Make this quick orzo pesto pasta salad with sun dried tomatoes using homemade fresh basil pesto, or grab store-bought for an easy shortcut. Tangy red wine vinegar is my secret twist to boost the Italian flavors in this simple summer side dish.
Every summer I grow a ton of basil in my garden in order to make copious amounts of fresh basil pesto sauce! I use it to make a quick pesto pasta, of course, but also to serve with pillowy homemade gnocchi, to stir into mayo for sandwiches, and more.
So let's make a pasta salad with it, using orzo pasta no less, the one that seems so simple and appropriate, the go-to for throwing something together quickly so you can just get outside and sit on the patio and eat it!
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Key ingredients
- Homemade pesto sauce or store-bought: We'll use just a few simple classic ingredients, fresh basil, real Italian parmesan cheese, garlic, pine nuts, and salt. You could make this with other variations of pesto too, like sage pesto, pistachio pesto, or kale pesto!
- Red wine vinegar: This is my secret! The little zingy zip of flavor that really makes this taste like a pasta salad, and not just pasta with pesto. Tangy, bright, it lightens everything up and the acidity lifts the flavor of the sun dried tomatoes.
- Sun dried tomatoes packed in oil: Let's keep things easy and get them in a jar, already prepared. You might want to give them a rough chop if needed.
- Orzo pasta: Orzo cooks quickly, and pesto works so well for this tiny "noodle" coating it evenly so the flavor really shines.
*Ingredients with measurements are listed in the recipe card below.
How to make orzo pesto pasta salad
Step 1: Cook the pasta
Cook the pasta according to package instructions. Drain and rinse with cold water.
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Step 2: Make the pesto
Meanwhile, make the pesto. (If using store-bought, skip to step 3.)
Add toasted pine nuts to a food processor, grate the garlic with a microplane grater and add to the nuts.
Process the pine nuts until smooth and starting to clump together.
Add the cheese to the processor and run on low until a paste forms, it should hold together when squeezed.
Add the basil, salt, and a couple of tablespoons of the olive oil and pulse a few times to break up the leaves. Turn the processor on low and drizzle in the remaining olive oil for up to 30 seconds, until the mixture is smooth.
Step 3: Finish the pasta salad
Put the pesto in a bowl and stir in the red wine vinegar. Pat the sun dried tomatoes dry with a paper towel. Transfer the orzo to a large mixing bowl, add the pesto and sun dried tomatoes and stir to combine. Serve topped with more grated parmesan cheese and fresh basil leaves if desired.
Cool the orzo before adding pesto!
Heat turns basil black! Be sure to rinse the pasta thoroughly in cold water to keep the pesto a bright green color. (If it does get dark, it will still taste fine, don't worry!)
More summer pasta recipes
Debra's Details: Orzo pesto pasta salad is simple, quick, and easy!
- Make homemade fresh basil pesto or use store-bought.
- Homemade pesto can be made up to 5 days ahead or freeze for up to 3 months.
- Orzo cooks quickly and lets the flavor of the pesto come through big-time!
- You can make it 1 day ahead.
- Tastes great at room temperature.
- Make this red and green pasta salad for Christmas!
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Recipe
Orzo Pesto Pasta Salad with Sun Dried Tomatoes
Equipment
Ingredients
- 8 ounces orzo pasta
- ¼ cup pine nuts
- 1 clove garlic
- ½ cup freshly grated parmesan cheese
- 3 cups fresh basil leaves
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- ½ cup sun dried tomatoes packed in oil
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- Meanwhile, make the pesto. (If using store-bought, skip to step 8.)
- Toast the pine nuts in a dry skillet over medium heat until they start to become fragrant and lightly golden.
- Add toasted pine nuts to a food processor, grate the garlic with a microplane grater and add to the nuts.
- Process the pine nuts until smooth and starting to clump together.
- Add the cheese to the processor and run on low until a paste forms, it should hold together when squeezed.
- Add the basil, salt, and a couple of tablespoons of the olive oil and pulse a few times to break up the leaves. Turn the processor on low and drizzle in the remaining olive oil for 30-45 seconds, until the mixture is smooth. Transfer to a bowl and stir in the red wine vinegar.
- If using store-bought pesto, measure out 1 cup of pesto in a small bowl and add the red wine vinegar.
- Pat the sun dried tomatoes dry with a paper towel. Transfer the orzo to a large mixing bowl. Add the pesto and sun dried tomatoes and stir to combine. Serve topped with more grated parmesan cheese and fresh basil leaves if desired.
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I will email this recipe to you, so you can come back to it later!
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Notes
- Make ahead and freezing
-
- For the pesto: Homemade pesto can be prepared up to 5 days ahead, store in an airtight container in the refrigerator with a thin layer of olive oil on top to keep it from discoloring. Pesto can be frozen for up to 3 months.
- For the pasta salad: You can make it 1 day ahead. Let stand at room temperature for about 15 minutes, then stir before serving. The olive oil will coagulate in the fridge so it needs time to loosen up.
- Don't over-process the pesto: Turn the food processor off as soon as the mixture is relatively smooth, probably between 30-45 seconds. If you keep going, the heat from the blades will turn the basil black.
- Cool the pasta before adding pesto: Again... heat will affect the color (but not the taste) of the basil, so make sure the pasta is cool.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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