Summer Pesto Orzo Pasta Salad
This bright and fresh Summer Pesto Orzo Pasta Salad celebrates the bounty of Summer. It features all the best Summer vegetables at their peak of flavor: fresh corn, cherry tomatoes, squash, peppers, onions, and fresh basil. Add chunks of provolone for some balance, all tossed in easy, zesty Pesto dressing for the ultimate flavor and color. This delicious salad is portable making it perfect for picnics and meal prep alike.
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Orzo pasta is one of the most versatile shapes of pasta. Add a little parmesan cheese and butter to hot cooked orzo, and boom, you have a delicious side dish. Add some chicken and veggies, and you have a great skillet dinner. It’s tiny but mighty. For this salad, its superpower is the perfect match with pesto.
Ingredients you’ll need
Pesto Orzo Salad
- Orzo pasta—you can use other shapes for this salad or a grain like farro. (You can try my favorite farro salad with pesto.)
- Kosher salt (Morton brand)
- Extra virgin olive oil
- Fresh corn is so delicious in the Summer. You can substitute cooked, frozen corn for the salad, but fresh is highly recommended!
- Cherry or pearl tomatoes – the more colorful the better!
- Squash or zucchini (cucumber works well with this salad too!)
- Fresh basil for the vibrant additional flavor (extra for optional garnish!)
- Fresh or roasted bell peppers
- Red onion
- Cubed provolone cheese. Fresh mozzarella balls work great in this salad, as does Feta cheese.
- Parmesan cheese, freshly grated (optional for serving)
Pesto Dressing
- Pesto – store bought or ready made is perfect to dress this salad
- White balsamic vinegar or white wine vinegar for some zing
- Fresh lemon for brightness
- Fresh ground black pepper
- Kosher salt (Morton brand)
Step-by-step directions
This salad is a snap to make. The orzo gets cooked first. Then the vegetables prepped and finally the Pesto dressing ingredients.
How to cook orzo pasta for the salad
- Using a 2-3 quart pot, bring water to boil.
- Add a generous pinch of kosher salt.
- Add orzo pasta and stir. 4 minutes into cooking the pasta, add the fresh corn kernels.
- Stop cooking the pasta 2 minutes before the cooking time on the package.
- Drain the orzo and the corn, but do not rinse. Add the orzo mixture to a rimmed baking sheet and toss with one tablespoon olive oil. Cool the orzo mixture on the rimmed baking sheet completely before adding to a large bowl.
How to prepare the veggies for the salad
The vegetables and cheese for the salad should be diced uniformly. Cherry tomatoes, depending on the size, can be halved or quartered. The basil leaves can be chopped or torn.
Pesto Dressing
Once the orzo has cooled, add pesto, white balsamic vinegar, extra virgin olive oil, and kosher salt. Toss gently until the orzo is coated. Add all the veggies, cheese, and lemon juice. Toss and taste. If it tastes bland, add another tablespoon (or two)of pesto and adjust for salt. I like to add some freshly grated Parmesan cheese upon serving, but this is optional.
Tried and true tips- Pesto Orzo Pasta Salad
Orzo pasta is one of the most versatile. It cooks fast, is easy to eat, and it’s easy to find in grocery stores. Additionally, you can find gluten-free and whole wheat varieties. It’s no wonder it’s a popular choice for many home cooks.
- Stir the orzo while cooking so it doesn’t clump.
- Undercook the orzo by 2 minutes based on the package directions. This will ensure the pasta is not overcooked for the salad.
- Do not rinse the pasta; you want the starch on the pasta so all the delicious Pesto dressing can stick to the orzo and the veggies.
- Try to chop the veggies into a similar size.
- Use store-bought pesto; my favorite is DeLallo Simply Pesto. The quality is the best I’ve found in the grocery store.
Easy variations – make it your own
Salads are the most customizable dishes. Whether it’s pasta salad or a veggie-filled version, you can add or subtract ingredients as you wish. This salad is no different. As you customize the salad to your taste, just make sure you have enough dressing for the salad.
If you can’t find orzo pasta, you can opt for ditalini, small macaroni, shells, fregola, or even the grain, farro. All of these are excellent options.
I include Provolone cheese in this recipe; however, you can omit it and use vegan pesto for a completely dairy-free Summer Pesto Orzo Pasta Salad.
For a Roasted Vegetable Pesto Orzo salad, use my recipe for Balsamic Roasted Veggies and toss with the cooked orzo and the Pesto Vinaigrette. For maximum flavor, feel free to add some fresh Mozzarella balls or a little Feta.
Tips for making ahead & serving
This fabulous pasta salad is perfect for picnics, BBQ, and potlucks. It’s easy to transport and oh-so-colorful. I like serving this salad in a large, clear bowl to show off this gorgeous pasta salad. I recommend assembling the salad with the orzo and vegetables. Toss the dressing onto the salad an hour or two before serving. Serve this salad chilled for optimal flavor.
I also love to serve this with Grilled Chicken and Prosciutto Involtini, or Grilled Lemon Oregano Chicken + Salmoriglio Sauce.
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All content and photographs ©Claudia’s Table and claudiastable.com
Summer Pesto Orzo Pasta Salad
June 18, 2025
Equipment
- baking sheet rimmed
- pot with lid 2-quart
- bowl medium
Ingredients
Summer Pesto Orzo Pasta Salad
- 8 ounces Orzo pasta
- 1 tablespoon olive oil extra virgin
- 1 cob corn, fresh kernels removed from the cob or 1 cup frozen
- 1 cup cherry tomatoes halved or quartered
- 1 cup summer squash diced
- 1 cup provolone cheese cubed
- 1/2 cup red bell pepper seeded, chopped
- 1/2 cup red onion finely diced
- 6 leaves basil torn
Pesto dressing
- 3-5 tablespoons basil pesto
- 1 tablespoon white balsamic vinegar or white wine vinegar
- 1 tablespoon olive oil extra virgin
- 1/2 whole lemon juice of
- 1 tablespoon water if needed
- 1/2 teaspoon salt Kosher, Morton
Garnish (optional)
- parmesan cheese fresh grated
- basil leaves fresh
Instructions
How to cook orzo pasta for the salad
- Using a 2-3 quart pot, bring water to boil.
- Add a generous pinch of kosher salt.
- Add orzo pasta and stir. 4 minutes into cooking the pasta, add the fresh or frozen corn kernels.
- Stop cooking the pasta 2 minutes before the cooking time on the package.
- Drain the orzo and the corn, but do not rinse. Add the orzo mixture to a rimmed baking sheet and toss with one tablespoon olive oil. Cool the orzo mixture on the rimmed baking sheet completely before adding to a large bowl.
How to prepare the veggies for the salad
- The vegetables and cheese for the salad should be diced uniformly. Cherry tomatoes, depending on the size, can be halved or quartered. The basil leaves can be chopped or torn.
Pesto Dressing
- Once the orzo has cooled, add pesto, white balsamic vinegar, extra virgin olive oil, and kosher salt. Toss gently until the orzo is coated. Add all the veggies, cheese, and lemon juice. Toss and taste. If it tastes bland, add another tablespoon (or two) of pesto and adjust for salt.
- Optional: Garnish with freshly grated Parmesan cheese and fresh basil.
Notes
Tried and true tips- Pesto Orzo Pasta Salad
Orzo pasta is one of the most versatile. It cooks fast, is easy to eat, and it’s easy to find in grocery stores. Additionally, you can find gluten-free and whole wheat varieties. It’s no wonder it’s a popular choice for many home cooks.- Stir the orzo while cooking so it doesn’t clump.
- Undercook the orzo by 2 minutes based on the package directions. This will ensure the pasta is not overcooked for the salad.
- Do not rinse the pasta; you want the starch on the pasta so all the delicious Pesto dressing can stick to the orzo and the veggies.
- Try to chop the veggies into a similar size.
- Use store-bought pesto; my favorite is DeLallo Simply Pesto. The quality is the best I’ve found in the grocery store.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Dear friends! I hope you try this super delish recipe! Let me know how you like it!