This easy orzo pesto pasta salad is made with tender orzo pasta, juicy grape tomatoes, vegan feta cheese all tossed together in a creamy, spinach pesto dressing.
This orzo pesto pasta salad is just what you need for the warmer days. It’s full of fresh ingredients, easy to make and refreshing. It'll be a meal you come back to time and time again this summer.
The cold pasta salad is made with a homemade pesto that’s ready in minutes. It’s fresh, more flavorful, and made without the added preservatives that are usually in store-bought pesto. If you love pesto pasta and you’re craving something lighter for spring or summer, this is the perfect pasta dish just for you! It’s the perfect weeknight meal or you can meal prep it for lunch throughout the week.
You'll only need a handful of ingredients and it’s ready in less than 30 minutes! Simply add the orzo pasta to a large bowl, add in the veggies and the spinach avocado pesto sauce, toss and serve.
What is Orzo?
Orzo is a small, thin, oval shaped pasta. In Italy, it’s known as pastina or "little pasta” and the word orzo means barley. Orzo may look a lot like rice, but it's actually just a tiny, rice-shaped pasta. Orzo is commonly used in many Greek dishes, but it can also be used in place of rice for any meal.
Why You’ll Love This Recipe
- Homemade - The pesto is loaded with fresh flavors from the fresh basil leaves, lemon and fresh garlic. It also uses a ripe buttery avocado to help give it a bright green color and creamy texture that’s more flavorful than pesto from a jar.
- Easy to Make - simply toss the pesto ingredients into your food processor or blender, boil the orzo pasta, chop the veggies and in minutes you’ll have a simple pasta dish.
- Nutritious - Traditional pesto has added oil however this pesto uses half of an avocado to get a creamy texture that's so delicious! Avocados are loaded with healthy fats called monounsaturated and polyunsaturated fats, that are known to help reduce levels of bad cholesterol in your blood and also may help lower your risk of stroke and heart disease.
Equipment You’ll Need
- Food Processor - for preparing the pesto sauce.
- Pot - for boiling orzo pasta.
- Measuring Spoons - for measuring the ingredients.
- Knife - for chopping the veggies
- Large Bowl - to mix the ingredients in.
Ingredients You’ll Need
This easy orzo pasta salad only requires a few simple ingredients. Here’s what you’ll need:
- Orzo Pasta - this recipe uses orzo pasta however any pasta will work. You can also make this dish gluten free by using a gluten-free orzo pasta.
- Pesto Sauce - my low sodium pesto goes great with this recipe or you can use your favorite pesto sauce.
- Cucumber - English or Persian cucumbers are great since they have less water and less seeds.
- Grape tomatoes - or juicy cherry tomatoes work great since they are already bite-sized. If you prefer you can cut them in half or keep them whole.
- Lemon Juice - for a little acidity. Use fresh lemon juice for best results.
- Vegan Feta - adds a nice creamy and salty flavor to the pasta. You can also use regular feta if you prefer.
- Seasonings - sea salt and freshly ground black pepper are used as seasonings.
How to Make Orzo Salad with Pesto
- Boil the orzo pasta according to the instructions on the package. Then drain and rinse the pasta with cold water and let it sit until room temperature.
- Make your own pesto or buy your favorite pesto.
- Add the pasta to a large mixing bowl. Toss in the fresh cucumbers, juicy tomatoes, lemon juice and vegan feta.
- Pour the pesto into the bowl, a little at a time, and mix until combined. Add more pesto until ingredients are fully coated to your liking.
- Taste and adjust seasonings if needed. Add more salt, pepper or lemon juice if desired.
- Serve at room temperature or chilled from the refrigerator.
Storing Instructions
- For storing the pesto sauce - Avocado oxidizes (turns brown) when exposed to air. I recommend storing the avocado pesto in a container with a little lemon juice on top and covering it with plastic cling wrap, making sure it’s touching the surface of the pesto to help slow the oxidation for 2 - 3 days in the fridge. Keep refrigerated in a closed container.
- For reusing the pesto sauce - The pesto will thicken in the fridge. You can thin it with a little water or just enjoy it as-is. You can make more pasta and once the pasta cools, stir in the pesto and serve.
- For storing leftover orzo pasta salad - Refrigerate leftovers in an airtight container for 2-3 days.
- Freezing is not recommended. This dish is best when eaten fresh.
Recipe Tips
- Cook the pasta until al dente. Orzo cooks quickly and should be cooked until tender, but not mushy. The instructions on the pasta box should provide cooking times for al dente pasta, but if not simply just reduce the cooking time by 1-2 minutes. You can also taste one of the pastas when you think it’s done for firmness.
- Make it gluten-free. Simply swap the wheat-based orzo pasta for a gluten-free orzo option. You can also use any other gluten-free pasta variety you prefer.
- Add more veggies. Feel free to add in more fresh veggies like a bell pepper, red onion, baby spinach or other veggies you may prefer.
- Add in protein. If you want an added boost of protein in this dish, chickpeas or any variety of white beans are a great plant-based protein to add to this dish.
Is It a Thyroid-Friendly Recipe? Health officials state that people who struggle with hypothyroidism may have better results if they avoid dairy products. Traditional pesto contains dairy since it uses parmesan cheese. Dairy is known for its inflammatory properties and is one of the most common dietary sensitivities. This recipe uses dairy free parmesan cheese as a replacement making it dairy-free.
Recipe FAQ
Orzo may look a lot like rice, it's actually just a tiny, rice-shaped pasta.
Cooked orzo can be stored in an airtight container in the fridge for 3-5 days.
Orzo pasta has a higher calorie per serving intake than white rice however choosing whole-wheat orzo pasta over regular orzo is a healthier choice since it has more fiber and protein.
Pesto tastes like a creamy, nutty lemony, garlicky basil sauce.
To thin out the avocado pesto I like to add 1 tablespoon of water at a time. Pulse it in the food processor or blender to combine or give it a good stir. Add more water until you reach the desired consistency.
A high powered blender works great! Just make sure to scrape down the sides with a spatula as needed while blending.
Avocado oxidizes (turns brown) when exposed to air. I recommend storing the avocado pesto in a container with a little lemon juice on top and covering it with plastic cling wrap before sealing the container with the lid.
This orzo pasta is a cold pasta dish. You can have it straight from the fridge or eat it at room temperature.
More Recipes You May Like
Vegan Orzo Pesto Pasta Salad
Ingredients
- 8 ounces orzo pasta
- Low Sodium Pesto or your favorite pesto
- 1 English cucumber chopped
- 2 cups grape tomatoes halved
- 2 tablespoons lemon juice
- 1/2 cup vegan feta crumbled
- Salt and pepper to taste
Instructions
- Boil the orzo pasta according to the instructions on the package. Then drain and rinse the pasta with cold water and let it sit until room temperature.
- Make a homemade pesto or buy your favorite pesto.
- Add the pasta to a large mixing bowl. Toss in the cucumbers, fresh tomatoes, lemon juice and vegan feta.
- Pour the pesto into the bowl, a little at a time, and mix until combined. Add more pesto until ingredients are fully coated to your liking.
- Taste and adjust seasonings if needed. Add more salt, pepper or lemon juice if desired.
- Serve at room temperature or chilled from the refrigerator.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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