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An overhead shot of risoni pasta salad.

Orzo Pesto Salad

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.
5 from 4 votes
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Course: Dinner, Lunch
Cuisine: Italian, Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 serves
Calories: 265kcal
Cost: $10

Equipment

  • saucepan
  • Frying pan

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

RECIPE NOTES & TIPS:
INGREDIENTS:
  • 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.
OTHER TIPS:
  • 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.

Nutrition

Calories: 265kcal | Carbohydrates: 18g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 247mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 722IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 1mg