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    Home » Recipes » Soups/Salads

    Caprese Orzo Pasta Salad with Pesto

    June 8, 2019 By Monika Last Updated July 7, 2022 12 Comments

    Jump to Recipe
    Close-up partial view of orzo pesto salad with cherry tomatoes and mozzarella balls inside light green bowl.

    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.

    Basil leaves in food processor.
    3
    Making basil pesto for orzo salad.
    4

    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.

    You might also like

    • Pesto Chicken Pasta Bake (Healthy)
    • Roasted Asparagus Pesto Pasta
    • Roasted Beetroot and Feta Pasta Salad
    • Avocado Basil Pesto Pasta Sauce (Low Fat)
    • Pesto Zoodles Salad Recipe

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    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.

    Caprese Orzo Pasta Salad with Pesto

    This orzo salad with pesto combines the concept of a caprese salad and basil pesto creating a delicious pasta salad that’s perfect as a light meal or party food idea.
    5 from 9 votes
    Print Pin Rate
    Course: Lunch, Party Food
    Cuisine: International, Italian fusion
    Prep Time: 9 minutes minutes
    Cook Time: 6 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 5 servings
    Calories: 389kcal
    Author: Monika Dabrowski

    Equipment

    • Small blender

    Ingredients

    • 1 cup (190 g) orzo pasta uncooked, 6.7oz
    • 10.58 ounces (300 g) cherry tomatoes whole or halved
    • 10.58 ounces (300 g) mozzarella pearls/mozzarella balls drained weight, 2 cups
    • 3-4 tablespoons pine nuts lightly toasted

    For the pesto

    • 1.41 ounces (40 g) 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

    Instructions

    • Boil the pasta in salted water according to package instructions (6 minutes for al dente).  Strain and rinse under cold water.  Set aside.
    • 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. Slowly add the oil as you continue to pulse. Season to taste and set aside.
    • Toast the pine nuts in a pan, stirring all the time until lightly browned.  This will take less than a minute so be careful not to brown the pine nuts too much.
    • To assemble the salad stir the pesto through the pasta (ensure the pasta is cold), add the mozzarella balls, cherry tomatoes and pine nuts and gently fold in. Drizzle over the lemon juice, adjust the seasoning and serve.

    Notes

    • Cook the pasta al dente, then strain and rinse in cold water to ensure it doesn't get clumpy and that you can use it straight away.  If you want to cook it ahead cover and refrigerate until you are ready to use it.
    • You can swap orzo for another small shaped pasta variety (ex. macaroni, small pasta shells etc).
    • If you want to make the pesto ahead add a few drops of lemon juice and keep in an airtight container in the fridge for up to 4 hours.
    • I added the pine nuts into the salad separately for crunch, but you can pulse them along with the other pesto ingredients if desired.
    • You can use sunflower seeds, crushed hazelnuts or almonds or other nuts and seeds in place 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.
    • Storing: If kept in an airtight container in the fridge this pesto pasta salad will stay fresh for up to 2 hours.

    Nutrition

    Serving: 1serving | Calories: 389kcal | Carbohydrates: 26g | Protein: 17g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 113mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 741IU | Vitamin C: 18mg | Calcium: 288mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 9 votes (5 ratings without comment)

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    1. KT says

      September 14, 2021 at 6:09 am

      Sounds like a delicious recipe with many of my favorite flavors. I'm confused about the time it can be kept in the refrigerator. Are you saying that it only lasts for about two hours in the refrigerator?

      Reply
      • Monika says

        September 14, 2021 at 11:39 am

        It is best eaten immediately or within 2 hours. This is because you are using fresh raw ingredients such as tomatoes and basil which can become soggy or change their colour (as basil might). It will still be fine for another 2-4 hours but no longer at its best. If you want to refrigerate it for more than 2 hours I recommend using whole cherry tomatoes - once you've cut them they will start releasing juice. Hope this helps:)

        Reply
    2. Kat (The Baking Explorer) says

      June 17, 2019 at 8:35 pm

      5 stars
      This is my kind of meal!

      Reply
      • Monika says

        June 18, 2019 at 3:55 pm

        Thank you Kat!

        Reply
    3. Donna says

      June 11, 2019 at 12:32 pm

      5 stars
      Such a good idea! I'm terrible with salads, I always just have the same things. I really need to give this a go! #CookBlogShare

      Reply
      • Monika says

        June 11, 2019 at 12:42 pm

        Thank you! It is so easy to make, and if you like basil you'll love this salad!

        Reply
    4. Eb Gargano | Easy Peasy Foodie says

      June 11, 2019 at 7:47 am

      5 stars
      I love this idea of crossing pesto pasta with a caprese salad. Love too the idea of adding the pine nuts separately on top for added crunch. This would be perfect to take to a summer barbecue or on a picnic! Eb x

      Reply
      • Monika says

        June 11, 2019 at 12:45 pm

        Thank you! Yes, this salad is ideal as a party dish:)

        Reply
    5. DeeDee says

      June 10, 2019 at 2:49 am

      This is one I make all the time, especially in the summer! Love it Monika❤️

      Reply
      • Monika says

        June 10, 2019 at 6:59 am

        Thank you DeeDee! This salad is great in the summer especially.

        Reply
    6. Jacqui Bellefontaine says

      June 09, 2019 at 7:30 pm

      5 stars
      Oh yes please, this is so my kind of recipe. It looks absolutely delicious! Thank you for linking to #CookBlogShare

      Reply
      • Monika says

        June 10, 2019 at 11:23 am

        Thank you Jacqui!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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