Creamy Pesto Orzo Salad with Roasted Tomatoes

This Pesto Orzo Salad 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, or pool days.

This cold orzo salad with pesto and tomatoes is great for summer meal prep. Make a big batch at the start of the week and enjoy it for lunches or serve it alongside grilled meat, fish, or a plant-based protein for dinner.

Why You’ll Love This Recipe

• Simple: Uses just a handful of ingredients plus salt and pepper.
• Quick: Ready in about 20 minutes from start to finish.
• Flavorful dressing: Pesto provides a bright, herby coating with minimal effort.
• Mediterranean notes: Chickpeas, cucumber, red onion, sun-dried tomatoes, and feta give fresh, satisfying flavors.
• Healthy: Loaded with vegetables and protein-rich beans.
• Perfect for warm weather: Served at room temperature or chilled, it’s ideal for outdoor gatherings.
• Great for meal prep: Keeps well in the fridge — store leftovers in an airtight container.

Ingredients & Substitutions

• Kosher salt: Recipes are developed using Morton kosher salt. If you prefer table salt, reduce the amount because table salt is finer and saltier by volume.

Complete ingredient amounts are provided in the recipe card below.

How to Make Pesto Orzo Salad

Quick Overview

• Cook the orzo until al dente.
• Toss the pasta with pesto and the prepared vegetables and cheese.

Step by Step Instructions

Step 1: Bring a large pot of water to a rolling boil and add 1–2 tablespoons of kosher salt. Cook the orzo according to package directions until al dente. While the orzo cooks, combine the chickpeas, diced cucumber, finely diced red onion, chopped sun-dried tomatoes, crumbled feta (or mozzarella pearls), lemon juice and zest, a pinch of salt, and freshly cracked black pepper in a large mixing bowl.

Step 2: Drain the orzo and rinse it briefly under cold water to stop the cooking. Add the cooled orzo and the basil pesto to the bowl with the vegetables.

Step 3: Gently fold the orzo into the vegetables and cheese until everything is evenly coated with pesto.

Step 4: Taste and adjust seasoning. Garnish with chopped fresh basil or parsley and serve at room temperature or chilled.

Recipe Serving Suggestions

This pesto orzo salad pairs well with many proteins and can serve as a main or side. Try it alongside grilled chicken, seared lamb, pulled pork, pan-roasted fish, or simply top the salad with sliced grilled chicken or shrimp for a complete meal.

Expert Tips & Variations

• Choose good pesto: The pesto is the main flavor; use one made with quality olive oil, nuts, garlic, and Parmesan, or make your own if you have fresh basil.
• Large mixing bowl: The orzo swells after cooking, so use plenty of room to mix ingredients without crushing the pasta.
• Salt the cooking water: Seasoning the pasta water is essential — it seasons the orzo from the inside.
• Rinse to cool: Rinse the cooked orzo under cold water to halt the cooking and keep the pasta firm.
• Fold gently: Use a light hand when mixing to avoid a mushy texture.
• Swap in other vegetables: This salad is adaptable — use halved cherry tomatoes, baby spinach, arugula, green onions, olives, bell pepper, or artichoke hearts. Aim for roughly 2 cups of chopped vegetables. If using juicy tomatoes, pat them dry to avoid sogginess. Add toasted pine nuts or sunflower seeds for crunch if desired.
• Try different grains: If you prefer a different base, small pastas or grains like couscous, fregola, or small-shaped pasta can work in place of orzo.

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