Asparagus Pesto Orzo Salad
This is one of my favorite recipes to make during asparagus season. I usually whip up a big batch of homemade asparagus pesto and use it in all kinds of ways, tossed with this orzo salad, served alongside roasted potato wedges, or spread on toast with eggs. It’s a fresh, healthy way to enjoy farm-fresh asparagus and a delicious way to celebrate the start of spring.
I used my go-to asparagus pesto for this recipe. It’s simple to make and full of bright, herby flavor, check out the recipe here if you’d like to make your own.
Three Reasons Why I Love to Make This Recipe
1. Perfect for Meal Prep
This salad holds up in the fridge, making it ideal for meal prepping. I love having a ready-to-eat lunch or quick snack waiting for me during busy weeks.
2. Easy Weeknight Meal
With just a few ingredients and minimal cooking, this recipe comes together fast, especially if you use store-bought pesto or have some of my asparagus pesto already prepped.
3. Healthy & Flexitarian-Friendly
It’s packed with fiber, healthy fats, and plant-forward ingredients. Whether you keep it vegetarian or add your favorite protein like roasted chicken or fish, it fits beautifully into a flexitarian lifestyle.
Tools You’ll Need
You don’t need much to bring this recipe together, but here are a few kitchen basics that make it easier:
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Large pot or salted water: for boiling the orzo
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Colander: to drain and rinse the pasta
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Large mixing bowl and spoon: to toss everything together
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Cutting board + knife: for prepping the veggies
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Measuring cups and spoons: to portion out ingredients accurately
Ingredients You’ll Need
Once you’ve made the pesto, this orzo pesto salad comes together with just a handful of fresh, simple ingredients:
For the Salad:
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8 oz orzo pasta: cooked and cooled. I often use Barilla Chickpea Orzo because it has 21g plant-based protein per serving! But for the nutrition facts list I used regular orzo pasta.
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1/3 cup pesto: store-bought or homemade (grab my recipe here)
- 1 cup cherry tomatoes: the pop one color is perfect
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1–2 tablespoons lemon juice: to brighten everything up
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1–2 tablespoons olive oil: for extra richness and to help everything come together. I love Graza olive oil.
Optional Toppings:
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Freshly grated parmesan cheese: adds a salty, savory finish
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Chopped almonds: for crunch and a little nutty contrast (or use pine nuts if you prefer). I like to toast my almonds before chopping and topping.
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Fresh basil leaves: roughly torn or sliced into ribbons. When I have fresh basil and herbs growing in my garden I top everything with them.
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Red Pepper Flakes: For a touch of heat
Step-by-Step Instructions
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Cook the Orzo
Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside. -
Make the Homemade Pesto
If you haven’t already, prepare your pesto using a food processor. You can use my homemade recipe (linked here) or your favorite store-bought version. -
Prep the Veggies
While the orzo cooks, chop the cherry tomatoes and basil. -
Toss Everything Together
In a large bowl, combine the cooked orzo, cherry tomatoes, and fresh basil. Add the pesto, lemon juice, and olive oil. Gently toss until everything is well coated. -
Finish and Serve
Taste and adjust with more lemon juice, salt, or olive oil if needed. Sprinkle with parmesan cheese, more basil, and chopped almonds before serving.
Recipe Add-Ins and Variations
This orzo pesto salad is super flexible, feel free to make it your own with whatever you have on hand. Here are some delicious ways to switch it up:
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Swap the pasta: Try another small shape like farfalle, ditalini, or quinoa if orzo isn’t your thing.
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Use store-bought pesto: Short on time? Store-bought pesto is a great shortcut. To keep that fresh, springy feel, try adding chopped, blanched asparagus to the salad—it helps maintain those asparagus pesto vibes even if you’re not making it from scratch.
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Make it vegan: Use a vegan pesto and skip the parmesan (or sub in a vegan cheese alternative such as nutritional yeast).
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Add protein: Toss in a can of white beans, mozzarella pearls, feta cheese, or some grilled chicken for a heartier meal.
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Add more veggies: Mix in extra color and crunch with ingredients like thinly sliced red onion, sun-dried tomatoes, fresh spinach, chopped red bell pepper, or blanched green beans. They’re an easy way to boost nutrition and texture.
This salad is not only easy to customize but also easy to serve in a variety of ways, here are a few of my favorites:
Serving Suggestions For Asparagus Pesto Orzo Recipe
Enjoy this easy pasta salad as a complete meal or follow some of my favorite suggestions!
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Meal prep friendly: Make a big batch and enjoy it for lunch throughout the week. It holds up well in the fridge for 3–4 days.
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Serve as a side dish: This salad pairs perfectly with grilled meats, roasted vegetables, or a cozy bowl of soup. Keep a little extra pesto on hand to drizzle over the meat or veggies, or swirl it into a creamy white bean or potato soup for an extra flavor boost.
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Add protein: Turn it into a full meal by adding sliced grilled chicken breast, tofu, or white beans.
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Great addition to potlucks or picnics: This dish is just as tasty served cold or at room temperature, making it easy to bring and share.
The Best Recipe Tips
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Use fresh ingredients: Fresh basil, lemon juice, and, I must emphasize, a good-quality olive oil make a big difference in flavor.
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Cook the orzo al dente: Slightly firm pasta holds up better in salads and won’t get mushy.
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Serve at room temperature: Let the salad sit out for 10–15 minutes before serving to bring out the best flavor and texture.
- Keep extra pesto on hand: A spoonful stirred in just before serving adds a burst of flavor and brings the salad back to life, especially if it’s been in the fridge for a couple of days and is starting to feel a little dry.
- Brighten it up: A quick squeeze of fresh lemon juice can wake up the flavors and help loosen up dry pasta, making the salad taste freshly made again.
Recipe Storage Tips
Store any leftover orzo pesto pasta salad in an airtight container in the refrigerator. It stays fresh for 3–4 days, making it perfect for meal prep or quick lunches.
Give it a quick stir before serving, add a splash of olive oil or a spoonful of extra pesto if it seems a little dry after chilling.
Flexitarian-Friendly and Dietitian-Approved Ingredients
This orzo pesto salad fits beautifully into a flexitarian diet, a mostly plant-based way of eating that allows room for animal-based foods in moderation. It’s easy to customize with whatever protein works best for you, whether that’s tofu, grilled chicken, or mozzarella.
To boost the plant-based protein even more, I like using Barilla Chickpea Orzo. Made from chickpeas, it’s naturally gluten-free and higher in both protein and fiber than traditional orzo, making it a great option for flexitarians who want more plant-based nutrition without giving up satisfaction.
That said, chickpea pasta can be a little delicate, larger shapes and long noodles sometimes break apart or lose their texture after cooking. That’s why smaller shapes like orzo work especially well for chickpea-based pastas. For longer noodles, I prefer Barilla Protein+, which blends bean flour with wheat flour. It holds its shape better while still giving you that protein boost.
As a dietitian, I love how this salad brings together fiber-rich carbs, healthy fats, and protein in one simple, flavorful dish. It’s a nourishing and flexible meal that supports a balanced, realistic approach to healthy eating.
More Easy Weeknight Meals
Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes
The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms
Asparagus Pesto Orzo Salad
Equipment
- Large Pot
- colander
- large mixing bowl and spoon or repurpose pot
- cutting board and knife
Ingredients
- 8 oz orzo
- ½ cup asparagus pesto see recipe notes
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/4 cup basil, cut into ribbons
Toppings
- ¼ cup toasted almonds, chopped
- ¼ cup basil, cut into ribbons
- ¼ cup parmesan cheese, grated
Instructions
Cook the orzo:
- Cook orzo in salted water until al dente. Drain, rinse with cool water, and set aside. (Follow packaging instructions.)
Combine:
- In a large bowl, toss orzo with pesto, lemon juice, olive oil, cherry tomatoes, parmesan.
Finish:
- Top with more parmesan and almonds if using. Taste and adjust lemon juice or salt as needed.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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