Quick Pesto Orzo Salad

Why You'll Love This Recipe

• Make it once and use it all week: This pesto orzo salad holds up in the fridge, so you've got lunch, a quick side, or something to bring to a get-together ready to go.
• Fresh and filling: The orzo gives you that comfort factor, while chickpeas and spinach help keep you satisfied.
• Quick to throw together: The orzo cooks fast, and once that's done, you just toss everything in one bowl and you're good to go.

Ingredients for Pesto Pasta Salad

This is one of those recipes where simple ingredients do most of the work for you.

• Orzo: This small pasta cooks quickly and gives you that soft, scoopable texture. Salt your water well so the pasta itself has flavor from the start.
• Pesto: Store-bought works great here and keeps things easy. Look for one that's bright green with a good olive oil base. If it looks dull or thick, the flavor usually falls flat. If you've got homemade, even better!
• Chickpeas: These add fiber and plant-based protein so this salad actually keeps you full. Rinse and drain well so you don't water down the flavor.
• Cherry tomatoes: Sweet and juicy, especially when they're in season. Halving them lets some of those juices mix into the salad for extra flavor.
• Fresh spinach: A simple way to add greens without making it feel like a "salad." You can roughly chop it if you want smaller bites.
• Lemon juice: This is what keeps everything tasting fresh, especially after it sits in the fridge. Don't skip it.
• Parmesan cheese: Adds that salty, savory finish that pulls everything together. Freshly grated tastes better than pre-shredded in my opinion!

See the recipe card below for the full list of ingredients and measurements.

Got more pesto to use up? Try my pesto chicken bake or caprese tortellini skewers!

Substitutions & Variations

This is a flexible recipe, so you can easily adjust it based on what you have or what sounds good.

• Swap the spinach for arugula if you want a more peppery bite, or leave the greens out for a more classic pasta salad feel.
• Add grilled chicken, shrimp, or salmon to turn this into a full meal that keeps you full longer.
• Use white beans or cannellini beans instead of chickpeas if that's what you already have on hand.
• Skip the parmesan or use a dairy free alternative if needed, and add a little extra salt to balance the flavor.
• Toss in toasted pine nuts, walnuts, or sunflower seeds if you want to add some crunch.
• Add extra vegetables like diced cucumber, red onion, or bell peppers to give it more of a picnic-style pasta salad feel.
• Stir in a spoonful of Greek yogurt with the pesto if you want a slightly creamy pesto orzo salad version.

How to Make Pesto Pasta Salad Recipe

This comes together fast, just cook the orzo, toss everything together, and you're set.

Step 1: Bring a large pot of salted water to a boil and cook the orzo according to package directions until just al dente. Drain and rinse the orzo under cold water to stop the cooking and cool it down.

Step 2: While the orzo cools, stir together the pesto and lemon juice in a small bowl until combined.

Step 3: Add the cooled orzo, chickpeas, cherry tomatoes, spinach, and parmesan to a large bowl. Pour the pesto mixture over the top and toss until everything is evenly coated.

Step 4: Taste and adjust with salt, pepper, or more lemon juice until it tastes just right.

Storage

This is one of those recipes that actually gets better as it sits, with just a quick refresh before serving.

• Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. As it sits, the orzo pasta salad will absorb some of the pesto, so the texture may feel slightly drier over time.
• Before serving, give it a quick refresh with a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt to bring everything back together.
• If you're making this ahead for a party, reserve a small amount of pesto and stir it in right before serving so it looks fresh and glossy.