Name: Caprese Orzo Pasta Salad with Pesto
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Ingredients: 1 cup orzo pasta (uncooked, 6.7oz); 10.58 ounces cherry tomatoes (whole or halved); 10.58 ounces mozzarella pearls/mozzarella balls (drained weight, 2 cups); 3-4 tablespoons pine nuts (lightly toasted); 1.41 ounces basil leaves (avoid tough stems); 1 garlic clove (roughly chopped); 4 tablespoons parmesan cheese (finely grated, ensure it's vegetarian if required); 4 tablespoons extra virgin olive oil; 2 tablespoons ice cold water; salt and pepper to taste; 2 tablespoons lemon juice (or to taste)

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This orzo salad with pesto combines the concepts of a caprese salad and basil pesto creating a delicious pasta salad that’s perfect as a light meal or party food idea.

You might also like raw broccoli pasta salad.

Close-up view of pasta with pesto and tomatoes in white bowl.

This caprese orzo salad with pesto is incredibly easy to make! There is hardly any chopping involved and the entire dish comes together in less than 15 minutes.

Pesto pasta salad ingredients

This orzo salad with pesto is made using a handful of ingredients. The pasta, along with mozzarella pearls and cherry tomatoes makes the bulk of the salad.

I made the pesto sauce by blitzing the basil along with the garlic, parmesan cheese, oil and a little water. I like my pesto mixture a little grainy, not completely smooth (see photo below), but you can make it chunkier or smoother if you prefer.

I decided not to puree the pine nuts but add them into the pasta salad separately, at the end. They add a lovely nutty crunch and flavour to this pesto pasta salad.

How to prepare the pasta

Cook the orzo pasta al dente according to package instructions (approx. 6 minutes), strain and rinse under cold water. This is important to do as it will ensure the pasta won’t turn into a solid sticky lump while you are preparing the rest of the ingredients.

Plus you’ll be able to use it right away (it will be cold).

Can I cook the pasta ahead

Yes, you can. After you’ve rinsed it well, add a drop of oil, give a stir and refrigerate (overnight), covered until you are ready to use it. Ensure the pasta is completely cooled before refrigerating it.

Can I use different pasta

The amount of pesto sauce in this recipe is perfect to use with 1 cup of raw orzo. But if you prefer to use different pasta I recommend choosing small pasta shapes (such as macaroni or small pasta shells) so that the proportions remain similar.

Can I make the pesto sauce ahead

Yes! You can make the pesto mixture for up to 4 hours ahead. Add a few drops of lemon juice (to ensure the colour stays bright green) and keep refrigerated in an airtight container.

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

1. Boil the pasta a little al dente (about 6 minutes). Strain and rinse under cold water. Set aside.

2. Make the pesto. Whilst the pasta is cooking prepare the pesto. Pulse half of the basil leaves with the garlic and water, then add the remaining basil and parmesan and pulse a few times until combined.

3. Slowly add the oil as you continue to pulse. Season to taste.

4. Combine with the cooked (and cooled) pasta before adding the rest of the ingredients.

Orzo pasta with pesto sauce in large white bowl.

5. Gently fold in the tomatoes, mozzarella pearls and pine nuts. Drizzle over the lemon juice, season to taste and enjoy.

Assembling caprese pesto pasta salad in white bowl.

Serving suggestions

This orzo pesto pasta is delicious on its own, but you can also serve it alongside steak, pork chops, grilled chicken or turkey. If you would like to expand this recipe and include other ingredients good choices to consider are small varieties of canned beans, green or black lentils, peas, green beans, as well as raw vegetables, such as avocado and red pepper.

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. If you want to cook it ahead cover and refrigerate it (overnight) until you are ready to use it.
You can swap the orzo for another small shaped pasta variety (such as pasta shells or macaroni).
I recommend adding the pine nuts into the salad (rather than pureeing them with the pesto ingredients) for crunch.
If kept in an airtight container in the fridge this salad will stay fresh for up to 2 hours.
Not suitable for freezing.

Substitutions

Pasta: For me small pasta shapes work best in this pesto salad (i.e. orzo but also macaroni or small pasta shells) but you can use any pasta you like. Bear in mind, however, that you may need more pesto sauce for larger pasta shapes.
You can use sunflower seeds, crushed hazelnuts or almonds instead of the pine nuts.
If you don't have mozzarella pearls use regular Italian mozzarella (tear it into small pieces).
Use either fresh or roasted cherry tomatoes.

Top down view of orzo salad with pesto, cherry tomatoes, mini mozzarellas and spoon in white bowl wrapped in green cloth, with white bowl in top right and pine nuts in small dish in top left corner.

Keep in touch!

Have you made this caprese orzo pesto pasta salad? Leave a comment and let me know how it turned out for you, thanks!

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