Quick and Easy Pesto Orzo Salad Caprese

Pesto Orzo Salad combines the flavors of classic summer caprese salad with tiny orzo pasta in the easiest pasta salad recipe that you’ll make this season.

In just 20 minutes, pasta, tomatoes, fresh mozzarella, fragrant basil pesto, arugula and chickpeas come together in this bright and herby pasta salad that’s perfect for cookouts, picnics, potlucks, lunch or dinner.


Tomatoes Chickpeas Mozzarella Baby Arugula Orzo Pasta

Prep and gather all ingredients. Make pesto if you do not have any on hand. Bring a large pot of water to a boil.

Then, place the mozzarella, tomatoes, chickpeas and arugula in a large bowl. Once the water comes to a boil, add salt, then the pasta, stirring frequently.

When the orzo pasta is al dente, drain it well in a colander and rinse it under cold water briefly. Then, add it to the bowl with the veggies, beans and cheese.

Add the pesto and extra virgin olive oil and carefully mix until all ingredients are well-combined and coated with the dressing.

You can certainly serve this caprese pasta salad warm immediately. Otherwise, refrigerate it for at least 1 hour to serve a traditional chilled pasta salad.

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