Pesto Orzo Pasta Salad
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.
Servings: 4 - 6 side dish servings
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)
Instructions
Cook the Orzo
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking process. Transfer to a large mixing bowl and let cool slightly.
Crisp the Prosciutto
- Heat a skillet over medium heat. Add the prosciutto slices in a single layer and cook for 2–4 minutes, turning as needed, until crispy. Transfer to a paper towel-lined plate, then roughly chop or crumble once cooled.
Assemble the Salad
- Place pasta in a bowl and add the remaining ingredients, besides the balsamic glaze and prosciutto, and toss together to mix.
Serve
- Top with crispy prosciutto and drizzle with balsamic glaze, when ready to serve, and garnish with fresh basil.
- Serve immediately, or refrigerate until ready to serve.
Notes
- Cook the orzo until just al dente, so it holds its texture after mixing.
- Let the pasta cool slightly before adding the greens to keep them fresh.
- Add the prosciutto right before serving so it stays crisp.
- Taste and adjust seasoning at the end since pesto and prosciutto add saltiness.