This pesto orzo salad is a cold pasta salad made with creamy basil pesto, sundried tomatoes, feta and spinach. It's quick to make, easy to meal prep and works just as well for entertaining as it does packed into lunches the next day. Unlike a lot of pesto pasta salads that rely heavily on oil or jars of store-bought pesto, this version uses a homemade pesto with a secret ingredient that makes it extra creamy while adding protein at the same time.
This is one of those recipes I've made so many times over the years that I don't even need to look at the ingredients anymore. It started as an easy entertaining recipe because I wanted something that looked impressive without spending hours cooking, but it accidentally became one of my favourite meal prep lunches too.
The homemade pesto is where this recipe really changes. I use silken tofu to make it creamy and add protein, and every single time I make this for people, I ask them to guess the secret ingredient. After years of making this for tofu skeptics, literally nobody has guessed it correctly. Most people take another bite after I tell them because they're convinced they should be able to taste it, but all they notice is that it tastes creamy, fresh and genuinely good.
TL;DR
- Servings: 4 (main); 12 (sides)
- Prep time: 10 minutes Cook time: 10 minutes
- Meal prep: the pesto absorbs into the orzo overnight which improves the flavour and texture. Plus, it has added protein in the pesto sauce from the silken tofu
- Fridge storage: 4 days in airtight containers.
- Reheating: Designed to be eaten cold but can be lightly microwaved for 30-60 seconds.
- Customise: Add grilled chicken, swap feta, use store-bought pesto or add extra vegetables like cucumber or roasted capsicum.
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Why you'll love this recipe
Creamy. This pesto orzo pasta salad has a rich, velvety texture thanks to silken tofu like my Creamy Sundried Tomato Chicken Pasta and Walnut Pesto Pasta, making it lighter than traditional creamy pasta salads.
Pesto. This uses a homemade pesto which is versatile and can be mix-and-matched depending on preferences, like my slow cooker pesto pasta.
Cold Pasta Salad. Served chilled like a Mediterranean Pasta Salad, it's the perfect cold pasta salad for meal prep, picnics, or no-heat summer lunches.
Summer-Inspired. With fresh basil pesto, sundried tomatoes, and spinach, this salad is bright and light like a Chicken Macaroni Pasta Salad or Peach Prosciutto Salad.
Ingredients
Orzo. A small, rice-shaped pasta (called "risoni" in Australia). While it looks like rice, you want to prepare it like pasta for the best texture.
Sundried tomatoes. Get the variety in the oil. This will be added to the pasta salad to increase the depth of flavour. Cherry tomatoes and spinach. The freshness helps balance the richness of the basil pesto.
Feta. As I recommend sundried tomatoes in oil, I would get feta without oil. If you get feta with oil, get the non-oil version of the sundried tomatoes (having both in oil will make the dish way too oily).
Pinenuts. I recommend toasting them as they give off a more complex flavour. They can be expensive so you can swap with walnuts or flaked almonds for a similar crunch. Use some for the pesto and some to top.
Silken tofu. Creates a smooth and creamy pesto pasta sauce without cream, making it lighter, higher in protein, while still keeping it rich and velvety. Alternatively, you could use some Greek yogurt like I do for my big mac pasta salad.
Basil. Fresh is recommended as it creates the best flavour for the pesto sauce.
Garlic. Fresh is recommended. Provides a bold, savory depth that enhances the overall flavor; roasted garlic can be used for a milder taste.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Should I make my own pesto sauce?
Homemade pesto sauce makes a massive difference in this recipe because you can completely control the flavour and texture. The silken tofu gives the pesto a creamy consistency while adding protein which makes this pesto orzo salad much more filling and meal prep friendly.
You can also adjust the pesto depending on your preferences. More lemon juice makes it fresher and brighter, extra garlic gives it more punch, extra basil keeps it herbaceous while more parmesan adds saltiness and depth. Even if you normally buy store-bought pesto, this is one recipe where homemade genuinely tastes better.
Substitutions and variations
Dairy-Free. Swap out feta and parmesan for dairy-free alternatives or use nutritional yeast for a cheesy flavor in the creamy basil pesto without the dairy.
Budget-Friendly. Skip the pinenuts and replace them with sunflower seeds or almonds for a more affordable crunch. If fresh basil is expensive or out of season, pre-packaged basil paste works-it has added oils and preservatives, but it's a convenient alternative.
Pasta Shape. Orzo works well for a cold pasta salad, but you can swap it for other small pasta shapes like fusilli, farfalle, or even elbow macaroni if that's what you have on hand.
Add some protein. While the silken tofu does add some protein to the dish, if you're super fond of the meat, add in some leftover Roast Chicken (or Rotisserie Chicken), or even some tuna, or Salmon.
Other vegetables. To bulk out this salad even more, you can add in extra veg like capsicum / bell pepper, red onion, cucumber or even peas and corn.
How to make pesto pasta salad
Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, stirring occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking process and keep it from becoming mushy. Set aside to cool.
Step 2: (optional) Add pinenuts to a pan and lightly toast over medium heat for 3-4 minutes or until fragrant. Toss regularly.
Step 3: In a blender or food processor, combine silken tofu, basil, lemon juice, garlic, half the pinenuts, and parmesan. Blend until smooth, adjusting with salt and pepper to taste. For a thinner consistency, add a splash of water or olive oil (you could even add some of the oil from the sundried tomatoes).
Step 4: In a large mixing bowl, combine the cooled orzo, sundried tomatoes, cherry tomatoes, spinach, and feta. Pour over the creamy basil pesto and toss gently to coat everything evenly.
Step 5: Top with the toasted pinenuts and an extra sprinkle of parmesan if desired. Serve immediately as a cold pasta salad or let it chill in the fridge for a more refreshing, summer-inspired dish (the flavours will continue to develop overnight).
Lauren's Top Tips
Reserve some pesto. Keeping a few spoonfuls of pesto aside lets you freshen the salad before serving the next day.
Do not overcook the orzo. Slightly firmer pasta holds up much better for meal prep and prevents the salad becoming soft after a day or two.
Recommended equipment
I use a hand blender or food processor to help make make the homemade pesto much smoother and creamier, particularly when using silken tofu. I also recommend using glass meal prep containers because pesto and sundried tomato oil can stain plastic containers over time.
Meal prepping pasta salads
YES! Meal prepping salads (especially ones with orzo like my Balsamic chicken and orzo) is an easy way to have a balanced, high-protein meal ready to go, it's even included in a Weekly Meal Plan with instructions on how to make multiple recipes at once. The silken tofu in the creamy basil pesto not only keeps it light but also adds extra protein, making it a more filling meal prep option compared to traditional cream-based pasta salads.
Storing
Store the pesto orzo salad in airtight containers in the fridge for up to 4 days. The pesto thickens slightly as it sits which helps the flavours cling to the pasta rather than becoming watery.
If making this ahead for entertaining, keep a little extra feta and toasted pinenuts separate until serving so the texture stays fresher.
Lauren's Meal Prep Tip
if the pasta absorbs too much sauce overnight, stir through a squeeze of lemon juice or a spoonful of reserved pesto before eating.
What to serve with pesto orzo salad?
This pesto orzo salad works well as a side dish with grilled meats like my roast pork, BBQ spreads or lighter dinners. If you want to bulk out the protein for meal prepping, I recommend adding in some of my slow cooker shredded chicken or leftover stove-top salmon as the flavours pair really well with the pesto.
For entertaining, serve it alongside breads, dips and bbq roasted vegetables as part of a larger summer-style spread.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
In Australia, orzo is commonly known as risoni. It's a small, rice-shaped pasta that is often used in soups, salads, and pasta dishes.
Yes! Orzo and risoni are the same type of small pasta, just with different names depending on the region. "Orzo" is the Italian name, while "risoni" is more commonly used in Australia and New Zealand.
Yes, orzo can be reheated, but it's best done gently to avoid it becoming too soft or mushy. If reheating a cold pasta salad like this one, leave it at room temperature for a bit or microwave for 20-30 seconds to take the chill off without overheating. If serving warm, reheat in a pan with a splash of water or olive oil to loosen it up.
Cooked orzo can be frozen, but it can become a little softer after thawing. If freezing, store it separately from the creamy basil pesto sauce and fresh ingredients to maintain the best texture. To use, thaw in the fridge and refresh with a bit of lemon juice or olive oil before serving.
Other salad meal prep recipes
Or, you can have a browse through my Salad Recipes for more delicious eats.
Recipe
Creamy Basil Pesto Orzo Pasta Salad with Sundried Tomatoes
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Equipment
- 1 Stick Blender, recommended over traditional blender/food processor as it's smaller and needs less clean up. You can also blend in any vessel you want (cue, even less clean up)
Ingredients
Pasta Ingredients
- 250 g (2 cups) (approx. 2.5 cups) orzo , uncooked
- 100 g (1 cup) sundried tomatoes, in oil, see Note 1
- 100 g (½ cup) feta, not in oil, see Note 1
- 200 g (4 cups) spinach
- 300 g (2 cups) cherry tomatoes, halved
- 2 tablespoon pinenuts, subs Note 2
Pesto Sauce Ingredients
- 300 g (10 ½ oz) silken tofu
- ¼ cup lemon juice , approx. 1 lemon
- 1 cup basil leaves
- 2 tablespoon pinenuts, subs Note 2
- 2 garlic cloves, fresh recommended
- 2 tablespoon parmesan, freshly grated recommended, subs Note 3
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water (at least 3L) to a boil. Add the 250 g (2 cups) (approx. 2.5 cups) orzo and cook until al dente, stirring occasionally to prevent sticking. Drain, rinse under cold water to stop cooking, and set aside to cool.
- (Optional) Toast all 2 tbsp pinenuts in a dry pan over medium heat for 3-4 minutes, tossing regularly until fragrant.
- In a blender (I recommend a hand blender) or food processor, combine 300 g (10 ½ oz) silken tofu, 1 cup basil leaves, ¼ cup lemon juice , 2 tbsp pinenuts, 2 garlic cloves, 2 tbsp parmesan. Blend until smooth, seasoning with salt and pepperto taste. For a thinner consistency, add a splash of water, olive oil, or oil from the sundried tomatoes.
- In a large bowl, mix the cooled orzo, 100 g (1 cup) sundried tomatoes, 300 g (2 cups) cherry tomatoes, 200 g (4 cups) spinach, 100 g (½ cup) feta. Pour over the creamy basil pesto and toss to coat evenly.
- Top with toasted 2 tbsp pinenuts and extra parmesan if desired. Serve immediately or chill in the fridge for a refreshing cold pasta salad. See post for meal prep, leftovers and storage information.
Wendy
I love sundried tomatoes! Such a savory dish, at once filling comfort food and light, fresh, satisfaction! Love this recipe, Lauren. 🙂
athletelunchbox
Sundried tomatoes are such a favourite of mine as well!! Thank you so much for your comment!
Grace
This salad is super fresh and packed with flavor. Might be one of my new favourites!
athletelunchbox
It's so easy, too. 10 minutes and you can have it all ready!
Angie
So yummy and fresh! Definitely making this on the regular
athletelunchbox
Please do!! It's a regular for us too!
Alex
This was SO delicious. I never would have guessed the secret ingredient, but love that I am getting in extra protein. So full of flavour and loved by all!
athletelunchbox
I am so glad you enjoyed it! It's such an easy recipe for a big crowd 🙂