0 from 24 votes
Orzo Pesto Salad Recipe
This easy orzo pesto salad recipe is packed with fresh veggies, mozzarella, and tossed in homemade nut-free basil pesto. The perfect healthy dinner, lunch, or side dish for a summer cookout!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 8 servings
Calories: 213 kcal
Course:
Side Dish , Salad , Appetizer
Cuisine:
Italian , American , International
Ingredients
Healthy Pesto:
- ½ - ⅔ cups this basil pesto recipe or store-bought
Orzo Salad:
- 1 ½ cups uncooked orzo
- 1 medium english cucumber cut into quarter moons
- 2 cups sweet cherry tomatoes halved
- 1 yellow bell pepper seeded and diced
- 1 cup mini pearl mozzarella balls drained
Instructions
- Make Orzo: Bring a large pot of salted water to a boil and add orzo. Cook al-dente according to the package instructions. I like to reduce the cooking time by 1 - 2 minutes. Then, strain and run under cold water to stop it from cooking further. Set to the side.
- Add Pesto: Add in 1 batch of this pesto without pine nuts. Alternatively, you can add ½ - ⅔ cups of store-bought pesto.
- Assemble Salad: In a large bowl, toss the cooked orzo, cucumbers, tomatoes, bell pepper, and mini pearl mozzarella balls. Drizzle the pesto over the salad and toss to coat. Enjoy!
Cup of Yum
Notes
- Gluten-Free: I recommend substituting the orzo with Banza rice or with this Jovial's Brain-free cassava orzo.
- Cook the orzo al-dente. The orzo will continue to cook after you remove it from the heat and strain it. Cooking it al dente keeps the orzo tender after it cools. No one wants a mushy, overcooked orzo salad.
- Let the orzo cool before you add the pesto and veggies. If you toss hot orzo with the fresh cucumber, tomatoes, and bell pepper, they’ll get soft and wilt. I recommend draining the cooked orzo and running it under cold water to cool it. Make sure to dry it off before adding the pesto.
- Add protein. To make this a full meal, feel free to add grilled chicken, salmon, shrimp, or steak to the salad.
- Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Cholesterol
5mg
(2%)
Sodium
150mg
(6%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Vitamin A
243IU
(5%)
Vitamin C
27mg
(30%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 150mg | 6% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.