Bright, creamy and studded with tangy sun-dried tomatoes, Sun Dried Tomato Orzo Pesto is one of those weeknight dishes that feels special without fuss. I make this whenever I want a comforting pasta salad-style dish that travels well to potlucks and keeps for lunches all week. It pairs wonderfully with crusty bread like my mozzarella sun-dried tomato sourdough bread, and I often serve them together.
Why Make This Recipe
- Flavor punch: toasted pine nuts, bright basil pesto and concentrated sun-dried tomatoes create a deep, savory-sweet profile.
- Ready fast: from pan to plate in about 25–30 minutes, great for busy weeknights.
- Meal prep winner: holds texture and flavor when chilled, so lunches and leftovers taste great.
- Versatile: works warm as a main or chilled as a salad, and it pairs with proteins or roasted vegetables.
- Personal note: I love this recipe because the orzo soaks up pesto without getting gummy — a small trick I describe below.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10–12 minutes (orzo to al dente)
- Total time: 20–25 minutes
- Servings: 4 as a main, 6 as a side
- Difficulty: Easy
- Method: Boil orzo until al dente, toss with pesto, chopped sun-dried tomatoes, a splash of reserved pasta water and finish with Parmesan and lemon.
My Experience Making This Recipe
I tested this recipe multiple ways — warm, chilled, with jarred pesto and with homemade pesto — and I prefer a 1:1 mix of homemade pesto and a little extra olive oil for shine. The biggest discovery was reserving at least 1/2 cup of pasta water; that starchy liquid tames clumping and helps the pesto emulsify.
How to Make Sun Dried Tomato Orzo Pesto
Start by boiling 12 ounces (about 340 g) of orzo in 4 quarts of well-salted water (about 1 tablespoon salt) until al dente, roughly 8–10 minutes. While the pasta cooks, pulse 1 cup packed fresh basil, 1/2 cup grated Parmesan, 1/3 cup pine nuts (or walnuts), 1/2 cup extra-virgin olive oil and 1 clove garlic in a food processor to make a quick pesto. Drain the orzo, reserving 1 cup of pasta water, then toss orzo with 1 cup pesto, 1/2 cup chopped oil-packed sun-dried tomatoes, 1 tablespoon lemon juice and 2–4 tablespoons reserved pasta water until glossy and coated.
Expert Tips for Success
- Salt the water well: use roughly 1 tablespoon salt per 4 quarts so the orzo seasons from the inside out.
- Reserve pasta water: always save at least 1/2 cup — the starch helps the pesto cling and creates a silky sauce.
- Toast nuts first: toast pine nuts or walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant to deepen flavor.
- Use a food processor: a food processor makes a smoother pesto quickly; if you prefer rustic texture, pulse less.
- Equipment note: a fine-mesh strainer, medium saucepan, and a silicone spatula are the small set of tools that make this come together cleanly — a heavy-bottomed saucepan keeps the water at rolling boil.
In a pinch, you can add savory richness by topping the finished orzo with slices of creamy Parmesan chicken with sun-dried tomatoes for a quick, composed meal.
How to Serve Sun Dried Tomato Orzo Pesto
- As a main: serve warm with a handful of chopped roasted asparagus or grilled zucchini and a sprinkle of extra Parmesan.
- As a side: spoon alongside roasted chicken or fish for dinner parties or weeknight meals.
- Cold salad: chill and toss with arugula, halved cherry tomatoes and a drizzle of olive oil for a picnic-friendly pasta salad.
- Presentation: finish with torn basil leaves, a crack of black pepper and a drizzle of good olive oil for shine.
Storage and Reheating Guide
Cool the orzo to room temperature within 1 hour, then store in an airtight container in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers and freeze up to 2 months; thaw overnight in the fridge before reheating. To reheat, warm gently on the stovetop over medium-low with a splash of water or olive oil (2–3 tablespoons) until heated through, or bake covered at 350°F (175°C) for 10–12 minutes. Microwave in 30–45 second bursts, stirring between, to avoid hot spots.
Recipe Variations
- Gluten-free: swap regular orzo for a gluten-free orzo (rice or corn-based) or use small-shaped gluten-free pasta; cook to package directions. Also see how the sourdough sun-dried tomato bagels pair with flavored spreads for a brunch twist.
- Dairy-free: omit Parmesan and increase lemon and nutritional yeast (2 tablespoons) for a cheesy note; add 1–2 tablespoons extra olive oil for silkiness.
- Protein boost: fold in shredded rotisserie chicken, canned tuna, or pan-seared shrimp for a quick one-bowl meal.
- Intensified tomato flavor: rehydrate dry-packed sun-dried tomatoes in hot water for 10 minutes, then chop and sauté briefly in olive oil to amplify depth.
Nutritional Highlights
- Healthy fats: extra-virgin olive oil and pine nuts provide monounsaturated fats and vitamin E.
- Phytochemicals: sun-dried tomatoes offer concentrated lycopene, a heart-healthy antioxidant.
- Allergen info: contains gluten (regular orzo), tree nuts (pine nuts or walnuts), and dairy if Parmesan is used. Serve smaller portions (about 1 to 1 1/4 cups) for balanced meals.
Troubleshooting Common Issues
- Orzo turned mushy: you likely overcooked it — next time drain at 1–2 minutes before package time and check for a slight bite. Rinse under cold water only if making a chilled salad to stop cooking.
- Pesto looks oily or separated: add a tablespoon of warm pasta water and whisk or toss to re-emulsify; a food processor pulse can re-blend it.
- Too salty from sun-dried tomatoes: soak the tomatoes in warm water for 5–10 minutes and drain, or reduce added salt when cooking the orzo.
Frequently Asked Questions
Q: Can I use store-bought pesto instead of making my own?
A: Yes — store-bought pesto works fine and saves time. Choose a high-quality jar (look for basil as the first ingredient) and thin it with 1–2 tablespoons olive oil or reserved pasta water if it seems too thick. Taste before adding salt because some jars are already salty.
Q: How much sun-dried tomato is enough — dry or oil-packed?
A: Use about 1/2 cup chopped oil-packed sun-dried tomatoes or 1/3 cup rehydrated dry tomatoes. Oil-packed tomatoes add richness; if using dry-packed, rehydrate in hot water for 10 minutes and drain well before chopping.
Q: Can I make this entirely ahead for a party?
A: Yes — make the orzo and pesto separately, cool, and store in airtight containers. Toss together up to 2 hours before serving, adding reserved pasta water to adjust consistency. If serving warm, reheat gently and then toss with pesto just before plating.
Q: What proteins pair best with this dish?
A: Grilled chicken, pan-seared shrimp, or a simple roast salmon all pair well. For a richer option, try slices of the one-skillet sun-dried tomato chicken and gnocchi or shredded rotisserie chicken for convenience.
Sun Dried Tomato Orzo Pesto
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bright and creamy orzo pasta mixed with sun-dried tomatoes and homemade pesto, perfect for weeknight dinners or meal prep.
Ingredients
- 12 ounces orzo
- 4 quarts well-salted water
- 1 cup packed fresh basil
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup extra-virgin olive oil
- 1 clove garlic
- 1 cup chopped oil-packed sun-dried tomatoes
- 1 tablespoon lemon juice
- 2–4 tablespoons reserved pasta water
Instructions
- Boil orzo in well-salted water until al dente, about 8–10 minutes.
- While the pasta cooks, pulse basil, Parmesan, pine nuts, olive oil, and garlic in a food processor to make pesto.
- Drain the orzo, reserving 1 cup of pasta water.
- Toss the orzo with pesto, sun-dried tomatoes, lemon juice, and reserved pasta water until glossy and well coated.
Notes
Always reserve pasta water for a silkier finish, and toast nuts for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg