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–+ servings
An overhead shot of pesto orzo salad with a wooden spoon.
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5 from 5 votes

Pesto Orzo Salad

By: Min Kwon | MJ and Hungryman
Light and flavorful, this pesto orzo salad is filled with fresh ingredients and is the perfect make ahead dish for the family or gatherings.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
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Ingredients 

  • 8 ounces orzo, cooked
  • 1/4-1/3 cup pesto, store-bought or homemade
  • 1 cup cherry tomatoes, halved (or quartered for young kids)
  • 1 cup diced cucumber
  • 1 tablespoon lemon juice (can also add zest for extra zing)
  • 4 ounces fresh mozzarella

Optional

  • Protein of choice - chicken, tofu, beans, salmon, etc.

Instructions 

  • Cook orzo according to package directions, about 6-7 minutes, until al dente. Drain and rinse under cold water.
  • In a large bowl, combine the cooked orzo with pesto, vegetables, cheese, and lemon juice.
  • Enjoy warm or cold by refrigerating for at least 30 minutes.

Notes

  • Add protein - will make the salad more filling so you can enjoy as a main dish. Refer to the serving suggestions section for specific examples.
  • Switch up the pasta - Try with small pasta shapes, such as pearl couscous, macaroni, ditalini, and small shells. Quinoa will be delicious too!
  • Experiment with vegetables - this is a great way to use up any random bits you may have in the fridge.
  • Cheese - I recommend sticking to mozzarella for babies. But for older kids and adults, try with feta cheese, parmesan cheese, goat cheese, cheddar, or whatever you fancy!

Nutrition

Calories: 366kcal | Carbohydrates: 46g | Protein: 15g | Fat: 13g | Fiber: 3g | Sugar: 4g | Vitamin A: 710IU | Calcium: 189mg | Iron: 1mg
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