Pesto Orzo Salad

By Dani Potts | August 4, 2025

Total time: 30 mins, Servings: 4

INGREDIENTS

Salad:

  • 1 cup orzo or couscous
  • 1 can white beans or chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • ½  bell pepper, diced 

Pesto

  • ½  avocado 
  • 1 cup fresh basil
  • ¼  cup walnuts or nut of choice
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • Juice of ½  lemon
  • 2 cloves garlic, minced
  • 1 teaspoon salt 
  • ¼  teaspoon black pepper 

INSTRUCTIONS

  1. Cook orzo according to package directions. Drain; add to a large bowl.
  2. While the orzo is cooking, prepare the pesto. To the bowl of a food processor, add avocado, basil and walnuts. Pulse until the basil is finely chopped and the walnuts resemble coarse sand. While pulsing, slowly drizzle in the olive oil. Add nutritional yeast, lemon juice, garlic, salt and pepper; process until smooth with a little texture.
  3. To the orzo, add pesto, white beans, tomatoes, cucumber and bell pepper. Mix until ingredients are well combined.
  4. Serve immediately. Store in the refrigerator for up to 5 days.

BENEFITS

Pesto is a flavorful, nutrient-dense sauce traditionally made with basil, garlic, nuts, Parmesan, and olive oil. It’s rich in heart-healthy fats, antioxidants, and anti-inflammatory compounds. Just a spoonful can add a burst of flavor and nutrition to pasta, veggies, sandwiches, or grain bowls. Try swapping in greens like kale or arugula and using seeds or nutritional yeast for a dairy-free or budget-friendly twist!