Orzo Pasta Salad with Pesto

Pesto orzo salad recipe with tomatoes, mozzarella pearls, red onion, and arugula, tossed with toasted pine nuts and a drizzle of balsamic reduction. This cold pasta salad makes a great side dish, lunch, or potluck dish!

Course Appetizer, lunch, Side Dish

Cuisine American

Keyword easy orzo pasta, pasta salad, pesto, potluck

Prep Time 7

Cook Time 8

Total Time 15

Servings servings

Calories 432kcal

Author Lauren LeBlanc

Equipment

Large pot
cutting board
Knives
Serving bowl
Measuring cups
Measuring spoon

Ingredients

8 ounces orzo ½ pound
¾ cup basil pesto
3 cups arugula loosely packed
1 cup grape or cherry tomatoes halved or quartered
8 ounces mozzarella pearls
¼ small red onion sliced thinly
¼ cup balsamic glaze for topping
3 tablespoons toasted pine nuts for topping

US Customary - Metric

Instructions

BOIL: Set a large pot of heavily salted water to boil. Cook orzo pasta to al dente according to package directions. Drain and set aside to cool.
PREP: Cut grape tomatoes and thinly slice red onion.
MIX: Combine cooled cooked orzo, pesto, arugula, tomatoes, mozzarella, and red onion in a large bowl and mix well.
FINISH: Top with pine nuts and drizzle of balsamic glaze. Serve cold or room temperature.

Notes

Use store-bought pesto, or make your own homemade pesto (mortar and pestle + food processor directions)
Make your own balsamic glaze or use store bought.
Rinse orzo with cold water after draining to stop the cooking process.
If making ahead of time, reserve some pesto to toss with again right before serving.
How to store leftovers: Store leftover orzo pasta salad in the refrigerator in an airtight container for 3-4 days.
How to freeze: Do not freeze this pasta salad.

Nutrition