Cold Pesto Orzo Salad (Printable View)

Make-ahead cold orzo with basil pesto, cherry tomatoes and fresh mozzarella, perfect for picnics and light lunches.

# Needed Ingredients:

→ Pasta

01 - 8 ounces orzo pasta

→ Vegetables & Herbs

02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn

→ Cheese

04 - 6 ounces fresh mozzarella balls (bocconcini or ciliegine), halved

→ Dressing

05 - 1/3 cup basil pesto
06 - 1 tablespoon extra-virgin olive oil
07 - 1 tablespoon lemon juice
08 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook until al dente, about 8–10 minutes, following package guidance.
02 - Drain the orzo in a colander and rinse thoroughly under cold running water to stop cooking and cool completely; shake to remove excess water.
03 - In a large mixing bowl, whisk together the basil pesto, extra-virgin olive oil, and lemon juice until smooth; season with salt and pepper.
04 - Add the cooled orzo, halved cherry tomatoes, halved mozzarella, and torn basil leaves to the bowl. Toss gently with a large spoon until everything is evenly coated in the dressing.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to develop; salad can be held up to 24 hours for make-ahead service.
06 - Just before serving, give the salad a final gentle toss and adjust seasoning. If the mixture appears dry, drizzle a little extra-virgin olive oil and toss again.

# Expert Hints:

01 -
  • You can prep it ahead and let the flavors deepen while you focus on other things, making mealtime effortless.
  • The balance of fragrant pesto, juicy tomatoes, and tender orzo has made this an un-skippable go-to for every kind of gathering.
02 -
  • Skipping the rinse after cooking the orzo will leave it clumpy and make tossing the salad miserable.
  • Letting the salad rest in the fridge transforms each flavor—the difference is worth the wait.
03 -
  • Undercooking the orzo just slightly means it won't go mushy in the fridge.
  • A zest of lemon on top just before serving wakes up all the flavors for a last-minute wow.
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