Pesto Orzo Pasta Salad with Chickpeas

Recipe Highlights

• Vegan recipe (dairy-free, no egg).


• Can be gluten-free (use gluten-free orzo).


• Nut-free pesto.


• Lots of nutritious ingredients.


• High in fiber.


• Source of plant-based protein.


• Make in advance.


• Bright and refreshing flavor.


• Good for potlucks and picnics.

Ingredient Notes

• Orzo: Any orzo works, just be sure to check it’s made without eggs if you need the recipe to be vegan. Orzo can be found in the pasta aisle of most grocery stores, if not, in Mediterranean or Middle Eastern specialty shops or online.


• Tomatoes: You can use grape or cherry tomatoes.


• Pumpkin Seeds: These are used as an alternative to traditional pine nuts in pesto. You can substitute walnuts or sunflower seeds.


• Nutritional Yeast: This is used to replace parmesan cheese in the pesto.


• Basil: You can use all basil for the pesto or a mixture of basil and parsley. I used a mix.


• Spinach: This is optional for the pesto to help make it a brighter green.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations and Additions

• Sun-dried tomatoes make a good addition to this salad. Use up to 1/2 cup drained sun-dried tomatoes packed in oil.


• Other additions to experiment with are roasted red peppers, black or kalamata olives, or artichoke hearts.


• For extra veggies, you can add 1 diced red or yellow bell pepper.


• Feta or mozzarella cheese can be served on top.


• Store-bought pesto can be used for convenience. You’ll need about 1 cup.