Pesto Orzo Salad with Cherry Tomatoes and Spinach is a vibrant, fresh, and flavorful pasta salad perfect for lunches, potlucks, or light dinners. This dish combines tender orzo pasta with juicy cherry tomatoes, fresh spinach, and aromatic pesto, creating a medley of colors and tastes. The salad is easy to prepare and bursting with Mediterranean flavors, making it both healthy and satisfying.

I love this recipe because it’s simple yet elegant. The combination of nutty, herby pesto with sweet tomatoes and leafy spinach creates a balance of flavors that’s refreshing and delicious. It’s also versatile, easy to make ahead, and visually stunning, perfect for any table setting.

Why I Love This Recipe

I love this recipe because it turns simple ingredients into a dish full of bold, fresh flavors. The nutty, garlicky notes of pesto complement the sweetness of cherry tomatoes and the freshness of spinach. The orzo pasta provides a perfect texture, absorbing the flavors while remaining light and tender.

It’s also quick to prepare and can be served warm or chilled, making it ideal for any season. This salad works beautifully as a side dish or a vegetarian main course.

Why It’s a Must-Try Dish

This Pesto Orzo Salad is a must-try because it is fresh, flavorful, and versatile. It’s perfect for anyone seeking a healthy yet indulgent pasta salad. The vibrant colors make it visually appealing, and the combination of pesto, spinach, and tomatoes offers a refreshing and unique flavor profile.

It’s ideal for gatherings, picnics, or a quick weeknight meal. The salad can also be customized with additional ingredients like grilled chicken, cheese, or nuts for extra protein and texture.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Servings and Calories

• Servings: 4–6
• Calories: Approximately 310 per serving
• Course: Salad or Side Dish
• Cuisine: Italian

Ingredients

For the Salad

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach, chopped
• ¼ cup sun-dried tomatoes, chopped (optional)
• ¼ cup pine nuts, toasted
• ¼ cup grated Parmesan cheese

For the Pesto Dressing

• ¼ cup basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Optional Additions

• 1 grilled chicken breast, sliced
• ¼ cup mozzarella pearls
• 1 teaspoon red pepper flakes

Cooking Directions

1. Cook orzo pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
2. In a large bowl, combine cooked orzo, cherry tomatoes, spinach, and sun-dried tomatoes if using.
3. In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat evenly.
5. Add toasted pine nuts and Parmesan cheese. Toss lightly.
6. Chill for 15 minutes to let flavors meld or serve immediately at room temperature.

Step-by-Step Preparation Method

Step 1: Cook Orzo

1. Boil water in a pot with a pinch of salt.
2. Add orzo and cook according to package directions until al dente.
3. Drain and rinse under cold water to stop cooking.

Step 2: Prepare Ingredients

1. Halve cherry tomatoes.
2. Chop spinach and sun-dried tomatoes if using.
3. Toast pine nuts in a dry skillet over medium heat until golden.

Step 3: Make Dressing

1. Whisk together basil pesto, olive oil, lemon juice, salt, and pepper in a small bowl.

Step 4: Assemble Salad

1. In a large bowl, combine cooled orzo, tomatoes, spinach, and optional sun-dried tomatoes.
2. Pour dressing over the salad and toss gently.
3. Add pine nuts and Parmesan cheese, mixing lightly.

Step 5: Chill or Serve

1. Refrigerate for 15 minutes for flavors to meld or serve immediately.
2. Garnish with extra Parmesan or fresh basil leaves if desired.

How to Serve This Recipe

• Serve as a refreshing side dish for grilled meats, seafood, or sandwiches.
• Can be served chilled or at room temperature.
• Ideal for lunchboxes, picnics, or casual gatherings.
• Plate individually or in a large serving bowl.

Recipe Tips

• Use fresh basil pesto for best flavor.
• Toss gently to avoid crushing tomatoes or spinach leaves.
• Add lemon juice for a fresh, zesty twist.
• Toast pine nuts for added crunch and nutty flavor.
• Can be made ahead and stored in the fridge for later use.

Variations

• Protein Addition: Add grilled chicken, shrimp, or tofu.
• Cheese Variation: Use mozzarella pearls or crumbled feta instead of Parmesan.
• Vegetable Boost: Include roasted zucchini, bell peppers, or asparagus.
• Spicy Kick: Add red pepper flakes or sliced jalapeños.
• Vegan Option: Skip Parmesan or use vegan cheese alternatives.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 2 days.
• Freezing: Not recommended, as fresh spinach and pesto lose texture and flavor.

Special Equipment Needed

• Large pot for boiling orzo
• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Cutting board and knife

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, it can be prepared a few hours in advance. Add fresh spinach just before serving for best texture.

Can I use frozen orzo?
Yes, cook according to package instructions. Ensure it is fully drained and cooled.

Is this salad suitable for picnics?
Yes, keep chilled and transport in an airtight container.

Can I make it vegan?
Yes, use vegan pesto and skip Parmesan cheese or use a vegan alternative.

Can I serve this warm?
Yes, gently toss the salad while the orzo is slightly warm for a comforting version.

Conclusion

Pesto Orzo Salad with Cherry Tomatoes and Spinach is a fresh, vibrant, and easy-to-make dish perfect for any occasion. With tender orzo, sweet tomatoes, fresh spinach, and flavorful pesto, this salad offers a delightful combination of textures and tastes. It’s versatile, visually appealing, and can be served as a side or main dish, making it a must-try recipe for lovers of fresh, Italian-inspired cuisine.