Creamy Pesto Orzo Pasta Salad with Cherry Tomatoes

This pesto orzo salad is packed with crisp summer vegetables and a bright lemon-basil pesto dressing. Cold pasta salads are ideal for warm weather—perfect as a side for a summer BBQ, a potluck contribution, or a simple weeknight meal.

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Why This Pesto Orzo Pasta Recipe Is The Best!

This pesto orzo pasta salad is a great way to showcase fresh summer produce. Each bite delivers bright basil, tangy lemon, sweet tomatoes and creamy goat cheese. The orzo stays light and separate when cooked al dente, and the pesto adds herbaceous flavor without weighing the salad down. It works well as a main-dish salad for warmer nights or as a flavorful side at picnics and gatherings.

What Is Pesto?

Pesto is a classic Italian sauce traditionally made from fresh basil, garlic, olive oil, pine nuts and Parmesan cheese. There are many delicious variations—substituting different nuts or cheeses, or adding citrus for brightness. Pesto is versatile: it dresses pasta, enhances sandwiches, or mixes into spreads and aiolis.

Equipment Needed

A food processor or a high-powered blender will make quick work of the pesto. You will also want a large pot for cooking orzo and a big mixing bowl to combine the salad ingredients.

Key Ingredients

Orzo – A rice-shaped pasta that cooks quickly and works well hot or cold.

Tomatoes – Grape or cherry tomatoes are great because they hold their shape and add juicy bursts of flavor.

Basil – Fresh basil is essential for a bright, aromatic pesto. Homegrown or store-bought fresh leaves both work well.

Step-By-Step Instructions

Begin by bringing a large pot of salted water to a boil. Cook the orzo according to package directions, aiming for al dente so the grains remain slightly firm and won’t turn mushy when mixed with the other ingredients.

When the orzo reaches the desired texture, drain and rinse it under cold water to stop the cooking and cool it quickly. Shake off excess water and transfer the orzo into a large bowl.

While the orzo cooks, prepare the pesto. Combine fresh basil leaves, walnuts, grated Parmesan, a clove of garlic, olive oil and a pinch of salt in the food processor or blender. With the motor running, slowly add the fresh lemon juice until the pesto becomes smooth and reaches the consistency you prefer. I like 2 to 3 tablespoons of lemon juice for a bright, balanced flavor.

Fold the pesto into the cooked orzo, coating the grains lightly so they stay separate. Add the halved tomatoes, chopped cucumber, Kalamata olives, chopped roasted red pepper and crumbled goat cheese. Mix gently to combine everything without crushing the ingredients.

Taste and adjust seasoning with salt, pepper or a splash more lemon juice if needed. You can serve the salad immediately at room temperature, or chill it for an hour or two to let flavors meld.

Serving Suggestions

This salad is satisfying on its own as a light lunch or dinner. For added protein, serve alongside grilled salmon, chicken, or another simply seasoned fish. Keeping the dish Mediterranean-inspired, pair it with fresh greens, warm bread, or grilled vegetables for a complete meal.

Substitutions and Additions

Olives – Kalamata olives are wonderful, but any olive you enjoy will work. Omit them entirely if you prefer a milder flavor.

Cheese – Goat cheese adds tangy creaminess, but fresh mozzarella or crumbled feta are delicious alternatives.

Nuts – Walnuts are an excellent choice for the pesto base; use pine nuts for a more traditional pesto flavor if you prefer.

Pesto shortcut – If you’re short on time, a good-quality jarred pesto can be used in place of homemade pesto.

Storage Recommendations

Because this salad includes fresh tomatoes and cucumbers, it’s best enjoyed within 1–2 days. Store leftovers in an airtight container in the refrigerator. If the salad seems dry after chilling, stir in a little extra olive oil or a squeeze of lemon before serving.

Looking For Other Easy Side Dish Recipes? Try These!

Mediterranean Green Beans with Lemon Dressing

Healthy Strawberry Walnut Salad Recipe

Fresh Mango Cucumber Salad Recipe

Grilled Peach and Burrata Salad with Balsamic

Arugula Apple and Walnut Salad

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Easy Pesto Orzo Pasta Salad

This pesto orzo salad features a lemony basil pesto tossed with orzo, tomatoes, cucumber, olives, roasted red pepper and goat cheese. Bright, fresh and perfect for warm-weather meals.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 8

Course: Lunch, Salad, Side Dish

Cuisine: Italian

Author: Bobbie Blue

Equipment

• Food processor or blender
• Large pot for cooking orzo
• Large mixing bowl

Ingredients

• 16 ounces orzo pasta
• 1 cup fresh basil, tightly packed
• 1/4 cup walnuts
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic
• 3 tablespoons olive oil
• 1/4 teaspoon salt, or to taste
• 2–3 tablespoons fresh lemon juice
• 1 pint grape tomatoes, halved
• 1/3 cup Kalamata olives, sliced or whole
• 1 English cucumber, chopped
• 1/3 cup roasted red pepper, chopped
• 1/3 cup goat cheese crumbles

Instructions

1. Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool; drain well and place in a large mixing bowl.
2. While the orzo is cooking, make the pesto: combine basil, walnuts, Parmesan, garlic, olive oil and salt in a food processor or blender. With the motor running, drizzle in lemon juice until the pesto reaches your desired consistency (up to 3 tablespoons).
3. Fold the pesto into the cooled orzo to coat evenly. Add tomatoes, olives, cucumber, roasted red pepper and goat cheese. Gently stir to combine.
4. Serve immediately or chill for 1–2 hours to let flavors meld. Adjust seasoning with salt, pepper or additional lemon juice before serving.