Classic Pesto Orzo Salad with Sundried Tomatoes

I’m always looking for easy lunches that taste even better the next day. Something I can pack for work, throw together for a quick dinner, or bring to a potluck without stressing. That’s when I turn to pasta salads—especially ones that stay fresh in the fridge for days.

This pesto orzo salad is one I make on repeat during the warmer months. The small orzo pasta soaks up all that basil pesto flavor, and the sun-dried tomatoes add just the right amount of tang. I love that it comes together in about 20 minutes, and most of that time is just waiting for the pasta to cook.

The best part? You can eat it cold straight from the fridge or let it sit at room temperature for a bit. Either way, it tastes great. I usually make a big batch on Sunday and have lunch ready for half the week.

SAVE NOW

What Kind of Orzo Should I Use?

Regular white orzo pasta works perfectly for this salad, and you’ll find it in the pasta aisle at pretty much any grocery store. If you want to add some extra nutrition, whole wheat orzo is a great option that adds a slightly nuttier flavor and more fiber. You can also use gluten-free orzo if that’s what you need – just keep an eye on the cooking time since it can sometimes cook faster than regular orzo. Whatever type you choose, make sure to cook it al dente and rinse it with cold water after draining to stop the cooking process and keep your salad from getting mushy.

SAVE NOW

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Orzo: You can swap orzo for other small pasta shapes like ditalini, acini di pepe, or even couscous. Cook according to package directions and you’re good to go.
• Pesto: Store-bought pesto works great, but you can also use homemade if you have it. In a pinch, mix olive oil with minced garlic, parmesan, and fresh basil for a quick alternative.
• Feta cheese: Not a fan of feta? Try crumbled goat cheese, shredded parmesan, or small mozzarella balls. Each will give you a slightly different flavor but still taste great.
• Arugula: Swap arugula with baby spinach, mixed greens, or chopped romaine. Arugula has a peppery bite, so if you want that flavor, add a pinch of black pepper to your substitute.
• Chickpeas: White beans, kidney beans, or even grilled chicken would work well here if you want to switch things up.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) or roasted red peppers make good substitutes. Just note that sun-dried tomatoes are more concentrated in flavor, so you might want to add a bit more of the fresh version.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo salad is skipping the cold water rinse after cooking, which leaves the pasta sticky and clumpy instead of light and separated – make sure to rinse thoroughly under cold running water until the orzo feels cool to the touch.

Another common error is adding the arugula too early, as it wilts quickly when mixed with warm ingredients, so wait until your orzo is completely cooled before tossing everything together.

Overcooking the orzo is easy to do since it’s so small, so start checking for doneness a minute or two before the package directions suggest and aim for al dente, as it will continue to soften slightly as it sits in the salad.

Finally, don’t forget to drain your sun-dried tomatoes well if they’re packed in oil, and consider chopping them into smaller pieces so you get a bit of that tangy flavor in every bite rather than big chunks that overpower the dish.

SAVE NOW

What to Serve With Pesto Orzo Salad?

This pesto orzo salad is pretty filling on its own, but it pairs really well with grilled chicken, shrimp, or salmon if you want to add some protein. It’s also a great side dish for summer barbecues – serve it alongside grilled burgers, hot dogs, or kebabs. If you’re keeping things vegetarian, it goes nicely with some warm pita bread and hummus, or you can add it to a mezze platter with olives, roasted red peppers, and extra feta cheese. The fresh, herby flavors also make it a perfect match for any grilled vegetables like zucchini or bell peppers.

Storage Instructions

Store: This orzo salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. I like to wait to add the arugula until right before serving so it doesn’t get wilted, but that’s totally up to you.

Make Ahead: This is a great make-ahead lunch option for the week. You can prep everything the night before and just give it a quick stir before eating. If it seems a bit dry after sitting, just drizzle a little extra olive oil or a squeeze of lemon juice to freshen it up.

Serve: This salad is delicious served cold or at room temperature. If you’re taking it for lunch, it travels really well in a container and doesn’t need to be reheated. Just pull it out of the fridge about 15 minutes before eating if you prefer it less chilled.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 22-26 g
• Fat: 38-44 g
• Carbohydrates: 80-90 g

Ingredients

• 6 oz orzo (cooked al dente and rinsed with cold water)
• 4 tbsp pesto (I prefer the fresh flavor of Rana Basil Pesto)
• 1.5 tbsp olive oil
• 1/2 cucumber (diced into 1/2-inch cubes for uniform bites)
• 1/3 cup sun-dried tomatoes (packed in oil and thinly sliced)
• 1/3 cup feta
• 1 cup arugula
• 1 cup chickpeas (I always use Goya for the best firm texture)
• 3 tbsp fresh parsley
• 1/4 small red onion, finely diced
• 1 whole lemon (juiced)
• salt
• pepper

Step 1: Prepare the Mise en Place

• 1/2 cucumber
• 1/4 small red onion
• 1/3 cup sun-dried tomatoes
• 3 tbsp fresh parsley
• 1 whole lemon

While the orzo cooks, prepare all your ingredients so assembly is quick and seamless.

Dice the cucumber into uniform 1/2-inch cubes, finely dice the red onion, thinly slice the sun-dried tomatoes (they’ll be easier to work with if you use kitchen shears), chop the fresh parsley, and juice the lemon into a small bowl.

This prep work takes just a few minutes and ensures everything comes together smoothly.

Step 2: Cook and Cool the Orzo

• 6 oz orzo

Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente—this usually takes about 8-10 minutes.

Once cooked, drain the orzo and rinse it thoroughly with cold water until it’s completely cooled.

This stops the cooking process and prevents the pasta from becoming mushy.

I always rinse until the water runs clear to remove excess starch and help the orzo stay separate.

Step 3: Assemble and Dress the Salad

• cooked and cooled orzo from Step 2
• 4 tbsp pesto
• 1.5 tbsp olive oil
• prepared vegetables and herbs from Step 1
• 1 cup chickpeas
• 1/3 cup feta
• 1 cup arugula
• lemon juice from Step 1

In a large mixing bowl, combine the cooled orzo from Step 2 with the pesto and olive oil, stirring gently to coat everything evenly.

Add the prepared vegetables and herbs from Step 1—the diced cucumber, sliced sun-dried tomatoes, diced red onion, and chopped parsley.

Fold in the chickpeas, crumbled feta, and fresh arugula last, being gentle so the arugula doesn’t bruise.

Pour in the fresh lemon juice and toss everything together until well combined.

Step 4: Season and Serve

• salt
• pepper

Taste the salad and season with salt and pepper to your preference.

Start with just a pinch of each since the pesto, feta, and sun-dried tomatoes already bring plenty of flavor.

Let the salad sit for 5-10 minutes before serving so the flavors can meld together beautifully—this makes a real difference in the final taste.

Classic Pesto Orzo Salad with Sundried Tomatoes

Delicious Classic Pesto Orzo Salad with Sundried Tomatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 800 kcal

Ingredients

  

• 6 oz orzo (cooked al dente and rinsed with cold water)
• 4 tbsp pesto (I prefer the fresh flavor of Rana Basil Pesto)
• 1.5 tbsp olive oil
• 1/2 cucumber (diced into 1/2-inch cubes for uniform bites)
• 1/3 cup sun-dried tomatoes (packed in oil and thinly sliced)
• 1/3 cup feta
• 1 cup arugula
• 1 cup chickpeas (I always use Goya for the best firm texture)
• 3 tbsp fresh parsley
• 1/4 small red onion, finely diced
• 1 whole lemon (juiced)
• salt
• pepper

Instructions

 

• While the orzo cooks, prepare all your ingredients so assembly is quick and seamless. Dice the cucumber into uniform 1/2-inch cubes, finely dice the red onion, thinly slice the sun-dried tomatoes (they'll be easier to work with if you use kitchen shears), chop the fresh parsley, and juice the lemon into a small bowl. This prep work takes just a few minutes and ensures everything comes together smoothly.
• Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente—this usually takes about 8-10 minutes. Once cooked, drain the orzo and rinse it thoroughly with cold water until it's completely cooled. This stops the cooking process and prevents the pasta from becoming mushy. I always rinse until the water runs clear to remove excess starch and help the orzo stay separate.
• In a large mixing bowl, combine the cooled orzo from Step 2 with the pesto and olive oil, stirring gently to coat everything evenly. Add the prepared vegetables and herbs from Step 1—the diced cucumber, sliced sun-dried tomatoes, diced red onion, and chopped parsley. Fold in the chickpeas, crumbled feta, and fresh arugula last, being gentle so the arugula doesn't bruise. Pour in the fresh lemon juice and toss everything together until well combined.
• Taste the salad and season with salt and pepper to your preference. Start with just a pinch of each since the pesto, feta, and sun-dried tomatoes already bring plenty of flavor. Let the salad sit for 5-10 minutes before serving so the flavors can meld together beautifully—this makes a real difference in the final taste.