Pesto Orzo Pasta Chickpeas

Pesto orzo pasta salad with chickpeas brings together fresh tomatoes bright basil pesto and crunchy vegetables for a filling meal that is perfect for busy nights or summertime gatherings. It is my go-to when I want something vibrant and hearty but do not want to spend forever in the kitchen

I first whipped this up while trying to use up a bunch of basil and leftover orzo. Now it is always requested when friends come over for summer picnics

Ingredients

• Dried orzo pasta: Gives a chewy body to soak up all the pesto. Look for high-quality Italian orzo for the best texture
• Cherry or grape tomatoes: Provide a juicy and sweet burst in every bite. Choose bright and glossy tomatoes without any wrinkles
• Diced cucumber: Adds crunch and keeps things refreshing. Pick firm cucumbers that feel heavy for their size
• Arugula-spinach mix: Gives a peppery and mild green flavor. You can use all arugula or spinach based on your preference
• Red onion: Offers sharpness and a touch of color. Thinly sliced so it blends in well
• Canned chickpeas: Delivers plant protein and a creamy texture. Rinse them well to keep the salad vibrant and not too starchy
• Lemon juice: Brightens everything up. Fresh lemons are best for tangy intensity
• Raw pumpkin seeds: Bring nuttiness to the pesto and a nutritional boost. Look for plump green seeds for freshness
• Garlic: Deepens the pesto’s flavor with a warm bite. Use fresh firm cloves for the best punch
• Nutritional yeast: Provides a cheesy umami flavor without dairy. Flakes will blend smoothly into the pesto
• Light miso: Adds a savory salty backbone to the pesto. Use fresh miso paste from the refrigerated section
• Fresh basil or basil and parsley: Delivers the signature herby pesto flavor. Leaves should be vibrant green with no brown spots
• Fresh spinach: Boosts color and nutrition while making the pesto extra creamy and mild
• Extra virgin olive oil: Blends the pesto and imparts richness. Choose a good quality oil for peppery fresh flavor
• Salt and freshly cracked black pepper: Brings out all the flavors and adds depth

Step-by-Step Instructions

Cook the Orzo:

Bring a large pot of salted water to a boil. Add your orzo and cook it until just al dente according to the package directions, stirring now and then so the grains do not stick together. Drain your orzo using a colander and spread it out a little to help it cool quickly so it stays fluffy and separate

Make the Pesto:

In a food processor or high-speed blender, add raw pumpkin seeds, garlic, nutritional yeast, miso paste, lemon juice, fresh basil or basil and parsley, and spinach. Pulse until the mixture is mostly blended together. With the machine running, slowly pour in the olive oil in a thin stream. Scrape down the sides as needed so everything gets incorporated. Season generously with salt and black pepper and taste until the flavor pops

Toss the Salad:

Add halved tomatoes, diced cucumber, arugula-spinach mix, thinly sliced red onion, drained and rinsed chickpeas, lemon juice, and cooled orzo to a big bowl. Sprinkle over a pinch of salt and pepper. Gently toss until everything is evenly mixed

Add the Pesto:

Scoop the prepared pesto onto the salad and use tongs or two big spoons to turn everything until the veggies and orzo are coated in the green pesto sauce

Serve:

Transfer to a serving dish and scatter with extra basil leaves if you like. Squeeze over a bit more lemon juice and drizzle with a little more olive oil. Finish with freshly cracked black pepper and serve at room temperature or chilled

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My favorite pesto trick is using raw pumpkin seeds for that nutty chew and nutrition. I remember my mom making a similar salad for big family picnics and the pesto always brought everyone to the table first

Storage Tips

Store any leftover pasta salad in an airtight container in the fridge. It stays fresh for three to four days and actually develops more flavor on the second day as everything marinates together. If the salad seems a bit dry from refrigeration, add another splash of olive oil or a squeeze of lemon and fluff it up before serving

Ingredient Substitutions

Swap arugula-spinach mix for all spinach, all arugula, or even baby kale if you have it

Chickpeas can be switched out for white beans or lentils

For a fun twist, use roasted seeds or walnuts in the pesto instead of pumpkin seeds

The two tablespoons of lemon juice in the salad can be replaced with white wine vinegar or red wine vinegar for a tangy variation

Serving Suggestions

This orzo salad shines at picnics and barbecues but also makes a great desk lunch served cold or at room temperature

Top with toasted pine nuts or sunflower seeds for crunch

Pair it with grilled vegetables or simple roasted chicken for a bigger meal

A big scoop on leafy greens turns it into an extra hearty salad bowl

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Pesto Origins

Pesto started in Genoa Italy where basil grows wild and gets pounded into a green sauce with nuts and cheese. This vegan twist uses nutritional yeast and miso for a cheesy flavor without dairy and pumpkin seeds for an allergen-friendly swap

Frequently Asked Questions

→ Can I use store-bought pesto instead of homemade?

Yes, store-bought pesto can be used for convenience. However, homemade pesto offers fresher flavor and can be tailored to your taste preferences.

→ What other greens can I substitute for arugula-spinach mix?

Feel free to use all baby spinach, all arugula, or even baby kale for a slightly different texture and flavor profile.

→ How long does this pasta salad keep in the refrigerator?

Store leftovers in an airtight container in the fridge for 3-4 days, refreshing with lemon juice or olive oil before serving.

→ Is this dish suitable for vegans?

Absolutely! All ingredients are plant-based, making it a vegan-friendly option for any meal.

→ Can I add additional vegetables to the salad?

Yes, feel free to include roasted peppers, artichokes, or olives to enhance both flavor and nutrition.

→ What can I use if I don’t have orzo pasta?

Small pasta shapes like ditalini or small shells work well as alternatives if orzo is unavailable.