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    Home Β» Recipes Β» Vegan Salads

    Orzo Pesto Salad

    Published: Apr 13, 2023 Β· Modified: May 13, 2025 Β· by Puja Verma

    Jump to Recipe Print Recipe

    Orzo pesto salad is a vibrant and summery recipe filled with colorful veggies and a creamy dairy-free pesto sauce. Whether you’re looking for a light lunch or the perfect side dish, this salad is both delicious and satisfying!

    Orzo pesto salad in a serving bowl next to open mason jar full of pesto sauce.

    Why you'll love this recipe

    • Versatile: Serve it as a main course for a light lunch or as a side dish at a barbecue.
    • Easy: No matter what your cooking level is, you’ll be able to make this simple recipe!
    • Vibrant: Bright and colorful veggies make this orzo pesto salad visually appealing.
    • Customizable: Experiment with new or additional vegetables, change up the dressing, or try a different type of pasta for your salad.

    What is orzo pesto salad?

    Orzo pesto salad is one of my favorite spring and summertime dishes to enjoy. It features orzo pasta, fresh and roasted vegetables, and a dairy-free pesto sauce.

    I love the Mediterranean-inspired flavors of peppers, zucchini, tomatoes, and onion, but feel free to play around with different options to find what works for you!

    Orzo is a popular Italian ingredient found in soups and salads, and this recipe really showcases the versatility of this pasta. Once combined with the mix-ins and dressing, the taste is fresh, hearty, and slightly tangy.

    It’s best served chilled or at room temperature, but you can just as easily enjoy your orzo pesto salad warm too. There are so many ways to make it your own!

    Is orzo pesto salad vegan?

    Yes, this orzo pesto salad is completely vegan-friendly as written since I use a homemade dairy-free pesto sauce for the dressing.

    However, if you’re preparing the recipe with store-bought pesto, ensure it’s not made with Parmesan to keep things plant-based. Alternatively, make your own pesto at home!

    Ingredients & Substitutions

    Orzo pesto salad ingredients laid out individually with labels.
    • Orzo: This small, rice-shaped pasta is perfect for salads. You can substitute it with other small pasta shapes, like farfalle or ditalini, if you can’t find orzo.
    • Dairy-free pesto: Adds a rich, herbaceous flavor to the salad. You can use store-bought or homemade dairy-free pesto, or try spinach pesto if you’d like.
    • Yellow bell pepper: Adds a sweet, crunchy element. You can use any color of bell pepper or even swap it out for other vegetables like cucumber, tomatoes, or celery.
    • Zucchini: Provides a tender, mild flavor and texture. You can also substitute it with any summer squash variety, like yellow squash, or thinly sliced asparagus.
    • Red onion: Adds a sharp, slightly sweet taste and a pop of color. If you don’t like red onions, white or yellow onions or shallots will impart a more delicate taste.
    • Grape tomatoes: Brings a sweet, tangy, and juicy flavor to the salad. Cherry tomatoes or diced Roma tomatoes also work.
    • Red wine vinegar: Provides a tangy, acidic element that balances the richness of the pesto. You can replace red wine vinegar with apple cider or white wine vinegar.
    • Avocado oil: To roast the vegetables. Feel free to use any cooking oil you prefer, like olive oil or grapeseed oil.

    How to make orzo pesto salad

    Sliced zucchini and bell peppers on a backing sheet with season.
    • Step 1: Place the sliced zucchini and bell pepper on a baking sheet, then drizzle them with oil. Add a pinch of salt and pepper and roast the veggies until tender.
    Sliced tomatoes and diced onions combined with seasoning in a glass dish.
    • Step 2: Combine the tomatoes and onions with red wine vinegar and another pinch of salt and pepper. Set them aside to marinate.
    Cooked orzo pasta in a mixing bowl next to a small bowl of pasta water.
    • Step 3: Follow the package instructions to cook the orzo, or until it’s al dente. Save some pasta water before draining it, then rinse and transfer the orzo to a mixing bowl.
    Orzo pasta tossed with pesto sauce in a mixing bowl.
    Orzo pesto salad tossed with sliced vegetables.
    • Step 4: Combine the pasta water with the dairy-free pesto to thin it out slightly. Toss the pesto sauce with the orzo, then add the roasted vegetables and marinated tomatoes and onions. Top the salad with a sprinkle of cracked black pepper.

    Garnishes for orzo pesto salad

    This orzo pesto salad is delicious as-is, but you can try adding garnishes to enhance the flavors even more. Try options like these:

    • Fresh basil leaves
    • Toasted pine nuts
    • Vegan Parmesan cheese
    • Vegan feta cheese
    • Vegan goat cheese
    • Chopped sun-dried tomatoes
    • Kalamata olives
    • Lemon wedges
    • A drizzle of balsamic glaze

    Storage & Reheating

    If you end up with leftover orzo pasta salad, keep the following storage tips in mind:

    • Fridge: Transfer the salad to an airtight container and keep it in the refrigerator for up to 3-4 days.
    • Freezer: I don’t recommend freezing this orzo pasta salad since the texture of the vegetables and pasta will change too much once thawed.
    • Reheating: This salad is best enjoyed chilled or at room temperature. If you prefer it warm, gently reheat it in a microwave or on the stovetop over low heat, adding a splash of water or oil if needed.
    • Prep ahead: You can roast the vegetables and cook the orzo a day ahead, then store them in the fridge separately. Combine all the ingredients just before serving.
    Orzo pesto salad with vegetables in a serving bowl over a cutting board next to pesto sauce.

    Variations

    • Protein: Add grilled tempeh or tofu for added protein content.
    • Sauce: Try incorporating sun-dried tomatoes or roasted red peppers for a twist. 
    • Grain: Replace the orzo with pearl couscous or quinoa for a change in taste and texture. 
    • Greens: For more colors and health benefits, mix in spinach, kale, chard, or arugula. 
    • Cheese: Sprinkle your favorite dairy-free cheese, like Parmesan or vegan goat cheese, on top of the salad for a tangy and umami-rich garnish.

    Top tips

    • Don't overcook the orzo: To ensure the orzo holds its shape and texture in the salad, only cook it to al dente. Start checking on it a few minutes before the package states.
    • Cut evenly: Remember to cut all the vegetables into similar sizes for even cooking. This will result in the best flavors and textures in your orzo pesto salad.
    • Cool the vegetables: Cool the roasted vegetables before adding them to the salad, preventing any wilting or sogginess.
    • Serve chilled: While you can eat it warm, this orzo pesto salad is best served chilled or at room temperature.
    Orzo pesto salad with vegetables and seasoning in a serving bowl.

    FAQ

    Can I use regular pesto instead of dairy-free pesto?

    Yes, you can use regular pesto if you don't need the salad to be vegan or dairy-free.

    Can I use other pasta shapes?

    Absolutely! You can substitute orzo with other small pasta shapes like farfalle or ditalini.

    Can I make this salad gluten-free?

    Yes, just use gluten-free orzo or another small gluten-free pasta. You can also substitute pasta with a gluten-free grain like quinoa.

    Orzo pesto salad on a fork.

    More salad recipes

    If you enjoyed this orzo pesto salad, be sure to check out some more delicious plant-based salad recipes like these:

    • Lemon Orzo Salad: A similar salad with bright, Mediterranean flavors. 
    • Kani Salad: A vegan twist on a Japanese dish featuring hearts of palm.
    • Spicy Cucumber Salad: A simple, 10-minute salad that is light and refreshing.
    • Harvest Salad: Packed with seasonal ingredients like butternut squash, apples, arugula, and pecans.
    Orzo pesto salad with roasted veggies and seasoning in a serving bowl.

    Orzo Pesto Salad

    5 from 1 vote
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    Serving Size: 4 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Orzo pesto salad is a vibrant and flavorful summer recipe. It features orzo pasta, roasted vegetables, and a dairy-free pesto sauce. So delicious and satisfy for a light lunch, side dish or picnic snack.

    INGREDIENTS
      

    • 1 cup orzo pasta uncooked
    • β…“ cup dairy-free pesto sauce
    • 1 cup yellow bell peppers sliced
    • 1 cup zucchini sliced
    • Β½ cup red onions diced
    • 1 cup grape tomatoes slice in half
    • 1 tablespoon pasta water
    • 1 tablespoon red wine vinegar
    • salt as needed
    • black pepper as needed
    • 1 tablespoon avocado oil or preferred cooking oil
    • crushed black pepper optional

    METHOD
     

    • Place all sliced zucchini and bell pepper on a lined baking sheet. Drizzle with oil and sprinkle a pinch of salt and pepper. Bake at 400℉ for 15 minutes.
    • In a separate dish, combine sliced tomatoes and diced onions with red wine vinegar and a pinch of salt and pepper.
    • Meanwhile, cook orzo per package instructions. When orzo is cooked, remove some of the pasta water and set aside. Drain, rinse, and place the orzo in a mixing bowl.
    • Combine a tablespoon of pasta water to the pesto sauce. Then toss the pesto sauce in the mixing bowl with the orzo.
    • Once zucchini and bell pepper are ready, add it to the mixing bowl with the orzo along with pickled onions and tomatoes.
    • Toss everything together and garnish with crushed black pepper.

    NOTES

    • Don't overcook the orzo: To ensure the orzo holds its shape and texture in the salad, only cook it to al dente. Start checking on it a few minutes before the package states.
    • Cut evenly: Remember to cut all the vegetables into similar sizes for even cooking. This will result in the best flavors and textures in your orzo pesto salad.
    • Cool the vegetables: Cool the roasted vegetables before adding them to the salad, preventing any wilting or sogginess.
    • Serve chilled: While you can eat it warm, this orzo pesto salad is best served chilled or at room temperature.

    NUTRITION

    Calories: 186kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 312IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg
    Course: Appetizer, Main Course, Side Dish, Snack
    Cuisine: American, Italian
    Keyword: Orzo pesto salad, orzo salad
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    Puja from Green Heart Love

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