete ingredient amounts are listed in the recipe card below.

How to Make Pesto Orzo Salad

Quick Overview

• Cook orzo until al dente.
• Toss with vegetables, chickpeas, pesto, and lemon.

Step by Step Instructions

Step 1: Bring a large pot of water to a boil and add 1–2 tablespoons kosher salt. Cook the orzo according to package directions. While it cooks, combine the chickpeas, diced cucumber, finely diced red onion, chopped sun-dried tomatoes, crumbled feta, lemon juice, lemon zest, salt, and pepper in a large bowl.

Step 2: Drain the orzo and rinse under cold water to stop the cooking and cool the pasta. Add the orzo and pesto to the bowl with the vegetables and chickpeas.

Step 3: Gently fold the orzo into the vegetable mixture to combine without crushing the pasta or feta.

Step 4: Taste and adjust seasoning. Garnish with chopped basil or parsley before serving.

Recipe Serving Suggestions

This pesto orzo salad pairs well with grilled or roasted proteins. Slice chicken, steak, pork, or fish and serve on top of the salad, or offer it alongside the main course. Suggested mains include grilled chicken thighs, seared lamb chops, pulled pork, pan-seared chicken breasts, or roasted pork tenderloin.

Expert Tips & Variations

• Use quality pesto. The pesto is the dressing, so choose one with good olive oil, nuts, garlic, and parmesan. You can make your own if you have fresh basil and a food processor.
• Work in a large bowl. Cooked orzo expands—use roomy bowls to toss without spilling.
• Salt the pasta water. Seasoning the cooking water flavors the orzo from the inside out.
• Rinse the orzo. Cooling the pasta stops cooking and prevents it from becoming mushy.
• Fold gently. Use careful folding to keep the texture intact.
• Customize freely. Swap or add vegetables such as cherry tomatoes, spinach, arugula, green onions, olives, bell pepper, or artichoke hearts. Aim for about 2 cups of finely chopped vegetables. Pat watery ingredients dry before adding to avoid a soggy salad. Toasted nuts or seeds add crunch.
• Try a different base. Short grains or small pasta shapes can replace orzo if desired.

Recipe FAQs

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Easy Pesto Orzo Salad

Brianna May

5 from 43 votes

This Pesto Orzo Salad is loaded with chickpeas, cucumber, red onion, sun-dried tomatoes, and feta. Ready in under 30 minutes, it’s perfect for summer gatherings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 10 people

Equipment

• Microplane grater
• Citrus squeezer
• Large mixing bowls

Ingredients

• 1 pound dry orzo
• 1 15-ounce can chickpeas or white beans, drained & rinsed
• 1 cup finely diced cucumber
• 1/2 cup finely diced red onion
• 1/2 cup chopped sun-dried tomatoes
• 8 ounces crumbled feta or fresh mozzarella pearls
• 1 large lemon, juiced & zested
• 1/2 teaspoon Morton kosher salt, plus more for pasta water*
• Freshly cracked black pepper, to taste
• 1 cup basil pesto
• Fresh basil leaves or parsley, chopped, for garnish

Instructions

• Bring a large pot of water to a boil and add 1–2 tablespoons kosher salt. Cook the orzo according to package instructions. While it cooks, combine chickpeas, cucumber, onion, sun-dried tomatoes, feta, lemon juice, lemon zest, salt, and pepper in a large bowl.
• Drain and rinse the orzo under cold water to cool and stop the cooking. Add the orzo and pesto to the bowl with the vegetables and beans.
• Gently fold the orzo into the veggies until everything is evenly combined.
• Adjust seasoning if needed and garnish with chopped basil or parsley before serving.

Did you make this recipe?Leave a comment below!

Notes

• Kosher salt: Recipes are tested with Morton kosher salt. Reduce amounts if using finer table salt.
• Use high-quality pesto: The pesto is the main flavor component—choose one made with quality olive oil, nuts, garlic, and parmesan, or make your own.
• Use a large bowl: Cooked orzo expands 3–4 times in volume, so use a roomy bowl to toss ingredients.
• Salt the pasta water: Seasoning the water ensures the orzo itself is well flavored.
• Rinse the orzo: Cooling the pasta stops cooking and keeps it al dente.
• Gently fold: Combine the salad carefully to avoid breaking the pasta; customize with additional vegetables or toasted nuts as desired.

Nutrition

Calories: 386kcal |
Carbohydrates: 48g |
Protein: 14g |
Fat: 16g

Nutrition information is automatically calculated and should be used as an approximation.