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This vegan pesto orzo pasta salad is fresh, filling, and easy enough for a weeknight dinner! Al dente orzo is tossed with dairy-free pesto, juicy cherry tomatoes, greens, vegan mozzarella, and crispy roasted chickpeas.
Why You’ll Love This Pesto Orzo
What I love about this recipe is that it’s great warm, room temperature, or chilled. It’s super versatile and a great lunch or weeknight dinner option as the weather starts to warm up in the Spring and early Summer. Below are a few more reasons I love this recipe and you will too!
Emily’s Recipe Notes:
- Flavor: Bright, fresh, herby.
- Texture: Tender and creamy, with juicy tomatoes and crispy chickpeas.
- Difficulty: Super easy.
- Time: About 20 minutes.
Ingredients
Ingredient Highlights & Some Swaps
Dry Orzo
The base of this salad is orzo. I recommend cooking it in well-salted boiling water according to the package instructions for the best results.
Basil Pesto
I used my homemade vegan pesto recipe, which makes a classic basil pesto. You could also use spinach pesto or sun-dried tomato pesto for a different flavor.
Making pesto at home takes just about 5 minutes and it is so flavorful. But if you would prefer using store-bought pesto, you certainly can. Trader Joe’s Vegan Cashew Pesto is a great affordable option (although you may need to add more salt to taste).
Dairy-free Cheese
Add vegan feta for a salty, tangy bite, or use vegan mozzarella for a softer, creamier pasta salad. Both work well here, and it really depends on whether you want more briny flavor or a milder, Caprese-style flavor profile! You could also add shaved dairy-free parmesan.
Veggie Options
You can certainly just mix the orzo and pesto together, but to make a heartier or fiber-rich lunch, below are some veggie options. I personally love cherry tomatoes and arugula or spinach.
| Veggie Type | Best Options | How to Add |
|---|---|---|
| Crisp | cucumber, bell pepper, snap peas | Add raw after cooking |
| Juicy | cherry tomatoes, roasted tomatoes | Add fresh or roasted |
| Greens | spinach, arugula, kale | Stir in while orzo is warm |
| Roasted | zucchini, asparagus, broccoli | Roast separately, then mix in |
| Briny | olives, capers, marinated artichokes | Add at the end |
Roasted Lemon Pepper Chickpeas
For some extra plant-based protein, I love topping the pesto orzo with roasted chickpeas. The recipe in the card below is for a lemon pepper variety.
How to Make Pesto Orzo
Exact ingredient quantities are in the recipe card below!
Make the pesto according to this recipe. This can be done up to a week in advance.
Roast the seasoned chickpeas until crispy.
Add the cooked orzo, veggies and pesto to a mixing bowl.
Toss everything together and add more salt or pepper to taste.
How to Serve the Pesto Orzo
After tossing the orzo with the pesto, it’s pretty much ready to enjoy. You can add the crispy chickpeas on top or serve it with one of the recipes below for more plant-based protein:
More Pesto Recipes
Pesto Orzo with Crispy Roasted Chickpeas
Rate this RecipeIngredients
Pesto Orzo:
- 1 ½ cups dry orzo
- ¾ cup basil pesto, plus more to taste
- 1 tbsp fresh lemon juice
- 1 ½ cups cherry tomatoes, quartered, 240g
- 1 packed cup rough chopped arugula, baby spinach, or mixed greens
- 2 oz fresh vegan mozzarella, crumbled (or shaved vegan parmesan)
- Salt and black pepper, to taste
Optional Add-Ins for Pasta Salad:
- 1 cup diced cucumber, 120g
- 2 tbsp thinly sliced shallot or red onion
- 1 recipe roasted lemon pepper chickpeas, see notes
- 1-2 tbsp toasted pine nuts, garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Transfer the orzo to a large mixing bowl.1 ½ cups dry orzo
- If making the chickpeas, prep them according to the recipe in the notes section below while the orzo cooks.1 recipe roasted lemon pepper chickpeas
- Add the pesto, lemon juice, and veggies to the cooked orzo. Toss until evenly coated. Gently stir in the vegan mozzarella if using. Taste and adjust with more salt, pepper, lemon juice, or pesto.¾ cup basil pesto, 1 tbsp fresh lemon juice, 1 ½ cups cherry tomatoes, 1 packed cup rough chopped arugula, 2 oz fresh vegan mozzarella, Salt and black pepper
- Top with the crispy chickpeas just before serving so they stay crisp. Serve warm, room temperature, or chilled.
Recipe notes
- 15-ounces canned chickpeas, drained, rinsed, and very well dried
- 1 tbsp olive oil or avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Zest of 1 lemon
- ¼ tsp fine salt, plus more to taste
- ¼ tsp black pepper, to taste
Did You Make This?
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Categories:
10 Ingredients or Less, 30 Minutes or Less, Feel Good Food, Pasta, Seasonal, Spring, Summer, Vegan Main Courses, Vegan Recipes,
Did You Make This Pesto Orzo Salad?
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