Description
A refreshing and flavorful Pesto Orzo Pasta Salad, perfect for warm days and gatherings.
Ingredients
Scale
- 8 ounces Orzo pasta, dry
- 1 tablespoon Extra Virgin Olive oil
- 4 ounces Pesto Sauce
- 6 ounces Grape Tomatoes, washed and sliced into half
- 1 cup Red Onion, diced
- 2 ounces Sundried Tomato, julienne cut
- 1 tablespoon Lemon juice
- 4 ounces Fresh Mozzarella pearls, cut into small pieces
- Salt & Pepper, to taste
- Fresh Basil leaves, to garnish, torn into small pieces or chiffonade
Instructions
- Cook the Orzo: Start by cooking your orzo in boiling water, making sure it is al dente, so it has a little bite to it. You will notice it should be tender yet firm when you taste it. Just remember, overcooking it can lead to a mushy texture, so set a timer!
- Drain and Cool: After the orzo is just right, drain it in a colander and rinse it under cold water. This stops the cooking process and cools it down quickly, which is essential for a salad. Do not forget to shake off excess water, as too much can make the salad soggy.
- Mix in Pesto: While the orzo is still somewhat warm, fold in your pesto to coat it evenly. The aroma of basil will be inviting. The warmth helps the pesto blend into the orzo beautifully. Just be careful not to overdo it; too much can overwhelm the dish.
- Add Vegetables: Chop your veggies—think cherry tomatoes and red onion—and mix them right into the orzo. The colors will pop beautifully, and you will get that crunchy texture.
- Sprinkle with Cheese: Add your fresh mozzarella pearls to the salad. Just be cautious with the amount—too much can overshadow the other flavors in your salad.
- Season to Taste: Give your mixture a taste test! Adjust the seasoning with salt, pepper, and maybe a squeeze of lemon for zing. You will want the flavors to shine, so do not be shy about tweaking it.
- Chill and Serve: Let the salad chill in the fridge for about half an hour. This helps the flavors meld together nicely.
Notes
- Storage Tips: Airtight container in the refrigerator, refrigerate at or below 40 degrees F, duration: up to four days.
- Expert Tips: Cook the orzo until al dente to avoid mushiness, chill the salad for 30 minutes for better flavors, use homemade pesto for a richer taste.
- Reheating Instructions: This dish is served cold and does not require reheating.
- Serving Suggestions: Serve chilled with grilled chicken, pair with garlic bread for a complete meal, offer at summer gatherings with additional side salads such as a green salad.
- Recipe Variations: You can add arugula for an extra peppery flavor, incorporate olives for a briny touch, use gluten-free pasta for alternative dietary needs.
- Ingredient Notes: When selecting orzo pasta, ensure it is not overcooked for the best texture, fresh mozzarella pearls can be substituted with regular mozzarella, diced into bite-sized pieces.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 323mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 16mg