Pesto Orzo Pasta Salad (Easy Summer Side Salad)

Name: Pesto Orzo Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ½ cups uncooked orzo; 1 tablespoon salt (for pasta water); ½ cup pesto (store-bought or homemade); 1 pint cherry or grape tomatoes (halved); 8 oz mozzarella pearls (drained); 2 cups baby arugula (lightly packed); 4-6 slices prosciutto; ¼ teaspoon salt (plus more to taste); ½ teaspoon black pepper; 2 tablespoons balsamic glaze (optional, for serving); Fresh basil leaves (for garnish (optional))

Pesto Orzo Pasta Salad is a fresh, flavor-packed dish made with tender orzo, basil pesto, juicy tomatoes, and creamy mozzarella in every bite. It’s made with simple ingredients, ready in 20 minutes, and comes together easily, making it a go-to for quick lunches, easy dinners, or sharing at get-togethers. It’s light but satisfying, with fresh and savory flavors and a crisp finish from the prosciutto that ties everything together.

Pesto orzo pasta salad on a platter drizzled with balsamic glaze.

A Quick Look At This Recipe

Recipe Name: Pesto Orzo Pasta Salad
Ready In: 20 minutes
Serves: 4 - 6 side dish servings
Main Ingredients: ½ cups uncooked orzo, salt, pesto, cherry or grape tomatoes, mozzarella pearls, baby arugula, prosciutto, salt
Why You'll Love It: This Pesto Orzo Pasta Salad is a quick, fresh recipe made with tender orzo, creamy mozzarella, juicy tomatoes, and basil pesto tossed together in every bite. Perfect for easy lunches, summer dinners, or sharing at gatherings.

This orzo pesto pasta salad is one of my go-to recipes when I want something fresh, simple, and packed with flavor without spending much time in the kitchen. The pesto coats the tender orzo, so every bite is flavorful from the start, while the tomatoes bring a juicy pop and the mozzarella keeps things creamy and balanced. I like adding arugula right at the end because it gives just enough peppery bite to cut through the richness without overpowering anything.

Orzo is one of my favourite ingredients to cook with, and if you’re into it too, you’ll love this chicken sausage orzo bake and lemon chicken and orzo.

Why You’ll Love This Recipe

This pesto orzo recipe is all about fresh flavor with minimal effort. The pesto coats every bite, while the mix of arugula, tomatoes, and mozzarella keeps it balanced and satisfying.

It’s quick, flexible, and great for sharing. I also love how it comes together with just a handful of ingredients, making it easy enough for busy days and reliable for last-minute meals or simple entertaining.

– Lyuda

Ingredients

Orzo: A small pasta that cooks quickly and gives this dish its light, scoopable texture. Cook just until al dente, so it holds up when mixed.
Pesto: Use a good-quality store-bought pesto or homemade if you prefer. This is where most of the flavor comes from, so choose one you enjoy.
Cherry Tomatoes: Add freshness and a slight sweetness. Look for firm, bright tomatoes for the best texture. If you love cherry tomatoes, be sure to try my baked spaghetti squash next; the cherry tomatoes are a star ingredient!
Mozzarella Pearls: These bring a creamy, mild bite that balances the pesto. Pre-packaged pearls make prep easy.
Arugula: Adds a light peppery flavor that keeps the salad from feeling too heavy.
Prosciutto: Crisping it adds a salty, crunchy contrast. It’s best added right before serving.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Vegetarian: Skip the prosciutto and add toasted pine nuts instead for extra crunch and a richer, nutty flavor that still keeps the salad satisfying and well-balanced.
Add Protein: Toss in grilled chicken or chickpeas to turn this into a more filling meal, perfect for lunch or an easy weeknight dinner.
Extra Brightness: Add a squeeze of fresh lemon juice right before serving to lift the pesto and bring a lighter, fresher finish to the whole dish.
Cheese Swap: Use feta instead of mozzarella for a saltier, more tangy bite that adds a different kind of creaminess and pairs really well with the pesto.
Pasta Swap: Try small shells or ditalini if you don’t have orzo on hand; both hold the pesto nicely and give the salad a slightly different but still delicious texture.

How to Make Pesto Pasta Salad with Orzo

This orzo pasta salad with pesto comes together quickly, so it helps to have all of the ingredients prepped and ready before you start. Once the pasta is cooked, everything else is just mixing and finishing touches.

Orzo in a strainer with water pouring in.

Step 1: Cook the orzo.

Bring a large pot of salted water to a boil and cook the orzo according to the package directions until just al dente. Drain the pasta and give it a quick rinse, then transfer it to a large bowl to cool slightly.

Step 2: Crisp the prosciutto.

Heat a skillet over medium heat and cook the prosciutto slices in a single layer until they turn crisp. Transfer them to a paper towel-lined plate and let them cool before breaking them into pieces.

Pesto orzo pasta salad ingredients added to a bowl.

Balsamic glaze drizzled over the top of the pesto orzo salad.

Step 3: Assemble the salad.

Add the pesto, halved tomatoes, mozzarella pearls, arugula, and seasonings to the bowl with the orzo. Gently toss everything together until the pasta is evenly coated and the ingredients are well combined.

Step 4: Finish and serve.

Top the salad with the crispy prosciutto and drizzle with the balsamic glaze just before serving. The salad pairs really well with my lemon and mustard baked salmon for an easy, complete meal.

If you love recipes that are quick, simple, and satisfying, this sweet potato and turkey skillet is another one worth trying.

Expert Tips

Cook the pasta just right: Keep the orzo al dente so the texture stays firm and doesn’t become too soft once everything is tossed together.
Don’t over-rinse the pasta: A quick rinse is enough to stop the cooking process while still leaving enough starch behind for the pesto to coat the pasta properly.
Cool slightly before mixing: Let the orzo cool for a few minutes before adding the arugula so the greens stay fresh and don’t wilt from the heat of the pasta.
Add the prosciutto at the end: Sprinkle the crispy prosciutto over the top right before serving so it keeps its crunch and doesn’t soften in the salad.
Season properly: Be sure to taste the pasta after adding the pesto and prosciutto before adding more salt. Both will add some salt to the dish, so by tasting first, you avoid oversalting the salad.
Store properly for the best texture: Keep leftover orzo pesto salad in an airtight container in the refrigerator for up to 3 days, and store the prosciutto separately if possible so it stays crisp.
Refresh before serving leftovers: If the orzo pasta salad has been sitting in the fridge, toss it with a drizzle of olive oil or an extra spoonful of pesto to freshen it back up.

Serving Suggestions

This pesto orzo salad works for just about everything from quick lunches to summer dinners, potlucks, cookouts, and casual family gatherings.

It pairs especially well with heartier mains like slow cooker BBQ ribs or sheet pan steak fajitas when you want something fresh on the side to balance the meal. For lighter lunches or brunch-style spreads, serve it alongside my avocado egg salad with fresh bread or fruit for an easy meal that still feels filling and fresh.

Frequently Asked Questions About Pesto Orzo Pasta Salad

Can I make orzo pesto pasta salad ahead of time?

Yes, you can make it a few hours ahead. Store the prosciutto separately and add it just before serving for the best texture.

Can I use a different pasta instead of orzo to make pesto pasta salad?

Yes! You can absolutely use other small pasta such as macaroni, ditalini, small shells, or another small pasta shape. For a more traditional pasta salad, you can use rotini or bowties as well.

How do I keep orzo salad with pesto from drying out?

Before serving leftovers, toss with a drizzle of olive oil or an extra spoonful of pesto to refresh the texture and flavor.

What can I use instead of prosciutto in this orzo salad with pesto?

Crispy bacon, grilled chicken, or even toasted pine nuts work well if you want a different texture or flavor.

Pesto orzo pasta salad on a white plate.

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Lyuda @ Grace-Filled Kitchen