This pesto orzo salad with cherry tomatoes, bocconcini, rocket (arugula) and white beans is a simple flavorful summer salad perfect for a BBQ or picnic.
Ready in under 20 minutes, this orzo salad with pesto is satisfying and easy to make for your next BBQ! Creamy bocconcini, white beans, sweet tomatoes and peppery rocket (arugula) are all mixed with lemon and pesto for this Mediterranean inspired salad.
It’s an easy side or main dish salad for a weeknight meal and the leftovers make an easy grab-and-go lunch. I love making this when we have family or friends over. It is always a hit with everyone.
I like it keep it simple but feel feel to add cucumbers, olives, capsicums (bell peppers) and red onions for a refreshing summer dish.
Ingredients you’ll need:
All you need to make this pesto orzo salad are 7 simple ingredients:
- Orzo: a small pasta that kind of looks like rice.
- Cherry tomatoes: fresh juicy heirloom cherry tomatoes add a delicious sweetness, but you can use chopped tomatoes, too.
- Cannelini beans: for a boost of protein and creamy texture.
- Pesto: I used a good quality store-bought basil pesto for convenience. Homemade pesto would be extra yum!
- Bocconcini– Most orzo salads have add feta, but I think the bocconcini adds a bit of creaminess to the salad that you can’t get from other cheeses. Use fresh bocconcini in brine. Goat cheese or mozzarella balls work lovely too.
- Lemon juice: to brighten up the flavour.
- Rocket (arugula): Adds some extra green goodness and rice to this salad. Use spinach if you prefer.
How to make pesto orzo salad
Cook the Orzo: Bring a pot of water to a boil and add salt. Cook the orzo according to package instructions. Once the orzo is cooked, drain it in a strainer, and run it under cold water. The cold water will stop the cooking process and allow the orzo to cool.
Prep the ingredients: Cut the fresh tomatoes in half, drain the cannelini beans and bocconcini. Add them to a large bowl with the rocket leaves.
Combine: Add the cooled orzo, pesto and lemon juice to the salad and gently toss until combined. Season with salt and pepper or extra lemon juice if needed
Serve chilled or at room temperature.
How to store
Store leftover orzo pasta salad in an airtight container in the fridge for up to 3 days. I like to add extra fresh lemon juice before serving.
Ingredient swaps + tips
- Use a realllly big bowl for tossing the salad!
- Rinse and drain the orzo after cooking to stop the cooking process.
- If you do not have orzo, use your favourite small size pasta. These ingredients will work for any shape of pasta.
- To make this gluten free, feel free to use gluten free chickpea risoni and pesto
- Add cucumbers, artichokes, olives, red onions and grilled chicken a full, summer dinner.
- Use your favourite pesto sauce, try kale pesto, walnut pesto, or even a sun dried tomato pesto.
- Replace the cheese with vegan feta and use a dairy free pesto sauce to make it vegan.
FAQ’s
Is orzo the same as risoni?
Yes, they’re the same thing! It’s a tiny rice shaped pasta called risoni here in Australia but most countries in the world call it orzo.
Should orzo be served hot or cold?
When you’re making a cold pasta salad with orzo, rinsing the pasta AFTER it’s cooked cools it down and stops the cooking process. Otherwise, if it continues to cook, it can turn mushy.
Should you rinse orzo?
When you’re making a cold pasta salad with orzo, rinsing the pasta AFTER it’s cooked cools it down and stops the cooking process. Otherwise, if it continues to cook, it can turn mushy.
Can I make this ahead of time?
Yes! You can make this recipe a few hours before you need it and then leave it in the refrigerator. Serve it room temperature or cold straight from the refrigerator. It will keep in the refrigerator for 2-3 days in an air tight container. This salad also travels well because you do not need to keep it refrigerated at all times. It would be a great salad to bring to a picnic or a barbecue.
Other salad recipes to try
Kale & Apple Slaw with Yogurt Dressing
Roasted Pumpkin + Zucchini Couscous Salad
If you try this pesto orzo salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Pesto Orzo Salad
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: serves 4
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Description
This pesto orzo salad with cherry tomatoes, bocconcini, rocket (arugula) and white beans is a simple flavourful summer salad perfect for a BBQ or picnic.
Ingredients
- 1/2 cup orzo pasta (risoni)
- 250g/ 9oz punnet cherry tomatoes
- 1 x 400g can cannelini beans, drained
- 220g/ 8oz tub bocconcini, drained
- 2 large handfuls rocket leaves (arugula)
- 1/3 cup basil pesto
- 1–2 fresh lemons, juiced
- salt + pepper, to taste
Instructions
- Bring a pot of water to a boil and add salt. Cook the orzo according to package instructions. Once the orzo is cooked, drain it in a strainer, and run it under cold water. (The cold water will stop the cooking process and allow the orzo to cool).
- Cut the fresh tomatoes in half, drain the cannelini beans and bocconcini. Add them to a large bowl with the rocket leaves.
- Add the cooled orzo, pesto and lemon juice to the salad and gently toss until combined. Season with salt and pepper or extra lemon juice if needed
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Add extra fresh lemon juice before serving.
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