Cold Pesto Orzo Salad with Mozzarella

This cold pesto orzo salad is the perfect intersection of a classic Caprese and a light pasta dish—creamy mozzarella, bright tomato, and herbaceous basil pesto tossed with tender orzo.

Ready in 15 minutes of active time plus chilling, it’s an ideal make-ahead for picnics, potlucks, or a light weeknight dinner.

Why You’ll Love It

Comes together in 15 minutes of active time.
Makes excellent use of fresh mozzarella cubes that stay creamy and distinct throughout the salad.
Pesto-based dressing means you get maximum flavor without heavy oils or creams.
Perfect for spring entertaining and seasonal salad roundups.
Tastes even better the next day as flavors meld together.

Ingredients

1.5 cups orzo pasta
1/3 cup basil pesto
8 oz fresh mozzarella, diced into cubes
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp fresh basil, roughly chopped
1/4 cup pine nuts (optional but recommended)
Salt and pepper to taste

Steps

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente.

Drain the orzo and rinse thoroughly under cold water until cooled completely.

Transfer the slightly cooled orzo to a large mixing bowl and add the pesto while the pasta is still warm—this allows the orzo to absorb more of the pesto’s flavor than if you wait until it’s completely cold.

Drizzle in the olive oil and red wine vinegar, then toss gently to coat every piece of pasta evenly.

Add the diced fresh mozzarella, halved cherry tomatoes, and fresh basil, folding them in carefully to avoid breaking up the mozzarella.

Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes before serving.

Top with toasted pine nuts just before serving if desired.

Helpful Tips and Substitutions

Always use fresh mozzarella cubes rather than shredded mozzarella—the cubes create distinct pockets of creamy cheese throughout the salad instead of melting into the dressing.

The warm orzo step is key: tossing the pasta with pesto while it’s still slightly warm allows it to absorb much more flavor than cold pasta would.

If you don’t have homemade pesto on hand, quality store-bought versions work perfectly here.

Red wine vinegar is traditional, but white wine vinegar or balsamic vinegar can work if that’s what you have available.

For extra protein, add grilled chicken, white beans, or shrimp to turn this into a heartier main course.

Serving Ideas

Serve this salad as a standalone light lunch or dinner, or pair it alongside grilled fish or chicken for a complete meal.

It’s excellent at potlucks and outdoor gatherings because it holds up well and actually improves as it sits.

Pack it for picnics in an airtight container, keeping the pine nuts separate until just before serving to maintain their crunch.

For a full Italian-inspired menu, pair this with a crisp white wine and crusty bread for soaking up any remaining dressing.

Make-Ahead and Storage

This salad can be made up to 2 days in advance—simply store it in an airtight container in the refrigerator.

The flavors actually deepen and improve over time as the pesto continues to coat the orzo.

If you’re making it more than a few hours ahead, wait to add the fresh basil and mozzarella until closer to serving to preserve their bright flavor and texture.

Leftover salad keeps well in the fridge for up to 3 days and is perfect for quick lunches.

This cold pesto orzo salad delivers the essence of spring in every bite—light, flavorful, and deceptively simple to prepare.

Stock your pantry with the essentials using these recommended products:

For more Italian-inspired pasta salads, check out our Mediterranean Ground Beef Orzo with Feta and Sun-Dried Tomatoes.