Gluten Free Orzo Pesto Salad is a refreshing light salad tossed with vibrant green basil pesto and filled with fresh tomatoes and mozzarella cheese.
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This summer my tomatoes haven't been doing well at all, but when I planted them I also planted a TON of basil around them. My theory was the basil would keep all the hornworms away. For the most part it did help, but basil couldn't save my tomatoes from the major rain and then significant amount of heat.
At least I have (and continue to harvest) a small wheelbarrow full of fresh basil. And I can find LOTS to do with fresh basil. Like this orzo pesto salad. I LOVE a great cold pasta salad (try my Italian pasta salad), but this one might just be my new favorite.
Here's what you'll need
- Pesto - you can make your own (super easy) or purchase a jar or container of it at just about any grocery store. My recommendation, if you're buying it, is to get the kind that is refrigerated instead of from a shelf in the middle of the store. The refrigerated kind has better quality and taste and is just overall a better product.
- Gluten free orzo - if you can't find gf orzo, you can certainly use any gf pasta of choice. Orzo is so good in this, though, because the pesto gets on every single bite. I found mine on Amazon, but I've also found it at my local Whole Foods and Wegman's.
- Tomatoes - sadly, the tomatoes in this recipe weren't from my own garden (my garden did horribly this season). Luckily, my daughter has better luck (skill) than I do so she gave me several (and several varieties).
It's so easy to make pesto pasta salad
- Step 1: Cook pasta about two minutes over the recommended time on the package in heavily salted water. Drain and rinse under cold water; set aside.
- Step 2: Make pesto (or buy premade pesto). Transfer orzo to a large bowl and add pesto on top; stir to combine.
- Step 3: Add mayonnaise to pesto and orzo; stir.
- Step 4: Cut tomatoes into bite-sized pieces and add to bowl; toss to coat.
- Step 5: Add fresh mozzarella balls and toss to coat.
- Step 6: Sprinkle with salt and lots of black pepper; toss to coat and refrigerate for at least one hour.
Orzo pesto salad FAQs
Yes! Replace the parmesan in the pesto with nutritional yeast (or purchase a dairy-free or vegan version) and eliminate the mozzarella cheese.
There are gluten-free versions of orzo, such as Jovial Foods brand and Dellalo.
No, you can use any kind of pasta (gluten free or not) that you'd prefer. I like orzo because it's small and the pesto gets on every bite, but try penne, rotini, or any other short pasta.
Make it your own
- Make it a meal by adding a protein, such as shredded rotisserie chicken, small cooked and chilled shrimp, or diced salami
- Add chopped zucchini, cucumbers, or any other veggies of choice
- Toss salad with black or kalamata olives
More gluten free salad and side dishes
- Basil potato salad
- Smoked baked beans with bacon
- Gluten free pasta salad
- Fire roasted artichokes with garlic aioli
- No fuss grilled corn on the cob
- Chilled asparagus with dip
For a quick and easy side dish for any party or get together, try this Gluten Free Orzo Pesto Salad. It takes minimal ingredients, is super easy to make ahead, and has an amazing flavor.
Gluten Free Orzo Pesto Salad
Ingredients
- 12 oz (340g) gluten-free orzo
- 1 cup (240g) pesto (you can use homemade or store-bought pesto)
- ¼ cup (60g) mayonnaise
- 2 cups (300g) grape or cherry tomatoes, cut in half (or quarters if larger)
- 8 oz (226g) fresh mozzarella balls (cut in half if larger than pearls)
- salt & pepper to taste (I like mine with extra black pepper)
- fresh basil leaves (for garnish, if desired)
Instructions
- Boil pasta according to package directions, boiling an additional 2 minutes beyond the recommended time for "al dente". This will keep the pasta salad from becoming dry (retrogradation) as it sits in the refrigerator. Drain and rinse; transfer to a large bowl.
- Preferably while the pasta is still warm, add the pesto and mayonnaise; toss to coat.
- Add the halved (or quartered) tomatoes and fresh mozzarella pearls. Toss to coat. Salt & pepper to taste.
- Cover and refrigerate at least 2 hours and up to 4 days. Stir again before serving.
Leveda Yost says
This recipe is delicious as are all of yours thank you so much for sharing you make life a lot easier!
Kim says
Awe, thank you so much!! Glad you liked it and thank you for your support 🥰