Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe

I absolutely love sharing this Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe because it perfectly combines some of my favorite flavors into one vibrant, satisfying dish. The mix of tender chicken, crisp roasted broccoli, and al dente orzo tossed with a rich blend of Caesar dressing, pesto, and Parmesan creates a meal that feels both fresh and indulgent. It’s one of those recipes I turn to when I want something quick yet impressive, with a balance of textures and flavors that never disappoints.

Why You’ll Love This Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe

What makes this recipe truly stand out to me is how the flavors come together in such a harmonious way. The smoky roasted broccoli adds a lovely earthiness that pairs beautifully with the juicy, herb-seasoned chicken. Tossing everything in a mixture of tangy Caesar dressing and aromatic basil pesto gives the salad an irresistible depth of flavor, while the Parmesan adds just the right amount of savory sharpness. I love that it manages to feel light and healthy but still richly satisfying with every bite.

Another reason I’m a big fan of this Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe is how simple and straightforward it is to prepare. The steps are easy to follow and don’t require fancy equipment or complicated techniques, yet the result looks and tastes like something you’d get at a charming café. It’s a go-to for me on busy weeknights, casual lunches, or even for entertaining guests when I want something colorful and delicious without being stuck in the kitchen all day.

Ingredients You’ll Need

The image shows various ingredients arranged on a white marbled surface. In the center, there is a white bowl with a brown rim filled with green broccoli florets. To the right of it, there is a small white bowl holding pale yellow orzo pasta and next to it, a small white bowl with green pesto sauce. Above the orzo, there is a small white bowl filled with torn sourdough bread pieces. On the left side, there is a tall, open olive oil bottle with a metal spout. Below the olive oil, a small wooden bowl contains white flaky salt. Next to the salt, there is a block of parmesan cheese. Below the broccoli bowl, a white plate with a brown rim holds a raw chicken breast. To the right of the chicken breast plate, a small wooden bowl holds mixed seasonings in black, white, and tan colors. Below this, a small white bowl contains Caesar dressing, creamy and light in color. The composition is clean and well-lit. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity—each ingredient plays a crucial role in building a balanced flavor profile and an enjoyable texture that lingers pleasantly on your palate. Every ounce of ingredient choice enhances the freshness, creaminess, or crisp bite that makes this pasta salad so delightful.

8 oz. Chicken Breast: I use boneless, skinless chicken breast for tender, lean protein that roasts beautifully and soaks up seasoning perfectly.
3 cups Broccoli Florets: Roasting broccoli brings out that sweet, caramelized flavor I adore and adds a great crunch.
2 1/2 tbsp. Olive Oil (divided): Essential for roasting and toasting, olive oil helps develop rich flavor and crisp textures.
1/2 tsp. Kosher Salt: Just enough to season everything without overwhelming the other flavors.
1/2 tsp. Garlic Powder: Adds a subtle, aromatic layer that echoes throughout the dish.
1/2 tsp. Cracked Black Pepper: Gives a nice touch of heat and complexity.
1/2 cup dry Orzo Pasta: This tiny pasta shape cooks quickly and picks up the dressing beautifully.
1 cup torn Sourdough Bread: Toasted into crunchy croutons, it adds wonderful texture contrast.
1/4 cup Caesar Dressing: Creamy and tangy, it forms the base of the salad’s delicious sauce.
2 tbsp. Basil Pesto: Bursts of fresh herbs and pine nuts add a vibrant, flavorful punch.
1/4 cup finely grated Parmesan Cheese: Finishes the dish with savory richness and melt-in-your-mouth goodness.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit. In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon cracked black pepper. Spread them out evenly on a rimmed baking sheet, making sure the florets aren’t crowded to ensure they roast rather than steam. Set aside while you prep the chicken.

Step 2: Cut the chicken breast into bite-sized pieces. Use the same mixing bowl to toss the chicken with 1/2 tablespoon olive oil and the remaining 1/4 teaspoon each of salt, garlic powder, and cracked black pepper. Spread the chicken pieces out on a small rimmed baking sheet, making sure they are spaced so they cook evenly.

Step 3: Place both the broccoli and chicken in the oven and roast for 20 minutes. The chicken should reach an internal temperature of 165 degrees Fahrenheit, and the broccoli should be nicely caramelized on the edges.

Step 4: While roasting, bring salted water to a boil and cook the orzo pasta according to package instructions—usually around 8-10 minutes until al dente. Drain the orzo in a colander, then rinse briefly with cold water to stop cooking and cool it down.

Step 5: Next, heat a nonstick skillet over medium heat. Toss the torn sourdough bread pieces with 1 tablespoon olive oil and a pinch of salt. Toast them in the pan, stirring frequently, until they are golden brown and crisp on as many sides as possible, about 10 minutes. This homemade touch elevates the texture perfectly.

Step 6: Once the chicken and broccoli are roasted and slightly cooled (around 5 minutes), transfer them to a cutting board and chop into smaller, bite-sized pieces so they mix well with everything else.

Step 7: In a large mixing bowl, combine the cooked orzo, chopped chicken, roasted broccoli, toasted sourdough croutons, Caesar dressing, basil pesto, and Parmesan cheese. Toss everything thoroughly to make sure each bite is coated in that flavorful dressing.

Step 8: Serve immediately or chill slightly if you prefer it cooler. Either way, this dish is ready to enjoy and impress!

Servings and Timing

This Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe makes about 2 generous servings—perfect for a hearty lunch or a balanced dinner for two. Prep time is approximately 10 minutes, mostly for chopping and seasoning. Roast time takes about 20 minutes, while cooking and cooling the orzo and toasting the bread pieces will take around 10 minutes simultaneously. Total time from start to finish is roughly 35 minutes, which feels incredibly efficient given the complex flavors and textures you get.

How to Serve This Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe

The image shows a white bowl filled with a mix of orzo pasta, small pieces of cooked chicken, and bright green broccoli florets evenly distributed throughout. The orzo is light yellow and has a smooth texture, while the broccoli adds a fresh and slightly rough texture with some charred spots. The chicken pieces are golden brown on the edges, adding a crispy contrast to the soft pasta and broccoli. The bowl sits on a white marbled surface with a wooden bowl of coarse salt on the side, a chunk of cheese, and a white jar in the blurred background. A gold and black fork is placed near the bowl, and a beige napkin is partially visible in the corner. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad slightly warm or at room temperature because that’s when the pesto and Caesar dressing flavors meld so beautifully with the tender chicken and crisp broccoli. You can plate it as a main dish on its own or serve it alongside a light green salad or fresh fruit for a refreshing contrast. For a heartier meal, I sometimes add a side of garlic bread or a simple roasted vegetable medley.

To elevate its presentation, I sprinkle a bit more fresh Parmesan or torn fresh basil leaves over the top just before serving. It always gets compliments when I add a few lemon wedges on the side, too, so guests can brighten the flavors to their taste. For drinks, I find a crisp white wine like Sauvignon Blanc or a cold sparkling water with lemon pairs wonderfully, balancing the richness of the pesto and Caesar dressing.

This salad is truly versatile, making it ideal for anything from casual family dinners to weekend brunches or even potluck parties. I like to serve it in large, shallow bowls with portions sized for a satisfying plate that feels special but not overwhelming.

Variations

One of my favorite things about this Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe is how easy it is to customize. If you want to switch things up, you can swap the chicken breast for shrimp or even tofu for a vegetarian twist. Roasting cauliflower or asparagus instead of broccoli is a tasty way to introduce new flavors and textures.

If you’re looking for gluten-free options, simply use gluten-free orzo or substitute with quinoa, which pairs exceptionally well here. For a vegan makeover, try using a plant-based chicken alternative, vegan Caesar dressing, and nutritional yeast instead of Parmesan to keep that cheesy depth.

Want to change up the flavor profile? Add kalamata olives or sun-dried tomatoes for bursts of savory tang, or sprinkle toasted pine nuts on top for an extra crunch. You can also grill the chicken and broccoli instead of roasting to give the dish a wonderful smoky char that’s delicious and different.

Storage and Reheating

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator, where this salad keeps well for up to 3 days. If possible, I keep the toasted sourdough croutons separate to maintain their crunch until just before serving again. Refrigerating the salad mixed is convenient, but the croutons will soften, so add them fresh for the best texture when eating leftovers.

Freezing

I generally do not recommend freezing this salad because the texture of the roasted broccoli and the orzo can become mushy after thawing. Also, freezing pesto and Caesar dressing mixed with the pasta tends to alter their fresh flavors. If you want to freeze, I suggest cooking and freezing the chicken and broccoli separately without dressing, then assembling the salad fresh after thawing.

Reheating

When reheating, I gently warm the chicken and broccoli in the microwave or oven to avoid drying them out. I prefer to serve the orzo salad chilled or at room temperature, so if reheating the whole salad, add a splash of olive oil or extra Caesar dressing to freshen the dish and maintain creaminess. Avoid overheating as it can make the salad heavy and less vibrant in taste.

FAQs

Can I use pre-cooked or leftover chicken for this recipe?

Absolutely! Using pre-cooked or leftover chicken can save time. Just make sure to reheat the chicken gently or add it cold when tossing the salad. The flavors of the dressing and pesto will still blend well, making for a quick and delicious meal.

What type of pesto works best for this salad?

I recommend using a fresh basil pesto for its bright, herbal flavors which complement the Caesar dressing beautifully. Store-bought pesto works fine, but homemade pesto with fresh basil, pine nuts, garlic, and Parmesan will really elevate the salad.

Can I prepare this recipe ahead of time?

Yes! You can roast the chicken and broccoli and cook the orzo a day ahead. Store them separately in the refrigerator and assemble everything with the dressing just before serving to keep textures fresh and vibrant.

Is it possible to make this salad vegan?

Definitely. Swap chicken for firm tofu or chickpeas, use a vegan Caesar dressing, and replace Parmesan with nutritional yeast or a vegan cheese alternative. Just be mindful of the pesto ingredients, as some contain cheese, so use a vegan pesto version too.

How can I add more vegetables to this pasta salad?

I love adding chopped bell peppers, cherry tomatoes, or shredded carrots for extra crunch and color. You can also toss in fresh spinach or arugula leaves at the end for a peppery bite that balances the creaminess of the dressing.

Conclusion

If you’re searching for a dish that’s bursting with flavor, easy to prepare, and wonderfully satisfying, I can’t recommend the Pesto Chicken Caesar and Roasted Broccoli Orzo Pasta Salad Recipe enough. It’s one of those meals I keep coming back to because it strikes a perfect balance between fresh ingredients and indulgent tastes. Give it a try—I promise it’ll become a favorite way for you to enjoy pasta salad with a delicious twist!