Orzo Pesto Salad
This delicious orzo pesto salad is so easy to make and bursting with fresh flavors that everyone will love!
Servings: 4
Ingredients
- 1 pound orzo pasta
- 8 cups boiling water
- 2 teaspoons salt plus more to adjust seasoning after cooking.
- 1- 1 ½ cups pesto
- 3 cups chopped veggies of choice
- ¾ cup chopped fresh herbs- I used basil and parsely you can also use thyme and oregano
- 1 cup chopped fresh mozzarella or pearls
- ½ cup olive oil
- 2-4 tablespoons red wine vinegar
Instructions
- Chop all your vegetables and herbs, then set them aside.
- Bring your water to a boil and add the 2 teaspoons of salt. Next, add the orzo and stir. You will want to cook this al dente.
- Drain and rinse really well with cold water. Make sure all the water is drained off, then add it to a bowl for mixing.
- To the orzo, add the remaining ingredients. Mix this well and taste. Adjust the seasoning with more salt, pepper, or herbs according to personal taste.
Notes
- Don't overcook the pasta. Overcooked orzo pasta can get gummy and mushy, which would give an unpleasant taste and leave small broken pieces in your pasta salad.
- Make this recipe ahead of time. Plan ahead to allow the flavors to marry for the maximum flavor potential. Let your orzo pesto salad rest for at least 1 hour before serving for best results.
- Store in a covered bowl or airtight container for up to 3 days for best freshness. It will last an extra couple of days if you don't use fresh mozzarella. You can swap it for feta or simply omit the mozzarella until you're ready to serve.
- Get creative with your vegetables. Any seasonal veggies will work because this orzo pesto salad is so versatile.