Orzo Pesto Salad – Hidden Vegetables

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Orzo Pesto Salad – Hidden Vegetables

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Orzo Pesto Salad

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Orzo pesto salad is a colorful, healthy pasta salad bursting with flavor. Perfect for picnics, potlucks, and healthy meal prep, this salad is packed with healthy spinach, tomatoes, and olives and is easily made gluten-free and vegan.

A vegan pesto orzo salad made with spinach, tomatoes, and olives served in a glass salad bowl.
Jump to:
  • ❤️ Why make this recipe
  • 🧾 Ingredients and substitutions
  • 🔪 Helpful tools
  • 🥄 How to make a pesto orzo salad
  • 👩🏻‍🍳 Pro Tips
  • ❓ Frequently asked questions?
  • 🥡 Storage
  • 🌟 More recipes you'll love
  • 📋 Orzo pesto salad recipe

❤️ Why make this recipe

If you like basil, you will love this vegan pesto orzo salad! I love making a big bowl and then using it for meal-prepping lunches for the next few days. It's great for bringing to picnics and it makes a great colorful side dish.

I'm a basil lover and I put pesto in tons of recipes like pesto hummus, gnocchi with vegetables, creamy vegan pesto pasta, and vegetable lasagna.

🧾 Ingredients and substitutions

  • Orzo Pasta - this is a small rice-shaped pasta. Use gluten-free orzo if needed.
  • Spinach - a large bag of baby spinach
  • Cherry Tomatoes - cut in half or larger tomatoes diced into small cubes.
  • Black Olives - you can also use kalamata olives
  • Pesto - I like to use my homemade vegan basil pesto, but you can use any store-bought pesto that you want. To make your own you will need fresh basil, olive oil, nutritional yeast, pine nuts (optional), lemon juice, and salt.
  • Salt and Pepper - to taste. I also like to add a few red pepper flakes for some spice.
A pesto orzo pasta salad with tomatoes and spinach on a white plate with colorful cherry tomatoes on the side.

🔪 Helpful tools

  • A Large Salad Bowl - that will fit lots of spinach and allow you to stir the orzo salad.

🥄 How to make a pesto orzo salad

Step 1 - Boil orzo pasta in salted water according to package directions.

Step 2 - Make homemade pesto (if not using store-bought) by adding fresh basil leaves, olive oil, nutritional yeast, pine nuts (optional), lemon juice, and salt to a food processor and blending until creamy.

Step 3 - Cut 2 cups of cherry tomatoes in half and set aside. Drain a can of black olives and cut them in halves or into rings and set them aside.

Baby spinach topped with cooked orzo with pesto in a salad bowl.

Step 4 - Fill a large bowl with baby spinach. Drain and rinse cooked orzo and immediately add it to the bowl of baby spinach allowing it to wilt the spinach.

Step 5 - Top the orzo pasta with 1 cup of pesto and mix well with the orzo and spinach.

Step 6 - Add cherry tomatoes, olives, salt, and red pepper flakes and toss again until everything is covered in pesto and the spinach has wilted slightly.

Orzo pasta mixed with vegan pesto, baby spinach, cherry tomatoes, and black olives.

Step 7 - Serve warm or refrigerate and serve it cold later.

Note - You can also sprinkle this salad with vegan cheese, dairy-free parmesan, or vegan feta.

Note - If using store-bought pesto and it doesn't contain lemon juice or citric acid, add a teaspoon of lemon juice to the salad to keep the beautiful bright green color of the pesto and stop it from turning brown as it oxidizes.

👩🏻‍🍳 Pro Tips

  • I normally like to cook pasta al dente, but with this orzo salad, I like the pasta to be fully cooked so that it doesn't dry out. If the orzo is still firm after the recommended cook time, I cook it for another minute or two.
  • This pasta is also delicious when served with feta sprinkled on top. I like to use my homemade tofu feta for this.
  • Toasted pine nuts are also a great addition to this orzo salad.

❓ Frequently asked questions?

Can I make this salad gluten-free?

Yes, this salad is easily made gluten-free by using gluten-free orzo pasta. All of the other ingredients in this salad are naturally gluten-free.

Do I need to cook the spinach?

The spinach in this salad will wilt when the hot pasta is mixed with it. This ensures that the spinach doesn't get overcooked and mushy. This is important if using this salad for meal prep and eating it over the next few days.

Can I use other types of pasta?

Yes, if you don't have orzo, you can use any other type of small pasta instead of orzo.

🥡 Storage

Refrigerate: This pesto orzo salad will keep well in the fridge for 3 - 5 days in an airtight container.

A white plate filled with pesto orzo salad with a fork on the side.

🌟 More recipes you'll love

  • Vegan Orzo with Spinach and Lemon
  • Mediteraina Pasta Salad
  • Vegan Orzo Soup
  • Southwest Bean Salad
  • Chickpea Salad
  • Greek Pasta Salad

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Orzo pesto salad recipe

5 from 1 vote
An orzo pesto pasta salad with tomatoes, olives, and spinach on a white plate.
Print Recipe

Orzo Pesto Salad

Orzo salad made with pesto, spinach, tomatoes, and olives. Delicious either hot or cold and makes great meal prep lunches!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: pasta salad, Salad
Cuisine: American
Keyword: orzo pasta salad, orzo pesto salad, orzo spinach salad, vegan pesto salad
Servings: 8
Calories: 169kcal
Author: Monica Davis

Ingredients

  • 1 (16 oz) package orzo pasta
  • 6 cups baby spinach
  • 1 cup pesto
  • 2 cups cherry tomatoes
  • 1 1/2 cups black olives
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
US Customary - Metric

Instructions

  • Boil orzo pasta in salted water according to package directions.
  • Make homemade pesto (if not using store-bought) by adding 2 cups basil, 2 cloves garlic 1/2 cup olive oil, 1/3 cup nutritional yeast 2 tablespoons pine nuts (optional), 1/2 teaspoon salt 1/2 teaspoon lemon juice to a food processor and blending until creamy.
  • Cut 2 cups of cherry tomatoes in half and set aside. Drain a can of black olives and cut them in halves or into rings and set them aside.
  • Fill a large salad bowl with baby spinach. Drain and rinse cooked orzo and immediately add it to the bowl of baby spinach allowing it to wilt the spinach.
  • Top the orzo pasta with 1 cup of pesto and mix well with the orzo and spinach.
  • Add cherry tomatoes, olives, salt, and red pepper flakes and toss again until everything is covered in pesto and the spinach has wilted slightly.
  • Serve warm or refrigerate and serve it cold later.

Notes

    • I usually like to cook pasta al dente, but with this orzo salad, I like to cook the pasta all the way through so it doesn't dry out. If the orzo is still firm after the recommended cooking time, I cook it for another two minutes.
    • This pasta is also delicious when served topped with feta. I like to use my homemade tofu feta for this.
    • Toasted pine nuts are also a great addition to this orzo salad.
    • If using store-bought pesto and does not contain lemon juice or citric acid, add a teaspoon of lemon juice to the salad to keep the pesto's beautiful bright green color and stop it from browning as it oxidizes.

Worship: 1the cup | Calories: 169kcal | Sugars: 6g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fats: 0.4g | Monounsaturated fats: 3g | Cholesterol: 2mg | Sodium: 853mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3035IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 1mg

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