This creamy basil pesto orzo pasta salad with sundried tomatoes, spinach and feta is a creamy, fresh salad recipe that comes together in 10 minutes. Tossed with creamy basil pesto without cream (I use silken tofu - and don't knock it until you try it) it is perfect for an easy side recipe, or even a meal prep as it still packs a punch with protein even without the protein. Topped with fresh cherry tomatoes and toasted pine nuts, you'll be coming back for seconds and thirds - I guarantee!
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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.
Versatile. Enjoy it as a side dish or bulk it up with Leftover Roast Chicken or Salmon for a hearty meal-prep option.
Cold Pasta Salad. Served chilled like a Mediterranean Pasta Salad, it’s the perfect cold pasta salad for meal prep, picnics, or easy 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.
Basil. Fresh is recommended as it creates the best flavour for the pesto sauce.
Lemon. Fresh juice from the lemon is recommended.
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.
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).
Top Tip
Cook orzo like pasta. Use plenty of boiling water and drain it like traditional pasta—cooking it like rice makes it mushy.
Use high-quality sundried tomatoes. Oil-packed sundried tomatoes add the most flavour and a softer texture, but if using dry-packed, soak them in warm water first.
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.
Can this be meal prepped?
YES! Meal prepping pesto orzo pasta salad 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.
How do you store leftovers?
Keep the salad in an airtight container in the fridge for up to 4 days. The flavours develop over time, making it even better the next day. If it thickens too much, stir in a splash of water or lemon juice before serving.
Can the pesto orzo salad be frozen?
I don't recommend as the as the silken tofu pesto and spinach can become watery and change texture after thawing.
You can make the orzo ahead of time and freeze, then thaw it overnight in the fridge before mixing together with the rest of the ingredients when serving. If doing this, I recommend decreasing the cooking time of the orzo by 2 minutes to prevent the cold from decreasing the texture.
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 cold salad 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
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 (1 cup) orzo uncooked
- 100 g (¾ cup) sundried tomatoes in oil, see Note 1
- 100 g (1 cup) feta not in oil, see Note 1
- 200 g (4 cups) spinach
- 300 g (2 cups) cherry tomatoes halved
- 40 g (2 tbsp) pinenuts subs Note 2
Pesto Sauce Ingredients
- 300 g silken tofu
- 1 lemon juice
- 50 g (1 cup) basil leaves
- 40 g (2 tbsp) pinenuts subs Note 2
- 2 garlic cloves fresh recommended
- 10 g (2 tbsp) 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 (1 cup) 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 (¼ cup, 80g) 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 silken tofu, 50 g (1 cup) basil leaves, 1 lemon juice, 40 g (2 tbsp) pinenuts, 2 garlic cloves, 10 g (2 tbsp) parmesan. Blend until smooth, seasoning with salt and pepper to 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 (¾ cup) sundried tomatoes, 300 g (2 cups) cherry tomatoes, 200 g (4 cups) spinach, 100 g (1 cup) feta. Pour over the creamy basil pesto and toss to coat evenly.
- Top with toasted 40 g (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.
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