Cold Pesto Orzo Salad (Printable Version)

Make-ahead orzo with basil pesto, cherry tomatoes and fresh mozzarella — bright, creamy, chilled for picnics.

# Needed Ingredients:

→ Pasta

01 - 8 oz (225 g) orzo pasta

→ Vegetables & Herbs

02 - 1 cup (150 g) cherry tomatoes, halved
03 - 1/4 cup (10 g) fresh basil leaves, torn

→ Cheese

04 - 6 oz (170 g) fresh mozzarella balls (bocconcini or ciliegine), halved

→ Dressing

05 - 1/3 cup (80 g) basil pesto (store-bought or homemade)
06 - 1 tbsp extra-virgin olive oil
07 - 1 tbsp lemon juice
08 - Salt and black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together basil pesto, olive oil, lemon juice, salt, and pepper.
03 - Add the cooled orzo, cherry tomatoes, mozzarella balls, and basil leaves to the bowl. Toss gently to coat everything evenly with the pesto dressing.
04 - Taste and adjust seasoning as needed.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld, or up to 24 hours before serving.
06 - Toss again before serving, adding a drizzle of olive oil if salad seems dry.

# Expert Advice:

01 -
  • It’s a clever solution for using up garden herbs and leftover cheese without feeling like you’re compromising on flavor.
  • This salad actually gets better after a rest in the fridge, making it perfect for prepping ahead of busy days.
02 -
  • If you skip rinsing the orzo, it will clump and the salad won’t have that light, loose feel.
  • Fresh lemon juice added to the pesto dressing balances the richness—don’t leave it out, even if you’re tempted.
03 -
  • Always taste your pesto before adding—some store brands can be saltier or more garlicky than others.
  • Letting mozzarella come to room temperature before mixing helps it absorb flavors better.
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