Orzo Pesto Pasta Salad with Thai Basil

Orzo Pesto Pasta Salad with Thai Basil

Sometimes the simplest dishes are the most memorable. In this demo from Chasing the Flames, Chef Scott creates a vibrant Orzo Pesto Pasta Salad that balances fresh vegetables, salty feta, and fragrant Thai basil pesto. It’s colorful, refreshing, and easy to adapt — the perfect dish for summer gatherings, meal prep, or a side that steals the show.

Ingredients

For the Pesto

  • 4 cups fresh Thai basil leaves (or substitute Italian sweet basil)
  • 2 cloves garlic, lightly smashed
  • ½ cup toasted pine nuts (reserve a little for garnish)
  • ½ cup freshly grated Parmesan cheese
  • ½ cup extra virgin olive oil (plus more as needed)
  • Juice of ½ lemon
  • Salt and freshly ground black pepper, to taste

For the Salad

  • 1 lb (16 oz) orzo pasta, cooked al dente and cooled
  • 1 yellow bell pepper, roasted, peeled, seeded, and diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, sliced
  • ½ small red onion, finely diced
  • ¼–½ cup crumbled feta cheese (to taste)
  • 2–3 tablespoons toasted pine nuts (extra, for crunch)
  • Prepared Thai basil pesto (about ½–¾ cup, to taste)

Method

Step 1: Make the Pesto

  1. Place basil, garlic, pine nuts, and Parmesan in a food processor. Pulse until coarsely chopped.
  2. With the processor running, slowly drizzle in olive oil until the mixture forms a loose paste. The consistency should be similar to a thick dressing — not too tight.
  3. Add lemon juice, salt, and pepper. Pulse again, taste, and adjust seasoning. If too thick, add more oil or lemon juice.

Tip: If you don’t have a food processor, use a mortar and pestle for a more rustic texture.

Step 2: Prepare the Salad Base

  1. Cook orzo pasta according to package directions. Drain and cool. Toss with a splash of olive oil to prevent sticking.
  2. Dice roasted bell pepper, tomatoes, and red onion. Slice olives. Set aside.

Step 3: Assemble the Salad

  1. In a large mixing bowl, combine orzo, roasted bell pepper, tomatoes, olives, red onion, and pine nuts.
  2. Gently fold in crumbled feta.
  3. Add half the pesto and fold to coat. Taste, then add more pesto as desired for flavor and color.
  4. Adjust seasoning with extra salt, pepper, or lemon juice.

Step 4: Serve

  • Garnish with extra pine nuts, Parmesan shavings, or fresh basil leaves.
  • Serve chilled or at room temperature.

Notes & Variations

  • Basil swap: Thai basil adds a fragrant, spicy note. Sweet basil will give a more traditional pesto flavor.
  • Pepper swap: Try roasted poblano or red bell pepper for a smoky twist.
  • Nut variation: Substitute walnuts or almonds if pine nuts aren’t available.
  • Make ahead: Salad can be prepared a few hours in advance. Add pesto just before serving to keep the flavors bright.

This Orzo Pesto Pasta Salad is proof that a handful of fresh ingredients, a little prep, and the right technique can come together to create something colorful, flavorful, and memorable.