Mediterranean Orzo Salad with Pesto Recipe

If you’re craving a vibrant, fresh summer salad that’s bursting with flavor and incredibly easy to whip up, then I’ve got just the thing for you. This Mediterranean Orzo Salad with Pesto Recipe is one of my absolute favorites because it combines tender orzo pasta, juicy cherry tomatoes, crunchy pine nuts, and a homemade pesto that really ties everything together. Whether you’re looking for a quick lunch or a fantastic side dish for dinner parties, stick around—I promise you’ll want this recipe in your regular rotation.

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Ingredients You’ll Need

Getting the right ingredients fresh and simple really makes this Mediterranean Orzo Salad with Pesto Recipe shine. I always look for firm cherry tomatoes and the freshest basil leaves available. If you want to make the pesto from scratch (and trust me, you do), having good quality olive oil and pine nuts is key.

• Orzo pasta (risoni): These little rice-shaped pastas cook quickly and carry the pesto beautifully.
• Cherry tomatoes: Their sweetness and juiciness add freshness and color to the salad.
• Red pepper: Adds a crunchy sweetness contrast—roasted or raw, your call.
• Spring onions (scallions): They bring a zesty bite without overpowering the other flavors.
• Pine nuts: Toast them lightly to really boost their nutty flavor and add crunch.
• Fresh lemon juice: Just the right amount of acidity to brighten the whole dish.
• Olive oil: Use a good extra virgin one for the best flavor, especially in the pesto.
• Fresh pesto: Either homemade or store-bought—homemade is worth the effort if you have time!
• Fresh basil leaves: More basil means more aroma and authenticity.
• Nutritional yeast: An optional cheesy, savory element that works beautifully in the pesto if you want a dairy-free twist.
• Garlic clove: Fresh garlic is a must for that punch in the pesto.
• Salt: Essential for balancing all the flavors perfectly.

Variations

This Mediterranean Orzo Salad with Pesto Recipe is wonderfully flexible. I’ve played around with it many times depending on what I have on hand or what my guests prefer, and it’s always a hit.

• Adding Protein: I often toss in grilled chicken or chickpeas when I want it to be more of a meal rather than a side.
• Cheese Boost: Crumbled feta or shaved Parmesan works wonderfully if you don’t mind dairy.
• Nut-Free Option: Swap pine nuts for toasted sunflower seeds to accommodate nut allergies without losing the crunch.
• Seasonal Veggies: Roasted zucchini or artichoke hearts add an extra layer of flavor, especially in cooler months.

How to Make Mediterranean Orzo Salad with Pesto Recipe

Step 1: Cook the Orzo Perfectly

Start by boiling a large pot of salted water. Add the orzo and cook according to package instructions—usually around 8-10 minutes—until al dente. I learned early on that slightly undercooking the pasta keeps it from getting mushy once it soaks up the pesto. When done, drain and rinse it briefly under cold water to stop the cooking and keep the grains separate. Drain really well so your salad doesn’t get soggy!

Step 2: Prep Your Veggies and Toast Those Pine Nuts

While the orzo cooks, slice your cherry tomatoes in halves and chop the red pepper into bite-sized pieces. Thinly slice the spring onions—white and green parts both add flavor. Heat a dry skillet over medium heat and toast your pine nuts, tossing frequently, until golden and fragrant. This step takes just a few minutes but makes a huge flavor difference.

Step 3: Whip Up Your Fresh Pesto

In a food processor, combine fresh basil leaves, pine nuts (reserve a few for garnish if you like), nutritional yeast, garlic, olive oil, and salt. Blend until smooth. If the pesto feels too thick, add a drizzle more olive oil or a splash of lemon juice. This pesto is packed with flavor and brings the salad together in a way store-bought versions rarely do.

Step 4: Toss Everything Together

In a large mixing bowl, combine the drained orzo, cherry tomatoes, red pepper, and spring onions. Drizzle with olive oil and fresh lemon juice, then add the pesto. Gently toss everything to coat evenly. Taste and adjust seasoning with salt and additional lemon juice if needed. The freshness here is what makes your Mediterranean Orzo Salad with Pesto Recipe sing.

How to Serve Mediterranean Orzo Salad with Pesto Recipe

Garnishes

I love sprinkling some extra toasted pine nuts and fresh basil leaves on top just before serving—it adds a pop of color and texture that makes it look as good as it tastes. Sometimes a light drizzle of olive oil finishes it with a subtle richness.

Side Dishes

This salad pairs beautifully with grilled meats, seafood, or simply alongside crusty bread for a light meal. When I bring it to potlucks, it steals the show next to dishes like roasted chicken or lemony salmon.

Creative Ways to Present

For special occasions, I’ve served this salad in hollowed-out tomatoes or colorful glass bowls to make it feel festive. You can also layer portions in mason jars for picnics or packed lunches—plus, it looks gorgeous when you unveil it!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. I like to add a little extra olive oil before sealing to keep everything moist and fresh. The flavors actually deepen overnight, so it tastes even better the next day!

Freezing

I don’t recommend freezing this salad because the fresh veggies and pesto can lose their texture and flavor. It’s best enjoyed fresh or refrigerated.

Reheating

If you want to enjoy it warm, gently reheat in a pan on low heat just until warmed through—add a splash of olive oil or water to loosen it if needed. Otherwise, I prefer it chilled or at room temperature.

FAQs

Final Thoughts

This Mediterranean Orzo Salad with Pesto Recipe has earned a permanent spot in my kitchen because it’s fast, flavorful, and endlessly adaptable. I love sharing it with friends and family, and I bet once you try it, you’ll find yourself making it again and again for every season. Trust me—it’s one of those recipes that feels like a hug on a plate, fresh, comforting, and full of sunshine.

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