Description
A vibrant and flavorful Pesto Orzo Salad combining al dente orzo pasta with creamy basil pesto, fresh mozzarella pearls, juicy grape tomatoes, and the tang of lemon. This chilled pasta salad is perfect as a refreshing side or light main for warm days, garnished with toasted pine nuts and fresh basil for added texture and aroma.
Ingredients
Salad Base
- 10 ounces dry orzo pasta
Dressing & Mix-ins
- 1/2 cup basil pesto
- 1/4 cup mayonnaise
- 1/4 cup Parmesan cheese
- 2 teaspoons lemon juice
Vegetables & Cheese
- 1 cup pearl mozzarella (drained)
- 1 cup halved grape tomatoes
- 1/4 cup sliced green onions
- 1/4 cup sundried tomatoes (sliced)
Garnish
- 2 tablespoons pine nuts (toasted)
- Fresh basil (for garnish)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook until just al dente, which usually takes about 7-8 minutes. Drain the pasta and rinse under cold water to stop the cooking process and chill it. Transfer the cooled orzo to a large mixing bowl.
- Prepare the Dressing: In the bowl with the orzo, add the basil pesto, mayonnaise, and grated Parmesan cheese. Stir well until the pasta is evenly coated and the mixture is smooth and creamy.
- Add Vegetables and Cheese: Fold in the halved grape tomatoes, sliced sundried tomatoes, pearl mozzarella, sliced green onions, and lemon juice. Gently mix to combine all the ingredients thoroughly while maintaining the texture of the fresh components.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully and ensures the salad is served cool and refreshing.
- Serve and Garnish: Before serving, sprinkle the toasted pine nuts over the top and garnish with freshly chopped basil leaves. This final touch adds a delightful crunch and aromatic freshness to the salad.
Notes
- Cooking the orzo until al dente is key to avoid a mushy texture after chilling.
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning.
- Sundried tomatoes add a sweet and tangy punch; adjust quantity based on preference.
- This salad can be made a few hours ahead of time, but add fresh basil garnish just before serving for the best appearance and flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt or skip it entirely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
