Pesto Orzo Salad: The Summertime Batch Bowl You’ll Be Grateful For All Week

If summer had a go-to meal prep dish, I’d bet big money that this would be it. Light but satisfying, fresh but filling, and packed with flavor thanks to that herby (*cough storebought cough*) pesto goodness, this Pesto Orzo Salad is the kind of big-batch recipe that works hard behind the scenes.

Make it once and eat like a summertime queen (or king) all week long – whether you’re chasing kids, juggling meetings, or just trying to avoid the takeout trap for the third time this week. Because when it gets hot and life moves fast, aint nobody got time to stand all day over the stove. See this as your sign to batch big a$$ salads all summer long! Big preps like this mean fewer dishes, no last minute lunchtime scramblin’ and built-in nourishment when your brain’s shifted gears to summer Friday all week long. Whether you’re feeding a crowd or just want to not think about lunch for a few days, this one’s gotcha!

What You’ll Need + Quick Nutrition Stats

• 1 cup orzo (cooked) – About 7g protein per cup; light and fluffy, the perfect pasta base
• 1 Tbsp extra virgin olive oil – Adds richness and helps keep everything from sticking
• 3 chicken sausages (cooked and chopped) – about 14g protein each, bringing the savory heft
• 1 cup edamame (shelled + cooked) – 17g plant-based protein + fiber and folate
• 1 cup snap peas (chopped) – Crunchy, hydrating, and rich in vitamin C
• 1 cup broccoli (finely chopped) – Detox-friendly, high in fiber, and subtly peppery
• 3 green onions (chopped) – Adds bite and a pop of flavor
• ¼ cup pesto sauce – Herby, garlicky flavor bomb + healthy fats

To Top:

• Fresh basil – Aromatic and cooling
• Shaved parmesan – Salty, savory, and calcium-rich

Protein Substitutions To Try (per 4 oz serving)

• Grilled chicken breast – 26g protein
• Seared steak strips – 25g protein
• Grilled tofu – 15g plant protein
• Sautéed shrimp – 23g protein
• Grilled salmon – 22g protein + omega-3s

Make It Work for You

This salad plays well hot, cold or room temp. Toss it in a mason jar, pile it on a plate next to grilled veggies or scoop it standing straight from the fridge – which by the way, is oddly satisfying. This pesto pasta salad is the ultimate “ready when you are” meal. Prep it on Sunday and feed yourself (or your whole crew) five times over without sacrificing crazy amounts of time, taste, flavor or nutrition! This puppy is batch-prepped, nutrient-packed and summer groove approved. 

Pesto Orzo Salad

By: Molly Hentz

• April 29, 2025
• 6 tp 8
• 30 min
• 170 Cals/Serving
• Print this

Ingredients

• 1 cup orzo, cooked
• 1 Tbsp extra virgin olive oil
• 3 chicken sausages, cooked and chopped
• 1 cup edamame, shelled and cooked
• 1 cup organic raw snap peas, chopped
• 1 cup broccoli, finely chopped
• 3 stalks organic green onions, chopped
• ¼ cup pesto sauce, store bought
• 
  To Top
• Fresh basil
• Shaved parmesan cheese

Directions

Step 1

Cook orzo according to package instructions. Drain, rinse, and toss with olive oil.

Step 2

While that’s happening, cook your sausages and prep your veggies.

Step 3

Once everything is cooled and chopped, toss it all together with your pesto in a big bowl.

Step 4

Top with fresh basil and shaved parm right before serving for that little extra flair.