This pesto orzo pasta salad is a colorful side dish that everyone will be reaching for at your next cookout! Tender orzo, crisp fresh vegetables, hearty chickpeas, peppery arugula and homemade dairy-free basil pesto come together in a vibrant salad that is packed with flavor and texture. It's easy to make, perfect for meal prep and just as delicious served alongside burgers and grilled veggies as it is enjoyed for lunch on its own!
This pasta salad is all about fresh, seasonal ingredients. Every bite has a little bit of everything. The pesto brings the flavor and the veggies bring the texture and crunch!
I love using orzo because it's delicate and satisfying without overpowering the vegetables. It lets all the colorful ingredients shine while still making the salad hearty enough to enjoy as a main dish. You can also swap the orzo for your favorite pastas if you'd like - chickpea pasta is a great option if you're looking for more protein.
This recipe is meant to be served cold, which is a much different vibe than my warm and cozy recipes for grilled veggie pesto pasta and pesto pasta with roasted veggies, both of which are stand-alone meals rather than a side dish. Plus, in this recipe all the veggies are raw, making it a refreshing crunchy, chilled pasta salad that is perfect for summer gatherings.
Ingredients
My homemade vegan pesto is loaded with fresh basil, garlic and herbs so you won't miss the cheese at all. Just be sure to thin it slightly with a little more olive oil, water and/or lemon juice until it's smooth and pourable. That helps it evenly coat every bite instead of clumping onto the pasta.
I love using red, orange and yellow bell peppers for their sweetness and vibrant color. Skip the green peppers as those have a more bitter flavor.
The chickpeas add more texture, make it more satisfying and also provide more fiber and protein.
The peppery bite of chopped arugula is one of my favorite parts of this dish as you can use the entire container. It will look like too much at first but trust me that it will wilt down!
Instructions
1. Cook the orzo in generously salted water until soft. Drain and rinse under cold water and let it cool completely. Move on to the next steps while waiting for the orzo to cook.
2. Prepare the pesto.
3. Add the cooled orzo, chickpeas, red onion, bell peppers, cherry tomatoes and chopped arugula to a large mixing bowl.
4. Pour the pesto over the salad and toss until everything is evenly coated.
5. Garnish with toasted pine nuts, fresh basil and crumbled vegan feta if desired.
6. Serve immediately or refrigerate for about 30 minutes before serving so the flavors can meld together.
Recipe Tips
- Cook the orzo until completely tender. I love Andean Dream's gluten-free orzo and it takes much longer than the package suggests (about 30 minutes in my experience). The last thing you want is undercooked orzo that's chewy or crunchy!
- Rinse the orzo! Rinsing it under cold water stops the cooking process and gives this pasta salad the cool, refreshing texture that makes it perfect for summer.
- Thin out the pesto. If your pesto is too thick, thin it with a little olive oil, water or lemon juice (or all three). Simply add a bit more into the food processor until the pesto becomes more pourable.
For convenience when hosting, I love making this pasta salad ahead of time and storing it in the fridge, although I do think it's best when fresh. The recipe is basically just a combination of seasonal raw veggies, chickpeas and orzo, which is all brought together with the pesto. I can't wait for you to try it!
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Pesto Orzo Pasta Salad (Vegan)
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This pesto orzo pasta salad is a colorful side dish that everyone will be reaching for at your next cookout! Tender orzo, crisp fresh vegetables, hearty chickpeas, peppery arugula and homemade basil pesto come together in a vibrant salad that is packed with flavor and texture. It's easy to make, perfect for meal prep, and just as delicious served alongside burgers and grilled veggies as it is enjoyed for lunch on its own!
Ingredients
- 8 ounces gluten-free orzo
- 1 can garbanzo beans, drained and rinsed
- ½ red onion, diced
- 3 small bell peppers, finely diced
- 2 cups cherry tomatoes, halved
- 1 batch pesto
- 5 ounces arugula, chopped
- optional garnish: pine nuts, fresh basil leaves, crumbled vegan feta
Instructions
- Bring a large pot of generously salted water to a boil. Cook the gluten-free orzo according to the package directions (I use this brand and cook for about 30 minutes). Drain, rinse under cold water to stop the cooking process, and allow to cool completely.
- While the orzo cooks, prepare the pesto according to the recipe instructions. It should be runny and pourable, not thick and spoonable. Add oil, water and/or lemon juice if needed to thin it out.
- In a large mixing bowl, combine the cooled orzo, chickpeas, diced red onion, diced bell peppers, cherry tomatoes and chopped arugula.
- Pour the pesto over the salad and toss until everything is evenly coated. If needed, add an extra drizzle of olive oil or a squeeze of fresh lemon juice to loosen the pesto and help it coat the ingredients evenly.
- Taste and season with additional salt as needed.
- Transfer to a serving bowl and garnish with toasted pine nuts, fresh basil leaves, and crumbled vegan feta, if desired.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
To save time, dice the veggies and prepare the pesto while the orzo cooks. I love to use this veggie chopper for the onions and bell peppers - it saves so much time.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. If the salad dries out after chilling, stir in a small drizzle of olive oil or an extra spoonful of pesto before serving.
- Prep Time: 10
- Cook Time: 30
- Category: Entree or Lunch, Side Dish
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