A fresh and flavourful classic Orzo Pesto Salad made with mini mozzarella balls, cherry tomatoes, rocket, pine nuts and a delicious basil and parmesan pesto dressing.
Orzo pasta (also known as risoni) cooks in just a few minutes... which means you'll have this salad on the table in just 20 minutes.
Serve this popular kid-friendly salad on it's own or as a tasty accompaniment at your next summer BBQ or easy family dinner.
When it comes to summer salads, there are few ingredients as versatile as orzo (risoni). This small pasta can be cooked in a matter of minutes and goes well with just about any type of dressing or topping (see my Expert Tips below for variations).
Just like my Curried Egg Salad, Healthy Tuna Salad and Creamy Broccoli Salad, this Orzo Pesto Pasta Salad is perfect for summer BBQs, Christmas celebrations or simply, for a quick and easy family dinner (... just add your favourite grilled meats or seafood on the side!).
Why You're Going To Love This Recipe
- Very simple - orzo pesto salad comes together in just minutes. All you need to do is cook the pasta, mix together a few ingredients for the basil pesto dressing, and assemble your salad toppings.
- Nutritious and delicious - this salad combines fibre-rich carbohydrates from the orzo with healthy fats from extra virgin olive oil and nuts. It also provides plenty of essential vitamins and minerals from the tomatoes, basil leaves, and mozzarella cheese.
- Versatile - orzo pesto salad can be adapted to suit any taste preferences or dietary needs – simply switch up the dressing and topping ingredients as desired!
What You Need
I love how these simple ingredients come together beautifully in a light, healthy and satisfying dish.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Orzo (risoni) pasta - uncooked. Risoni is made from a mixture of durum flour, semolina and water, kneaded into a dough before being rolled flat and shaped. The result is a creamy coloured, oval-shaped pasta with distinctive pointed ends.
- Pine nuts - toasted lightly.
- Cherry tomatoes - halved. You could also use grape tomatoes.
- Bambini bocconcini cheese - you can also use fresh mozzarella balls.
- Rocket arugula - fresh leaves. Rocket 'rucola' or 'arugula has a strong, peppery flavour, and the leaves have a slight 'bite' to them.
- Basil pesto - use a jar of store bought basil pesto for convenience (I used the Barilla brand). Alternatively, you can make your own homemade basil pesto.
Equipment Required
No fancy equipment is needed to make this delicious pesto orzo salad!
Simply a saucepan for cooking the risoni (orzo) pasta in, and a frying pan for toasting the pine nuts.
Step By Step Instructions
What I love about this dish is the mediterranean flavours, in particularly the creamy risoni and intense pesto flavours. They blend so well together into a delicious and satisfying pasta salad dish.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cook The Pasta
Bring a saucepan over water to a boil. Add a pinch of salt. Cook the orzo (risoni) pasta according to the packet instructions until al dente - do not overcook (approximately 6-8 minutes).
Drain the pasta and run it under cold water.
Step 2 - Toast the Pine Nuts
Meanwhile, lightly toast the pine nuts in a frying pan over low heat, stirring constantly until just lightly golden, ensuring they don't burn. Set aside.
Step 3 - Combine The Ingredients
Place the cold pasta into a serving bowl. Add the toasted pine nuts, halved cherry tomatoes, Bambini bocconcini, rocket, and basil pesto.
Stir gently to combine. Serve immediately, or store in the fridge until needed.
Expert Tips
- Pasta - orzo is a small pasta also known as risoni. You can substitute the orzo/risoni with any other small pasta (like macaroni or shells).
- Bocconcini - choose small baby bocconcini balls or mozzarella pearls. If you can't find these varieties, you can use regular mozzarella and tear it into smaller chunks.
- Pine nuts - keep a close eye on the pine nuts while they toast in the frying pan. Stir constantly until just golden, ensuring they do not burn.
- Basil pesto - can easily be purchased at the supermarket, alternatively, you can make your own homemade basil pesto.
- Variations - try substituting the cherry tomatoes, rocket and mozzarella balls for sun-dried tomatoes, baby spinach, avocado roasted peppers, olives, feta, goats cheese, haloumi, grilled chicken or even prawns! The options for orzo pesto salad really are endless!
- Gluten-free option - simply swap out the orzo for some cooked quinoa or rice.
- Serving - for best results, serve the salad at room temperature to really let the flavours shine.
- Storing - store orzo pasta salad in an airtight container in the fridge for up to 2 days.
- Freezing - this recipe is not suitable for freezing.
FAQ's
Orzo can be served either hot or cold and used as a main meal or a side dish, as well as an ingredient in casseroles, soups, and salads, just like other types of pasta (and rice). Orzo can also be used in place of rice in recipes such as the classic rice salad with vegetables.
I find orzo (risoni) has a creamier flavour and more interesting texture than plain rice.
Yes, they are. Risoni is also made from a mixture of durum flour, semolina and water, kneaded into a dough before being rolled flat and shaped. The result is a creamy coloured (and flavoured), oval-shaped pasta with distinctive pointed ends.
Yes, just tear the larger variety into smaller pieces and then use in the same way as the mini bocconcini balls. Bocconcini and mozzarella are similar as they are both soft cheeses that absorb flavors and are known for their mild taste.
Related Recipes
This orzo salad recipe can be served either as the main dish or as a delicious side paired with any meal!
Here's a few of my most popular salad recipes:
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Orzo Pesto Salad
Ingredients
- 1 cup orzo (risoni) pasta uncooked
- ¼ cup pine nuts
- 250 g cherry tomatoes halved
- 220 g bambini bocconcini cheese or mozzarella balls
- 30 g (1 cup) rocket arugula
- 190 g basil pesto see notes
Instructions
- Bring a saucepan of water to the boil. Add a pinch of salt. Cook the orzo (risoni) pasta according to the packet instructions until al dente (approximately 6-8 minutes). Drain the pasta and run under cold water.
- Meanwhile, lightly toast the pine nuts in a frying pan over low heat, stirring constantly until just lightly golden. Set aside.
- Place the cold orzo pasta into a serving bowl Add the toasted pine nuts, halved cherry tomatoes, bambini bocconcini, rocket and basil pesto.
- Stir to combine. Serve immediately or store in the fridge until needed.
Notes
- Pasta - orzo is a small pasta also known as risoni. You can substitute the orzo/risoni with any other small pasta like macaroni or shells.
- Bocconcini - choose small baby bocconcini balls or mozzarella pearls. If you can't find these varieties, you can use regular mozzarella and tear into smaller chunks.
- Pine nuts - keep a close eye on the pine nuts while they toast in the frying pan. Stir constantly until just golden.
- Basil pesto - can easily be purchased at the supermarket, alternatively, you can make your own homemade basil pesto.
- Variations - try substituting the cherry tomatoes, rocket and mozzarella balls for sun-dried tomatoes, baby spinach, avocado roasted peppers, olives, feta, goats cheese, haloumi, grilled chicken or even prawns! The options really are endless!
- Gluten-free option - simply swap out the orzo for some cooked quinoa or rice.
- Serving - for best results, serve the salad at room temperature.
- Storing - store orzo salad in an airtight container in the fridge for up to 2 days.
- Freezing - this recipe is not suitable for freezing.
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