Orzo Salad with Pearl Mozzarella, Pesto, and Cherry Tomatoes

When the sun’s shining and you’re craving something fresh, vibrant, and ridiculously easy, this Orzo Salad with Pearl Mozzarella, Pesto, and Cherry Tomatoes is your new best friend. It’s a chilled pasta salad that bursts with juicy tomatoes, creamy mozzarella, and the rich, herby magic of basil pesto. Whether you’re planning a summer picnic or just need a fuss-free weekday meal, this salad brings serious flavor without breaking a sweat.

Behind the Recipe

This one started on a late summer afternoon, the kind where everything feels golden and lazy. I had some leftover pesto from the night before, a handful of cherry tomatoes from the garden, and a box of orzo that had been sitting in the pantry for far too long. One thing led to another, and suddenly I had this colorful bowl of joy that looked as good as it tasted. Ever since, it’s been my go-to when I need something fast but comforting.

Recipe Origin or Trivia

Orzo might look like rice, but it’s actually a pasta that hails from Italy, where it’s often used in soups or light pasta dishes. Its name means “barley” in Italian due to its shape, and it’s perfect for absorbing all those rich, flavorful sauces. This salad pairs that tender pasta texture with the brightness of pesto, which originated in Genoa, Italy, in the Liguria region. Traditionally made with fresh basil, pine nuts, garlic, Parmesan, and olive oil, pesto has become a beloved global favorite for its punchy, herbal charm.

Why You’ll Love Orzo Salad with Pearl Mozzarella, Pesto, and Cherry Tomatoes

Let me tell you, this one’s a total game-changer. Here’s why it deserves a permanent spot in your recipe rotation:

Versatile: Works as a main dish, a picnic side, or a quick lunch.

Budget-Friendly: Uses simple, easy-to-find ingredients that won’t cost much.

Quick and Easy: From start to finish, it takes under 30 minutes.

Customizable: Swap in your favorite veggies or proteins to suit your mood.

Crowd-Pleasing: A guaranteed hit at potlucks, BBQs, or gatherings.

Make-Ahead Friendly: Preps beautifully in advance and tastes even better as it sits.

Great for Leftovers: Holds up in the fridge for days, making lunch a breeze.

Chef’s Pro Tips for Perfect Results

Want your orzo salad to shine every single time? These are my tried-and-true tricks:

• Cook the orzo just to al dente so it doesn’t get mushy.
• Rinse the pasta under cold water after cooking to cool it down quickly and prevent sticking.
• Use high-quality pesto or make your own if you have fresh basil on hand.
• Slice the cherry tomatoes in half so they soak up the dressing better.
• Add the mozzarella pearls right before serving to keep them firm and creamy.

Kitchen Tools You’ll Need

This recipe keeps it simple, and so does the cleanup. Here’s what you’ll need:

Large Pot: For boiling the orzo.

Colander: To drain and rinse the pasta.

Mixing Bowl: To toss everything together evenly.

Sharp Knife: For halving the cherry tomatoes.

Wooden Spoon or Spatula: To gently mix without crushing the cheese.

Ingredients in Orzo Salad with Pearl Mozzarella, Pesto, and Cherry Tomatoes

This salad is all about balance. Here’s what brings it all together into one delicious bite:

1. Orzo Pasta: 1 cup uncooked (about 2 cups cooked). Acts as the tender, chewy base that soaks up all the flavors.
2. Cherry Tomatoes: 1 ½ cups, halved. Juicy, sweet bursts of freshness.
3. Pearl Mozzarella Balls: 1 cup. Soft, creamy, and delicate, they add richness to every bite.
4. Basil Pesto: ⅓ cup. Herbaceous, garlicky, and deeply flavorful.
5. Extra Virgin Olive Oil: 1 tablespoon. Helps loosen the pesto and coats the pasta evenly.
6. Salt: ½ teaspoon, or to taste. Enhances all the other flavors.
7. Black Pepper: ¼ teaspoon, freshly ground. Adds a hint of heat and complexity.
8. Fresh Basil Leaves: A handful, torn. Brings an extra layer of fragrance and a pop of green.

Ingredient Substitutions

Sometimes you just work with what you’ve got. Here’s how to mix it up:

Orzo: Try couscous, ditalini, or small shells.
Pearl Mozzarella: Use cubed fresh mozzarella or even burrata for extra creaminess.
Pesto: Sun-dried tomato pesto or arugula pesto adds a nice twist.
Cherry Tomatoes: Grape tomatoes or chopped Roma work just fine.

Ingredient Spotlight

Basil Pesto: The heart of this dish. Its bold green color and nutty, garlicky profile tie everything together with depth and brightness.

Pearl Mozzarella: These mini cheese balls are like little pockets of creamy joy that melt slightly into the warm pasta, making every bite luscious.

Instructions for Making Orzo Salad with Pearl Mozzarella, Pesto, and Cherry Tomatoes

Ready to bring this refreshing salad to life? Here are the steps you’ll follow:

1. Preheat Your Equipment:
   No need to preheat anything here, but go ahead and get your large pot of water boiling.
2. Combine Ingredients:
   While the orzo cooks, halve the cherry tomatoes and tear the basil leaves. Measure out your pesto and olive oil.
3. Prepare Your Cooking Vessel:
   Once the water is boiling, add a generous pinch of salt and cook the orzo according to the package until al dente.
4. Assemble the Dish:
   Drain the orzo and rinse under cold water. In a large mixing bowl, toss the orzo with olive oil, then fold in the pesto, tomatoes, and mozzarella.
5. Cook to Perfection:
   No additional cooking needed. Let the salad rest for 10 minutes to allow the flavors to mingle.
6. Finishing Touches:
   Sprinkle with salt and pepper to taste. Add torn basil leaves for a final fresh touch.
7. Serve and Enjoy:
   Serve chilled or at room temperature. This dish only gets better with time.

Texture & Flavor Secrets

This salad is a true textural symphony. The tender orzo forms a soft, satisfying base. Juicy cherry tomatoes pop with every bite. The mozzarella pearls are smooth and creamy, offering contrast to the nutty, slightly gritty texture of the pesto. It’s fresh, zippy, and deeply savory all at once.

Cooking Tips & Tricks

Here are a few extra gems to make your cooking process even smoother:

• Use a salad spinner to dry basil if making homemade pesto.
• Chill the orzo before adding mozzarella to prevent it from melting.
• If serving later, toss with a bit more olive oil to keep it fresh.

What to Avoid

Keep your dish on point by steering clear of these common slip-ups:

• Overcooking the orzo which leads to mushy salad.
• Using watery tomatoes which dilute the flavors.
• Adding pesto to hot pasta which can darken the sauce.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

This is a dream dish for prepping ahead. You can make the salad up to 24 hours in advance and store it in an airtight container in the fridge. If you’re planning to keep it longer, store the mozzarella separately and mix in just before serving. This salad also freezes well if you skip the cheese and add it fresh after thawing.

How to Serve Orzo Salad with Pearl Mozzarella, Pesto, and Cherry Tomatoes

Serve it chilled on a warm day, or slightly warmed on a breezy evening. Add grilled chicken, shrimp, or roasted chickpeas for extra protein. It pairs wonderfully with crusty bread, a crisp white wine, or a fizzy lemonade.

Creative Leftover Transformations

Leftovers? Don’t just reheat, reimagine.

• Toss with arugula and a squeeze of lemon for a fresh pasta salad.
• Add to a wrap with grilled veggies for a picnic-ready meal.
• Use as a topping for flatbread, bake it, and call it dinner.

Additional Tips

Want to take it to the next level?

• Add toasted pine nuts for crunch.
• Stir in a spoonful of Greek yogurt for a creamy variation.
• Drizzle with balsamic glaze for a sweet and tangy finish.

Make It a Showstopper

Presentation matters. Serve in a wide, shallow bowl so all the colors shine. Garnish with fresh basil leaves and a final sprinkle of flaky sea salt. A few dots of balsamic reduction make it look like it came from a fancy café.

Variations to Try

• Mediterranean Twist: Add olives, red onion, and feta.
• Spicy Kick: Mix in a spoon of chili crisp or red pepper flakes.
• Green Boost: Stir in baby spinach or arugula.
• Creamy Dreamy: Swap pesto for avocado dressing.
• Crunch Factor: Top with roasted chickpeas or toasted almonds.

FAQ’s

Q1: Can I use store-bought pesto?

Yes, just pick one with minimal additives for the best flavor.

Q2: Can I make this gluten-free?

Absolutely. Use gluten-free orzo or small gluten-free pasta.

Q3: Is this dish vegetarian?

Yes, just ensure your pesto is made without Parmesan if you want it strictly vegetarian.

Q4: Can I use dried herbs instead of fresh basil?

Fresh is best, but a pinch of dried basil can work in a pinch.

Q5: How long will leftovers last?

About 3–4 days in the fridge when stored properly.

Q6: Can I serve it warm?

Yes, but chill it for at least 10 minutes for optimal flavor melding.

Q7: What if I don’t have pearl mozzarella?

Chop up fresh mozzarella or use bocconcini halves.

Q8: Can I freeze it?

Yes, but leave out the mozzarella until serving.

Q9: What proteins can I add?

Grilled chicken, shrimp, or chickpeas are all great additions.

Q10: Can I double the recipe?

Easily. Just scale the ingredients proportionally.

Conclusion

If you’re after a salad that’s bright, bold, and beyond easy to pull together, this Orzo Salad with Pearl Mozzarella, Pesto, and Cherry Tomatoes might just be your new obsession. Trust me, it’s worth every bite. Whether you’re serving it for guests or spooning it out of the fridge for a solo lunch, it never disappoints.

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