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This Pesto Orzo is a simple and easy dinner that you can throw together in 15 minutes or less. You’ll want to make this delicious homemade comfort food part of your permanent meal plan.
This orzo with pesto is the perfect quick dinner. It goes from the stovetop to the table in less than 15 minutes and utilizes tasty pantry and freezer ingredients.
Looking for more recipes with pesto? Check out our Creamy Chicken Pasta, Pesto Gnocchi, Pesto Rice, Creamy Pesto Pasta, and Pesto Mayo.
WHAT’S IN THIS PESTO Orzo RECIPE
This recipe has:
- Orzo – you’ll find it in the pasta aisle
- Pesto – use storebought or make your own (related: Pesto Without Pine Nuts or Vegan Pesto)
- Olive oil
- Feta – though Parmesan or halloumi would also be fantastic
- Tomatoes – I used grape but you do you
Variations
As written, this recipe is vegetarian, but adding some additional protein like leftover dry brine chicken, air fryer shrimp, grilled salmon or no breading air fryer chicken tenders would all be delicious.
You can also add all kinds of delicious and seasonal veggies like asparagus, green beans, peas, spinach, or kale to the dish.
To make this dairy-free, simply leave out the feta and use a dairy-free pesto.
HOW TO MAKE Orzo With Pesto
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can click “jump to recipe” to skip down.
Start by heating a medium saucepan with some olive oil over medium heat. Add the orzo and stir to combine.
Cook, stirring often until the orzo becomes toasted. This will take about 3-5 minutes. When it’s ready, the orzo will start to smell a bit like popcorn and you’ll notice that individual pieces are starting to brown. Pro tip: if any orzo sticks to the pan, keep gently stirring and scraping. It will release during the toasting process.
Add the water and salt, and bring the pot to a boil for 1 minute. Reduce the temperature to medium-high, and cook uncovered for 8-10 minutes while stirring occasionally. The orzo will be ready when all the liquid has cooked out.
Remove the pan from heat and stir in the pesto, sliced tomatoes, and feta. Serve hot, at room temperature, or cold as a pesto orzo salad.
What to Serve With Orzo
A side dish of veggies like Chopped Cabbage Salad, Roasted Frozen Broccoli, Air Fryer Asparagus, or Green Pea Salad are all great.
And for more carbs (yes please!), Cheesy Garlic Bread, Air Fryer Texas Toast, Stuffing Biscuits, or No Knead Dutch Oven Bread are delicious options.
HOW TO STORE AND REHEAT
Storing Leftovers: Allow the orzo to fully cool before storing it in an air-tight container in the fridge for 2-3 days.
Reheating Leftovers: You can reheat the pasta for 60-90 seconds in the microwave, or eat it cold like a orzo salad.
Freezing Leftovers: I do not recommend freezing this orzo with pesto.
Pro Tips/Recipe Notes
- There are two options with this recipe – the short version and the (barely) longer version. The longer version includes the step of toasting the orzo and takes an extra 3-5 minutes. Both options are delicious, but if you’re pressed for time, skip the toasting process.
- If you choose to not toast the orzo, reduce the olive oil to 1 tsp. Add it with the orzo, salt, and water (see the recipe card below).
- Looking for even more flavor? Sub in vegetable or chicken broth for the water.
- A serrated bread or cheese knife makes the cleanest cuts for slicing the small tomatoes in half.
- If you have leftover pesto, check out my tutorial on How to Freeze Pesto.
More Quick Dinners You’ll Love
Pesto Orzo
Ingredients
Instructions
- Add olive oil to a medium saucepan and heat over medium heat for 1-2 minutes.1 tbsp olive oil
- Add the orzo and stir to combine.1 cup orzo
- Cook, stirring often until the orzo becomes toasted (~3-5 minutes).
- Add the water and salt, and bring the pot to a boil for 1 minute.2 cups water, 1/2 tsp sea salt
- Reduce the temperature to medium-high, and cook uncovered for 8-10 minutes while stirring occasionally. The orzo will be ready when all the liquid has cooked out.
- Remove the pan from heat and stir in the pesto, sliced tomatoes, and feta.3 tbsp pesto, 3/4 cup sliced grape tomatoes, 1/3 cup feta
- Serve hot, at room temperature, or cold as a pesto orzo salad.
Notes
- If you choose to not toast the orzo, reduce the olive oil to 1 tsp. Add it with the orzo, salt, and water in step 4.
- A serrated bread or cheese knife makes the cleanest cuts for slicing the small tomatoes in half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Orzo is a favourite side dish here and our little granddaughter LOVES orzo. I am always looking for different, interesting ways to make it. I can’t believe I never thought of pesto! I just need to figure out a substitute for the tomatoes as I am not a fan of them uncooked (and I feel like the little one wouldn’t be a fan as well). But that should not be terribly difficult.
Thanks!
What about partially cooked? Could you add them to the pasta in the last few minutes of cooking? So they’ve softened before serving.