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Pesto Orzo Salad with Arugula and Tomatoes Recipe

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4.1 from 7 reviews

This vibrant Pesto Orzo Salad with Arugula and Tomatoes is a fresh and flavorful side dish perfect for summer meals or potlucks. Featuring tender orzo pasta tossed with juicy cherry tomatoes, creamy mozzarella, peppery arugula, and aromatic basil, all coated in zesty pesto and lemon juice, this salad offers a delightful combination of textures and bright, herby flavors.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 8 ounces dry orzo
  • 1 pint grape or cherry tomatoes, cut in half or quartered
  • 8 ounces fresh mozzarella cheese, diced
  • 4 cups baby arugula (if using regular arugula, roughly chop)
  • ¼ cup fresh basil leaves, thinly sliced + extra for garnish
  • ½ cup pesto (store-bought or homemade)
  • Salt and pepper, to taste
  • ½ medium lemon, about 1½-2 tablespoons juice or to taste

Instructions

  1. Cook the orzo: Bring a large pot of salted water to a boil and cook the orzo until al dente, following the package instructions, usually about 8-10 minutes. Drain the orzo and rinse it under cold water to stop the cooking process and cool it down. Set aside.
  2. Prepare the salad ingredients: In a large mixing bowl, combine the halved or quartered grape or cherry tomatoes, diced fresh mozzarella, thinly sliced basil, and chopped arugula. If using regular arugula, be sure to chop it roughly to match the salad texture.
  3. Toss with pesto and lemon: Once the orzo has cooled, add it to the bowl with the vegetables and cheese. Pour the pesto and freshly squeezed lemon juice over the salad. Stir gently but thoroughly, ensuring everything is well coated with the pesto and lemon juice.
  4. Season and serve: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice to your preference. Garnish with extra basil leaves for a fresh, appealing look. Serve immediately or refrigerate for up to 2 days for flavors to meld.

Notes

  • This salad can be made a few hours in advance and refrigerated, but add the arugula just before serving if you want to keep it crisp.
  • Use homemade pesto for a fresher flavor or a good quality store-bought pesto for convenience.
  • For a vegan version, substitute mozzarella with a plant-based cheese alternative.
  • Adjust the amount of lemon juice depending on your taste preference for acidity.
  • Can be served as a light main dish or as a side dish to grilled meats or fish.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Salad, Side Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/pesto-orzo-salad-with-arugula-and-tomatoes-recipe/