This Pesto Chicken Sausage Orzo Salad is the kind of meal that feels like a big, happy hug from your kitchen. Think of it as a hearty pasta salad that’s decided to get a little fancy, but without any of the fuss. We’re talking about tender orzo pasta, savory chicken sausage, sweet sun-dried tomatoes, and a whole lot of fresh basil pesto all tossed together. It’s a complete meal in one bowl that’s perfect for a busy Tuesday or a lazy Sunday supper. It’s not a delicate side dish; it’s the main event, packed with flavors that remind me of my favorite Italian recipes but made simple enough for any home cook to master. Isn’t it nice when dinner comes together without a struggle?
Why You’ll Love This Pesto Chicken Sausage Orzo Salad
You’re going to love this recipe because it checks all the boxes for a real-life, busy schedule. First, it comes together in about 30 minutes. Seriously. The orzo cooks quickly, the sausage just needs a quick sear, and the rest is simply tossing everything in a bowl. It’s a one-pan wonder that minimizes cleanup. The flavor is absolutely incredible—so rich and satisfying. The pesto clings to every bit of orzo, the sausage adds a savory depth, and the bursts of sun-dried tomato are just perfection. It’s a versatile dish, too. Serve it warm right after you make it, or pack it up cold for a fantastic lunch the next day. It’s a crowd-pleaser that’s so, so easy to love.
Ingredients
- 1 lb chicken sausage, sliced into rounds (the pesto-flavored kind is fantastic here, or use Italian-style)
- 1 cup uncooked orzo pasta (this little rice-shaped pasta is the perfect base for soaking up all the flavors)
- 1 tablespoon olive oil (for cooking the sausage and giving it a nice sear)
- 1/2 cup sun-dried tomatoes, packed in oil and chopped (they add a wonderful sweet and tangy punch)
- 1/2 cup prepared basil pesto (store-bought is perfectly fine and saves so much time)
- 4 cups chicken broth (using broth instead of water to cook the orzo makes it infinitely more flavorful)
- 1/2 cup grated Parmesan cheese (for that essential salty, nutty finish)
- 2 cups fresh baby spinach (it wilts perfectly into the warm pasta for a touch of green)
- 1/4 cup toasted pine nuts (they add a lovely crunch and nutty flavor)
- Salt and black pepper to taste (to season everything just right)
Step by Step Method
- First, get your sausage ready. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook for 5-7 minutes, stirring occasionally, until it’s beautifully browned on both sides. Use a slotted spoon to remove the sausage from the skillet and set it aside on a plate.
- Now, to the same skillet, pour in the chicken broth and bring it to a boil. Once it’s bubbling, stir in the uncooked orzo. Reduce the heat to a gentle simmer and let it cook for about 9-10 minutes, stirring every now and then. You’ll know it’s done when the orzo is al dente and most of the broth has been absorbed.
- Time to bring it all together! Turn the heat down to low. Stir in the fresh spinach, sun-dried tomatoes, and that delicious cooked sausage you set aside. Keep stirring until the spinach has wilted, which should only take a minute or two.
- Take the skillet off the heat. This next part is important: stir in the basil pesto and the grated Parmesan cheese. The residual heat will warm everything through and melt the cheese into a creamy sauce. Give it a good taste and season with salt and pepper as you see fit.
- Transfer your finished Pesto Chicken Sausage Orzo Salad to a serving bowl and sprinkle the toasted pine nuts over the top for that final bit of texture. Serve it up and enjoy!
Equipment Needed
You don’t need anything fancy to make this meal a success. A large skillet or a Dutch oven is your best friend here. You want something with high sides to comfortably hold all the orzo and broth. Beyond that, you’ll just need a trusty wooden spoon or spatula for stirring, a sharp knife and cutting board for slicing the sausage, and a measuring cup. That’s it! No special gadgets required.
Flavor Twists
One of the best things about this recipe is how easily you can make it your own. Feel free to play around! If you want a little kick, use a spicy chicken sausage or add a pinch of red pepper flakes when you cook the sausage. Not a fan of pine nuts? Toasted slivered almonds or walnuts work just as well. You can also swap the spinach for arugula for a peppery bite, or stir in some chopped artichoke hearts for a briny twist. If you’re looking for other sausage orzo recipes, this base is a great starting point for a creamy sausage orzo skillet or even a hearty Italian sausage orzo soup by adding more broth.
Leftovers & Reheating
Honestly, the leftovers are almost better than the first serving! Let the salad cool completely before storing it in an airtight container in the fridge. It’ll stay fresh for up to 4 days. When you’re ready for round two, you can enjoy it cold straight from the fridge—it makes a fantastic cold pasta salad. If you prefer it warm, reheat it gently in the microwave or in a skillet on the stove over low heat. You might need to add a tiny splash of chicken broth or water when reheating to loosen it up, as the orzo continues to absorb moisture. I don’t recommend freezing this one, as the texture of the orzo can become a bit mushy upon thawing.
Serving Ideas & Pairings
This salad is a star all on its own, but it also plays well with others. For a simple weeknight dinner, just serve it with a slice of crusty garlic bread to sop up any extra sauce. If you’re having friends over, it pairs beautifully with a light, crisp salad dressed with a lemon vinaigrette to balance the richness. And if you’re looking for more chicken sausage dinner ideas, this dish is a guaranteed hit. It’s the kind of comforting, flavorful meal that makes everyone at the table happy.
Do You Need Special Ingredients?
Not at all! One of my core beliefs is that great food shouldn’t require a scavenger hunt at the grocery store. Every ingredient in this Pesto Chicken Sausage Orzo Salad is easy to find. Pre-made pesto is a fantastic shortcut, and chicken sausage is now available in so many delicious flavors at most supermarkets. The orzo is right there with the other pasta. The only thing that might be considered a little special is the sun-dried tomatoes, but even those are a staple in the canned vegetable or pasta aisle. No special trips required.
FAQs
- Can I use a different type of pasta? Absolutely! While orzo is key for this specific recipe, small pasta shapes like ditalini or even small shells would work if you’re in a pinch. Just adjust the cooking time according to the package directions.
- What’s the best way to make this healthier? For a healthy chicken orzo recipe twist, you can use a whole wheat orzo, opt for a low-sodium chicken broth, and choose a chicken sausage without added nitrates. Loading it up with extra spinach is always a good move, too.
- Can I make this with chicken thighs instead of sausage? You sure can! For chicken thigh orzo recipes, just dice up about a pound of boneless, skinless chicken thighs and cook them in the skillet first until done, then proceed with the recipe. It’s a wonderful variation.
- Is this similar to a Cajun chicken orzo? It’s a different flavor profile, but the method is similar! To make a Cajun chicken orzo, you’d swap the pesto for a Cajun seasoning blend and maybe add some bell peppers and onions when you cook the protein.