Description
This Easy Orzo Salad with Pesto combines tender orzo pasta with fresh pesto, mozzarella pearls, and juicy tomatoes. It makes a vibrant side or light dinner perfect for summer and quick to prepare. Enjoy a flavorful and refreshing dish any day.
Ingredients
Scale
- 1 16oz package orzo + salt for boiling the pasta
- 3/4 cup fresh arugula and basil pesto (See Note 1) recipe here or store bought pesto is fine too!
- 12 oz fresh mozzarella pearls halved or mini mozzarella balls
- 1 pint cherry tomatoes halved
- balsamic glaze for drizzling (optional) See Note 2
Instructions
- Heat a large pot of water until boiling and add plenty of salt.
- Cook the orzo pasta until it is tender but firm, following package instructions.
- Drain the pasta and rinse it with cold water to cool completely.
- Place the cooled orzo in a large bowl and mix in the pesto thoroughly.
- Carefully fold in the halved mozzarella pearls and cherry tomatoes.
- Just before serving, spoon balsamic glaze over the salad if desired.
Notes
- Note 1: My 10 minute Basil Arugula Pesto Recipe Note 2: Balsamic glaze is a thickened balsamic vinegar and be found at most large chain grocery stores in the vinegar or oil or salad dressing section
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Calories: 385 kcal
- Sugar: 5.6 g
- Sodium: 116 mg
- Fat: 8.2 g
- Saturated Fat: 4 g
- Carbohydrates: 59 g
- Fiber: 3.4 g
- Protein: 16.6 g
- Cholesterol: 27 mg