This Nut-Free Pesto Orzo Salad with Grilled Corn is fresh, zesty, and perfect for warm-weather meals. Tossed in a nut-free cilantro pesto, it combines tender orzo, sweet grilled corn, crunchy cucumber, and tangy pickles. It’s easy to make, holds up well in the fridge, and travels great - ideal for school-safe lunches, summer picnics, potlucks, or meal prep dinners. Light, refreshing, and ready in under 30 minutes!
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When I first started working on this recipe, my main goal was to create a pesto-based dish that my daughter (who’s allergic to nuts) could safely enjoy. Traditional pesto is usually made with pine nuts or walnuts, but I wanted a version that would still be bold, bright, and full of flavor without them. That’s why this nut-free cilantro pesto quickly became a go-to in our kitchen. I also use it as a dip, sandwich spread, or even stirred into dishes like my Broccoli Microgreens Breakfast Sandwich or drizzled over roasted veggies, like these Healthy Turmeric Oven Roasted Vegetables.
But the icing on the cake? When I served this Pesto Orzo Salad with Grilled Corn for dinner, my whole family took their first bite and immediately said, “Wow, this is so good.” The bowl was completely gone by the end of the meal! It's right up there with other summer favorites like my Burrata Bruschetta or Chickpea Salad With Avocado and Quinoa, and I love that it’s easy to prep ahead for busy weeknights or relaxed outdoor dinners.
Recipe Overview
⏱️ Ready in: 30 minutes (including prep and grilling)
🍽️ Servings: 6
💪 Diet-Friendly: Nut-Free, Vegetarian, Vegan, Kid-Friendly, Meal-Prep
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Why You’ll Love This Pesto Orzo Salad
- Allergy-Friendly: Made with a homemade cilantro pesto that skips the nuts, so it's perfect for potlucks and school lunches.
- It's Fast & Easy: Like this Easy 5-Ingredient Burrata Cheese Appetizer, this dish is ready in 30 minutes with minimal prep and no fancy equipment.
- Perfect for Meal Prep: Stays fresh for days and tastes even better after chilling.
- Great for Gatherings: Just like my 7-Layer Taco Salad, it travels well and pairs with everything from grilled meats to veggie mains.
- Kid-Friendly: The pasta base and the fun, tangy flavors make it a hit with little ones too!
Ingredients
- Orzo: It's a small rice-shaped pasta that’s perfect for salads. Cook until al dente, then rinse under cold water to stop the cooking and prevent sticking.
- Grilled Corn: Adds natural sweetness and a subtle smoky flavor. You can grill it fresh or use leftover corn. Frozen or canned corn also works, just give it a quick pan-char for extra flavor.
- Red Onion: Adds sharpness and crunch. If you're sensitive to raw onions, soak the slices in cold water for 10 minutes to mellow the flavor. You may also find this "why onions make you cry, and how you can stop it" post interesting.
- Pickles: Bring a briny, tangy punch that balances the sweet corn. I also use this flavor combo in my Simple Corn and Marinated Mushroom Salad, and it's great. Use your favorite kind. I find that classic dill works best, but sweet pickles will give a different twist as well.
- Cucumber: Brings coolness and crunch. English cucumbers or Persian cucumbers are ideal since they’re seedless and have thin skin.
- Fresh Cilantro: It's the star of our pesto. Use both leaves and tender stems for maximum flavor.
- Olive Oil: Forms the base of the cilantro pesto. Choose extra virgin for its rich, fruity flavor.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Orzo: You can also use couscous (like in this Turmeric Couscous Salad Recipe) or quinoa, like in this Salmon and Quinoa Salad.
- Pickles: Use capers, green olives, or chopped pepperoncini for a similar tangy bite.
- Cilantro: Use parsley, basil, or a mix of both for a different take on the pesto. You can also try arugula or microgreens like in this Microgreen Pesto Recipe.
- Add protein: Mix in chickpeas, white beans, tofu, or grilled chicken or shrimp to make it a complete meal.
- Add veggies: Diced bell pepper, snap peas, cherry tomatoes, or grated carrot all work well in this salad.
- Make it creamier: Stir in a spoonful of Greek yogurt, sour cream, or mayo into the pesto for a creamier dressing. Or you can skip the pest altogether and use this Greek Tzatziki Salad Dressing instead.
Step-by-Step Instructions
Step 1: Cook the Orzo & Grill the Corn
Cook the orzo according to package instructions, in salty water, until al dente. Drain and rinse under cold water to stop the cooking. While the orzo cooks, grill or pan-sear the corn until lightly charred. Let cool, then slice the kernels off the cob.
STEP 2: Make the cilantro pesto
In a food processor, combine fresh cilantro, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Adjust the consistency with a bit of water or extra oil if needed. Give it a quick taste and adjust salt and pepper if needed.
STEP 3: Assemble the salad
In a large mixing bowl, combine the cooked orzo, grilled corn, diced cucumber, chopped red onion, and pickles. Pour the pesto over everything and toss well to coat. Taste and adjust seasoning as needed.
Top Tips
- Rinse the orzo after cooking to stop it from overcooking and sticking together. This also keeps the salad light and fluffy.
- It's important to use fresh lemon juice for the pesto. Bottled won’t give the same bright, clean flavor.
- If you have the extra time, it's great to chill the salad before serving. It allows the pesto to soak into the orzo and veggies.
- Balance the flavors by tasting the pesto before adding it to the salad. Add more lemon or salt as needed to brighten it up.
Frequently Asked Questions
To keep pasta salad from turning mushy or bland, avoid overcooking the pasta and rinse it under cold water once it's cooked. Always salt the cooking water, and let the pasta cool before adding the dressing to prevent it from becoming oily or sticky. If you're making ahead, toss the salad again before serving and refresh with a splash of lemon juice or olive oil if needed.
This orzo salad stays fresh in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving, and add a splash of lemon juice or olive oil to refresh the flavors if needed.
Yes, if you’re short on time, store-bought pesto works. Look for a nut-free version or check the ingredients if allergies are a concern. You can stir in a bit of lemon juice to brighten it up as well.
Serving suggestions
The salad is incredibly versatile and pairs well with just about anything! It's perfect for casual meals, BBQs, or packed lunches. Serve it on its own, with a few extra pickles or sliced veggies on the side. Kids love it for lunch, packed with my Pillsbury™ Air Fryer Pizza Rolls. It's also great with roasted vegetables like my Roasted Eggplant and Sweet Potatoes appetizer or these Air Fryer Roasted Vegetables. Or, you can serve it alongside grilled chicken, shrimp, salmon, or burgers. It balances out anything smoky or savory.
Other easy and delicious salad recipes
If you tried this Pesto Orzo Salad with Grilled Corn (Nut-Free!) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Pesto Orzo Salad with Grilled Corn (Nut-Free!)
Equipment
- Medium Pot to cook pasta
- Fine Mesh Strainer to rinse pasta
- Indoor Grill or BBQ
- Blender/Food Processor for the pesto
Ingredients
- 1 cup uncooked orzo pasta or 2 cups cooked
- 2 ears of corn or about 1 ½ cups corn kernels
- 1 cup cilantro leaves and tender stems
- 1 clove garlic
- ½ lemon or 1 lime
- ¼ cup olive oil add more for desired consistency
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup cucumber English or Persian preferred
- ¼ red onion finely diced
- ½ cup dill pickles finely chopped (or to taste)
Instructions
- Cook the orzo according to package instructions, in salty water, until al dente. Drain and rinse under cold water to stop the cooking.1 cup uncooked orzo pasta
- While the orzo cooks, grill or pan-sear the corn until lightly charred. Let cool, then slice the kernels off the cob.2 ears of corn
- In a food processor, combine fresh cilantro, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Adjust the consistency with a bit of water or extra oil if needed. Give it a quick taste and adjust salt and pepper if needed.1 cup cilantro, 1 clove garlic, ½ lemon, ¼ cup olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper
- In a large mixing bowl, combine the cooked orzo, grilled corn, diced cucumber, chopped red onion, and pickles.1 cup cucumber, ¼ red onion, ½ cup dill pickles
- Pour the pesto over everything and toss well to coat. Taste and adjust seasoning as needed.
Notes
- Rinse the orzo after cooking to stop it from overcooking and sticking together. This also keeps the salad light and fluffy.
- It's important to use fresh lemon juice for the pesto. Bottled won’t give the same bright, clean flavor.
- If you have the extra time, it's great to chill the salad before serving. It allows the pesto to soak into the orzo and veggies.
- Balance the flavors by tasting the pesto before adding it to the salad. Add more lemon or salt as needed to brighten it up.
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