Pesto Orzo Pasta Salad
Pesto orzo pasta salad combines tender orzo, pesto, tomatoes and mozzarella cheese in one fresh and easy side dish. It is perfect for cookouts, lunches, potlucks or simple summer dinners.
Ingredients
- 8 ounces orzo pasta
- ⅓ - ⅔ cup basil pesto* homemade or store bought
- 1 ½ cups grape tomatoes halved or quartered
- 8 ounces mozzarella pearls
- fresh basil optional
- parmesan cheese, finely grated optional
- salt optional
Instructions
- Cook the orzo according to the package instructions, usually between 7 and 11 minutes. Start checking the pasta at the lower end of the cooking range and cook until al dente.
- While the orzo cooks, chop the tomatoes and prepare the mozzarella cheese and basil pesto.
- Strain the pasta and briefly rinse with cool water to stop the cooking process. Drain well, then transfer the orzo to a large bowl. Toss it with a small amount of pesto to keep the pasta from sticking and let it cool to room temperature.
- Once the pasta has cooled, add the remaining pesto, tomatoes and mozzarella cheese. Stir until everything is evenly coated.
- Taste and add salt if needed. Some store bought pesto is already quite salty, so you may not need additional salt. If adding salt, start with ⅛ teaspoon, mix well and taste again before adding more. Keep in mind that parmesan cheese will also add saltiness. Garnish with sliced basil if desired. Serve immediately or refrigerate until ready to serve.
- If you're making the pasta salad the day before, the orzo will absorb some of the pesto as it chills. Before serving, toss with an additional 1 to 2 tablespoons of pesto if needed.
Notes
*The basil pesto in this recipe acts as the dressing. Since everyone has different preferences when it comes to how much dressing they like on salads and pasta salads, I recommend starting with ⅓ cup of pesto and adding more if needed after tasting.
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