Description
A light, fresh, and flavor-packed orzo salad with juicy cherry tomatoes, creamy pearl mozzarella, and rich basil pesto. Perfect for summer meals, potlucks, or easy lunches.
Ingredients
Scale
- 1 cup uncooked orzo pasta (about 2 cups cooked)
- 1 ½ cups cherry tomatoes, halved
- 1 cup pearl mozzarella balls
- ⅓ cup basil pesto
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Handful of fresh basil leaves, torn
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, according to package instructions.
- Drain the orzo and rinse under cold water to stop cooking and cool it down.
- In a large bowl, toss the orzo with olive oil to prevent sticking.
- Add the pesto and mix well until the pasta is evenly coated.
- Gently fold in the cherry tomatoes and pearl mozzarella.
- Season with salt and black pepper to taste.
- Add the torn basil leaves and give it a final toss.
- Let the salad rest for 10 minutes before serving to let the flavors meld.
Notes
- For best results, use high-quality or homemade pesto.
- Chill the pasta completely before adding mozzarella to keep it firm.
- Adjust seasoning after the salad rests, as flavors may intensify.
- Add a drizzle of balsamic glaze for an extra burst of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: orzo salad, mozzarella salad, pesto pasta salad, summer salad, cherry tomato pasta