Pesto Orzo Pasta Salad
A light and flavorful pesto orzo pasta salad with fresh vegetables and mozzarella, perfect for a quick meal or side dish.
Equipment
- Pot for boiling pasta
- Colander for draining
- Mixing bowl for assembling salad
Ingredients
- 8 ounces Orzo pasta (227 grams)
- 1 tablespoon Extra Virgin Olive oil (15 milliliters)
- 4 ounces Pesto Sauce (113 grams)
- 6 ounces Grape Tomatoes washed and sliced into half (170 grams)
- 1 cup Red Onion diced (150 grams)
- 2 ounces Sundried Tomato julienne cut (57 grams)
- 1 tablespoon Lemon juice (15 milliliters)
- 4 ounces Fresh Mozzarella pearls cut into small pieces (113 grams)
- Salt & Pepper to taste
- Fresh Basil leaves torn into small pieces or chiffonade
Instructions
- Start by boiling water for your orzo. Once it is bubbling vigorously, add the orzo and cook until it is just al dente, roughly 8 to 10 minutes. Keep an eye on it so it does not become mushy, to avoid a soggy salad.
- After draining the orzo, rinse it quickly under cold water. This halts the cooking process and cools it down to prevent sticking. This step is essential to avoid that sticky pasta mess later.
- Drizzle in the extra virgin olive oil and stir it gently. Ensure each piece of pasta is coated to give it a lovely sheen and prevent clumping. Avoid allowing it to sit too long to prevent the orzo from drying out.
- Fold in the pesto sauce, stirring until every bit of the orzo is dressed in the vibrant green mixture. The salad should smell fresh and herby. If it seems too dry, add a splash of oil.
- Toss in the sliced grape tomatoes, diced red onion, and julienne-cut sundried tomatoes. The colors will pop, and the aroma will be delightful. Mix well so all flavors are combined.
- Gently fold in the fresh mozzarella pearls. This adds creaminess that balances the salad. Be careful not to squish the cheese to maintain those lovely bursts in every bite.
- Sprinkle salt and pepper to taste, adjusting as desired. Add a squeeze of lemon juice for a zesty kick. Finish with torn fresh basil for an inviting look and aroma.
- Let the salad chill in the fridge briefly before serving to allow the flavors to meld. When ready to serve, stir again and add more lemon juice or olive oil if it seems dry after chilling.
Notes
Store in an airtight container in the refrigerator for up to four days. Cook the orzo until just al dente for the best texture. For gluten-free options, substitute orzo with gluten-free pasta. If the salad seems bland after chilling, mix in an additional tablespoon of lemon juice or pesto. If the salad feels dry after refrigeration, add a tablespoon of olive oil or a splash of lemon juice to restore moisture. For those unable to find fresh basil, a high-quality store-bought pesto can effectively enrich your dish.