Make-ahead cold orzo tossed with basil pesto, cherry tomatoes, and mozzarella—ideal for picnics or light lunches.
# Ingredients:
→ Pasta
01 - Orzo pasta — 8 ounces (approximately 2 cups dry)
→ Vegetables & Herbs
02 - Cherry tomatoes — 1 cup, halved
03 - Fresh basil leaves — 1/4 cup, torn
→ Cheese
04 - Fresh mozzarella (bocconcini or ciliegine) — 6 ounces, halved
→ Dressing
05 - Basil pesto — 1/3 cup
06 - Extra-virgin olive oil — 1 tablespoon
07 - Fresh lemon juice — 1 tablespoon
08 - Salt — to taste
09 - Black pepper — to taste
# Directions:
01 - Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, about 8–10 minutes. Drain and immediately rinse under cold running water until fully cooled.
02 - In a large mixing bowl, whisk together the basil pesto, extra-virgin olive oil and lemon juice until smooth; season with salt and freshly ground black pepper to taste.
03 - Add the cooled orzo to the bowl with the dressing, then fold in the halved cherry tomatoes, halved mozzarella and torn basil leaves. Toss gently to coat evenly without breaking the cheese.
04 - Taste and correct seasoning with additional salt, pepper or a squeeze of lemon as needed to achieve balance.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to develop; the salad can be held up to 24 hours prior to serving.
06 - Give the salad a final toss before serving and, if it seems dry, drizzle an extra teaspoon or two of olive oil. Serve chilled or at cool room temperature.
