Caprese Orzo Pasta Salad with Homemade Pesto

This orzo salad with pesto is made using classic caprese salad ingredients including mozzarella and tomatoes as well as homemade basil pesto for a delicious pasta dish. Easy to make, perfect as a light meal or for a summer party.

This orzo salad with pesto takes inspiration from the classic Italian caprese salad, which consists of sliced tomatoes and mozzarella with olive oil and fresh basil. My version is a much more filling dish consisting of sweet mini tomatoes, tender mild mozzarella pearls and delicate orzo pasta. The dressing is a refreshing basil pesto with lemon juice, garlic and a little parmesan. The salad also contains pine nuts, but instead of pureeing them with the other pesto ingredients I added them whole into the salad for crunch.

This caprese pasta salad with pesto is simple to make and if you prepare the ingredients in advance you'll be able to assemble it in minutes. It can be served as a light meal, but also pairs well with lots of other dishes and you can also add your own twist to this simple salad (see suggestions and tips at the bottom of the post).

Orzo salad with pesto ingredients and substitutions

• Orzo pasta.
• Tomatoes: I recommend using a sweet tasting variety of mini tomatoes, such as mini vine tomatoes or similar. If your tomatoes are very small you can use them whole, but larger tomatoes can be halved before adding into the salad (see photos).
• Mozzarella: Use mini mozzarella balls, also called mozzarella pearls. Alternatively use regular mozzarella and tear it into small pieces.
• Fresh basil.
• Parmesan: alternatively use pecorino or another hard Italian cheese.
• Garlic.
• Pine nuts: a budget friendly alternative are sunflower seeds.
• Olive oil.
• Lemon juice: adds flavour and helps to ensure the pesto maintains its vivid green colour. Don't skip it.
• Salt and pepper to taste.

Can I use different pasta

Yes, you can! Although I recommend choosing small pasta shapes (such as macaroni or small pasta shells) so that the ratio of pasta to pesto is similar to the proportions used in the recipe.  

How to make pesto orzo salad: step-by-step

1. Cook pasta: Boil the pasta in salted water according to packet instructions (it should be cooked al dente, i.e., firm). Strain and rinse under cold water. Set aside in a colander to drain thoroughly.

2. Prepare pesto: While the pasta is cooking prepare the pesto. Place the basil, garlic, oil and lemon juice in the small bowl of a food processor and puree. Next add the parmesan and pulse a few times until combined. Season to taste and set aside.

3. Toast pine nuts: In a small pan dry toast the pine nuts for a few minutes over a medium heat until lightly browned stirring all the time. Remove from the heat and immediately transfer to a bowl (left in the hot pan they will continue browning).

4. Assemble salad: Stir the pesto sauce into the orzo (once cooled and drained thoroughly). Gently fold in the mozzarella, tomatoes and half of the pine nuts.

5. Serve: Season to taste, scatter the rest of the pine nuts over the top and serve.

*Scroll down to the bottom of the post for a full list of ingredients and instructions.

Serving suggestions

This summery orzo salad with pesto is delicious on its own, but you can also serve it alongside pork chops, grilled chicken, ribs, stuffed peppers as well as vegetarian mains, including stuffed zucchini, cauliflower and broccoli patties. You can also serve it with vegetable side dishes, such as broccoli, green beans or zucchini.

Variations

This Italian inspired caprese pasta salad with pesto can be served with additional, optional ingredients for a different flavour twist. For example, you can try adding the following:

• Fresh or roasted red peppers for sweetness.
• Jarred pickled roasted red peppers for zest.
• Arugula/rocket leaves.
• Roasted broccoli, finely chopped.
• Cooked green lentils or white beans, for added protein (use less orzo).
• Red pepper flakes for a bit of heat.

Make ahead

This easy pesto orzo salad can be assembled in minutes, if you prepare the ingredients in advance. For example, you can:

• Cook the orzo: once cooled and strained thoroughly stir in a small amount of olive oil, cover and refrigerate overnight.
• Make the pesto: place in an airtight container and refrigerate overnight.
• Toast the pine nuts: keep covered.

Top tips

• Cook the pasta al dente, then strain and rinse under cold water to ensure it doesn't get clumpy and you can use it straight away (drain it thoroughly first).
• You can swap the orzo for another small shaped pasta variety (such as pasta shells or macaroni).
• I recommend adding whole pine nuts into the salad for texture (rather than pureeing them with the pesto ingredients).
• If you prefer to serve this salad without the pesto simply finely chop the basil and add into the salad (use one less tablespoon of oil). If you still want to add the garlic crush it then combine with the oil and lemon juice before stirring into the salad. Parmesan and pine nuts can be optional.
• If kept in an airtight container in the fridge this caprese orzo pesto salad will stay fresh for up to 4 hours.
• Not suitable for freezing.

Related recipes to try next

• Pesto Chicken Pasta Bake
• Roasted Beet Orzo Pasta Salad
• Pesto Zoodles Salad Recipe

See also these other easy, delicious salad recipes!

Recipe

Keep in touch!

If you make this refreshing orzo salad with pesto, tomatoes and mozzarella I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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