Orzo Pesto Salad

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!

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 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: 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 vegan pesto recipe, 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

• 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.

• Step 2: Combine the tomatoes and onions with red wine vinegar and another pinch of salt and pepper. Set them aside to marinate.

• 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.

• Step 4: Combine the pasta water with the dairy-free pesto to thin it out slightly. Toss the vegan pesto recipe 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
• Dairy Fre 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.

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.

FAQ

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.