Make-ahead chilled orzo with basil pesto, cherry tomatoes, and fresh mozzarella—perfect for picnics and light lunches.
# What You'll Need:
→ Pasta
01 - 8 oz (225 g) orzo pasta
→ Vegetables & Herbs
02 - 1 cup (150 g) cherry tomatoes, halved
03 - 1/4 cup (10 g) fresh basil leaves, torn
→ Cheese
04 - 6 oz (170 g) fresh mozzarella balls (bocconcini or ciliegine), halved
→ Dressing
05 - 1/3 cup (80 g) basil pesto (store-bought or homemade)
06 - 1 tbsp extra-virgin olive oil
07 - 1 tbsp lemon juice
08 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together basil pesto, olive oil, lemon juice, salt, and pepper.
03 - Add the cooled orzo, cherry tomatoes, mozzarella balls, and basil leaves to the bowl. Toss gently to coat everything evenly with the pesto dressing.
04 - Taste and adjust seasoning as needed.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld, or up to 24 hours before serving.
06 - Toss again before serving, adding a drizzle of olive oil if salad seems dry.
