Cold Pesto Orzo Salad (Print)

Make-ahead cold orzo tossed with basil pesto, cherry tomatoes, and mozzarella—ideal for picnics or light lunches.

# Components:

→ Pasta

01 - 8 oz dry orzo pasta (about 2 cups)

→ Vegetables & Herbs

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

→ Cheese

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

→ Dressing

05 - 1/3 cup basil pesto
06 - 1 tablespoon extra-virgin olive oil
07 - 1 tablespoon fresh 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, 8–10 minutes. Drain in a colander and rinse under cold running water until the pasta is completely cool; drain thoroughly.
02 - In a large mixing bowl, whisk together the basil pesto, extra-virgin olive oil, fresh lemon juice, salt and pepper until smooth and emulsified.
03 - Add the cooled orzo to the bowl with the dressing, then fold in the halved cherry tomatoes, halved mozzarella and torn basil leaves. Toss gently to coat evenly without breaking the cheese.
04 - Taste and adjust seasoning with additional salt, pepper or lemon juice as needed to achieve a balanced flavor.
05 - Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow flavors to develop.
06 - Give the salad a final toss before serving. If it appears dry, drizzle with a little extra-virgin olive oil. Garnish as desired and serve chilled or at cool room temperature.

# Expert Advice:

01 -
  • You can toss everything together ahead of time and relax while flavors mingle magically in the fridge.
  • The combination of lemony basil pesto and sweet tomatoes makes it taste like summer, even in the middle of winter.
02 -
  • If you skip rinsing the orzo thoroughly after cooking, you'll wind up with a clumpy salad instead of a loose, silky one.
  • Letting the salad rest in the fridge transforms the flavors from good to irresistible—it really is worth the wait.
03 -
  • Rinse the cooked orzo in plenty of cold water so it stays perfectly fluffy and doesn't clump together.
  • Chill for at least 30 minutes—but up to 24 hours—for the best melding of flavors.
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