Ingredients
Orzo Pasta
- 12 ounces (340 g) dry orzo pasta (2 cups)
Salad Ingredients
- 1 cup (240 g) pesto (store-bought or homemade)
- 1 1/2 cups (240 g) grape tomatoes, halved
- 8 ounces (226 g) fresh mozzarella pearls, drained
- 1 cup (125 g) Kalamata olives, halved or chopped
- 1 - 2 tablespoons (15 - 30 ml) lemon juice
- 1 cup (20 g) lightly-packed fresh basil leaves, torn
- Salt and pepper, to taste
Instructions
- Boil the Orzo: Set a large pot of water to boil and add a few large pinches of salt once boiling. Cook the orzo pasta according to package directions until al dente.
- Prepare the Salad Ingredients: While waiting for the water to boil and the orzo to cook, halve the grape tomatoes. Optionally, halve or roughly chop the Kalamata olives. Add the tomatoes, olives, and drained mozzarella pearls into a large mixing bowl.
- Drain and Rinse Orzo: When the orzo finishes cooking, drain it well and rinse under cool running water to stop the cooking process and cool the pasta. Add the cooled orzo to the bowl with the other salad ingredients.
- Toss with Pesto and Lemon Juice: Add the pesto and 1 tablespoon of lemon juice to the salad bowl. Stir everything thoroughly to combine. Taste the salad and adjust by adding more lemon juice, salt, or pepper as desired, then stir again.
- Add Fresh Basil and Serve: Tear the basil leaves into bite-sized pieces and gently fold them into the salad. Serve immediately or cover and chill in the refrigerator for a few hours or overnight to meld flavors.
Notes
- For a vegan version, substitute mozzarella with vegan cheese or omit it.
- You can use homemade pesto for a fresher taste or store-bought for convenience.
- The salad can be stored covered in the refrigerator for up to 2 days.
- Additions like pine nuts or roasted vegetables can enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
