Description
A fresh and vibrant orzo pasta salad dressed in basil pesto, made with tomatoes, mozzarella, arugula, and pine nuts.
Ingredients
Scale
- 8 ounces orzo
- 3/4 cup basil pesto
- 3 cups arugula
- 1 cup grape tomatoes
- 8 ounces mozzarella pearls
- 1/4 small red onion
- 1/4 cup balsamic glaze
- 3 tablespoons toasted pine nuts
- Salt, as needed
Instructions
- Cook Orzo Pasta: Start by boiling a pot of salted water and toss in the orzo. Cook until it feels firm with a slight bite, achieving a nice al dente texture. Keep an eye on the clock to avoid overcooking.
- Cool with Cold Water: Once cooked, drain the orzo and rinse it under cold water. This stops the cooking process and helps prevent the pasta from sticking together. You want to feel it cool down in your hands.
- Make the Pesto: In a blender, combine basil, garlic, and nuts until finely chopped. Enjoy the fresh aroma filling your kitchen. Be cautious not to over-blend; keep some texture in the pesto.
- Mix with Olive Oil: Drizzle olive oil while continuing to blend the pesto. Scrape down the sides occasionally to incorporate everything. If it feels too thick, add a little extra oil to loosen it.
- Combine Ingredients: In a bowl, toss the cooled orzo with the pesto until well coated. Ensure the color is evenly distributed throughout the pasta.
- Add Veggies and Cheese: Gently fold in cherry tomatoes, arugula, and mozzarella. Mix carefully to maintain a nice contrast of flavors and textures.
- Adjust Pesto Consistency: Taste the salad and add more pesto if desired for extra flavor. If too intense, a splash of olive oil or a bit of water can help soften the taste.
- Chill and Serve: Let your orzo salad sit in the fridge for a while to meld those flavors. Serve cold or at room temperature for the best taste.
Notes
- Storage Tips: Store leftover orzo pasta salad in an airtight container in the refrigerator for 3-4 days. Do not freeze this pasta salad.
- Expert Tips: Salt the pasta water well for flavor. Cook orzo according to package instructions for al dente texture. Rinsing the orzo with cold water after draining ensures it does not clump together. For any imbalance in dressing, add a touch of olive oil or water to adjust the consistency. If your pesto absorbs too much into the pasta, save a portion to mix in just before serving for a fresh taste.
- Reheating Instructions: This recipe is best enjoyed cold or at room temperature, and does not require reheating.
- Serving Suggestions: Pair with grilled chicken breasts for added protein. Serve as a side to BBQ dishes or enjoy on its own as a light lunch.
- Recipe Variations: Substitute mozzarella with feta for a tangy twist. Add sun-dried tomatoes for extra richness. Incorporate olives for a salty flavor.
- Ingredient Notes: For the orzo, any small pasta shape will work, like ditalini, orecchiette, or shells. You can also use homemade or store-bought basil pesto. Baby spinach can substitute for arugula. Any small sweet tomatoes can replace grape tomatoes. Toasted pine nuts can be substituted with walnuts or pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 432
- Sugar: 6g
- Sodium: 535mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 32mg