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orzo pesto pasta salad with summer veggies

Summer Pesto Orzo Pasta Salad

Ana Coronado
June 18, 2025
This bright and fresh Summer Pesto Orzo Pasta Salad celebrates the warmer months. It features all the best Summer vegetables at their peak of flavor: fresh corn, cherry tomatoes, squash, peppers, onions, and fresh basil.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
resting/chilling 2 hours 30 minutes
Total Time 3 hours
Course BBQ, Dinner, Lunch, meal prep
Cuisine American, Italian, Mediterranean
Servings 8 3/4 cup servings
Calories 230 kcal

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

Serving: 0.75cupCalories: 230kcalCarbohydrates: 25gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 323mgPotassium: 202mgFiber: 2gSugar: 3gVitamin A: 690IUVitamin C: 19mgCalcium: 148mgIron: 1mg

Nutritional information is calculated online and should be used as a guide.

Keyword creamy pesto orzo salad, pesto orzo salad, pesto pasta salad recipe, pesto salad, summer vegetables, summer veggies

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