Pesto orzo salad with spinach is a refreshing summer salad bursting with fresh flavors! It is easy and quick to make for a light summer salad or as a side dish for BBQs, picnics, and parties. Make this healthy and filling salad in under 15 minutes!
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Why You Should Make This Recipe
- Full of fresh ingredients and bright flavors - just like this pesto tortellini salad!
- A 10-minute quick meal for hot summer nights!
- Meal prep for a week of healthy lunches.
- Great for summer picnics, parties, and BBQs.
- It can be served warm or cold.
- Add a protein like grilled chicken, seared shrimp, or pesto salmon for an entree salad.
- Easy to customize.
- Use jarred pesto or make your pesto!
- A unique spin on pasta salad!
- Try this spinach quinoa salad or watermelon mint salad for another unique spinach salad recipe!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Orzo is a small pasta that resembles rice in appearance. It provides structure and texture.
Spinach is a nutritious leafy green lettuce that acts as the base of the salad. Making pesto orzo salad with spinach makes it more of an entree salad than a side dish.
Grape or cherry tomatoes add freshness, texture, and a bit of sweetness - just like in our bow tie pasta salad with Italian dressing.
Fresh mozzarella cheese provides a salty and cheesy component. Shredded or cubed mozzarella works, or look for mini fresh mozzarella pearls.
Basil complements the pesto flavor and gives the salad added freshness.
Pesto is a herb-flavored and vibrant sauce that is the main flavor in this salad. You can use store-bought or make your own simple pesto sauce.
Flavor and Ingredient Variations
Experiment with these other flavor and ingredients variations when making orzo salad:
- Mediterranean: includes sun-dried tomatoes, cucumbers, feta cheese, and lemon juice.
- Greek: fresh dill, red onions, cucumbers.
- Caprese: cherry tomatoes, fresh mozzarella, basil.
- Veggie: bell peppers, carrots, broccoli, vinaigrette.
- Lemon dill: dill, lemon juice, lemon zest.
- Protein orzo salad: Add in grilled Greek chicken for an entree.
Taste and Texture
Pesto orzo salad has a strong taste of basil pesto. It has a fresh and herby taste.
The orzo provides a chewy texture, while the fresh vegetables provide a mixture of crunch, sweetness, and freshness.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Cook orzo to "al dente" package directions. Rinse with cold water and add to a large bowl. Mix cooked orzo and pesto gently.
Step 2
Stir in halved cherry tomatoes, mozzarella, basil, and olive oil.
Step 3
Add spinach and olive oil to the bowl. Use salad tongs to mix everything. Season with salt and pepper to taste.
Expert Tips
- Chop fresh spinach into smaller pieces before adding it to the pesto orzo salad for a chopped salad texture.
- Omit spinach for a classic orzo salad.
- Taste the salad before serving it. Adjust the seasoning as needed. You may need to add more pesto, olive oil, salt, or pepper, according to your preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Spinach may wilt the longer it is stored, which is OK.
- Freezing is not recommended.
Recipe FAQs
Orzo is pasta that is shaped like large grains of rice. It is made from wheat semolina flour, unlike rice which is a seed.
Orzo salad is similar to pasta salad. Orzo salad has a base of orzo pasta, a vinaigrette or dressing, vegetables, and generally cheese and sometimes meat.
There are many varieties of orzo salad. In addition to this pesto orzo salad, you can make different flavor variations such as Mediterranean, Greek, Caprese, and more.
Pesto orzo salad is a delicious entree salad when you add baked Greek salmon, shrimp, or Greek chicken to it. It is a delicious light summer meal for hot days.
It is also a delicious summer side dish salad you can take to BBQs to accompany burgers, pulled pork sliders, BBQ chicken, or marinated grilled pork.
Any short pasta such as Ditalini, Stelline, couscous, or even quinoa works in this pesto orzo salad.
Other Delicious Summer Salads
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Pesto Orzo Salad with Spinach
Equipment
- large salad bowl
- salad tongs
- colander
Ingredients
- 2 cups fresh spinach
- ⅓ cup pesto
- 2 cups cooked orzo pasta
- 1 cup cherry tomatoes halved
- 6 oz fresh mozzarella
- 1 tablespoon fresh basil chopped
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Cook orzo according to package "al dente" directions. Rinse in a colander under cold water.2 cups cooked orzo pasta
- In a large bowl, combine orzo and pesto until well combined.⅓ cup pesto
- Stir in tomatoes, mozzarella, and basil.1 cup cherry tomatoes, 6 oz fresh mozzarella, 1 tablespoon fresh basil
- Use salad tongs to incorporate the fresh spinach and olive oil. Season with salt and pepper to taste.2 cups fresh spinach, 1 tablespoon olive oil, salt and pepper
Notes
- Season to taste and add additional olive oil or pesto if needed.
- Storage: Make ahead or store leftovers in an airtight container in the refrigerator for up to 3 days. Spinach tends to wilt the longer it is stored, which is OK.
- For a chopped salad texture, chop the spinach into smaller pieces before adding.
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