Make-ahead cold orzo tossed with basil pesto, cherry tomatoes and fresh mozzarella—bright, picnic-friendly.
# What You'll Need:
→ Pasta
01 - 225 g orzo pasta
→ Vegetables & Herbs
02 - 150 g cherry tomatoes, halved
03 - 10 g fresh basil leaves, torn
→ Cheese
04 - 170 g fresh mozzarella (bocconcini or ciliegine), halved
→ Dressing
05 - 80 g basil pesto (store-bought or homemade)
06 - 15 ml extra-virgin olive oil
07 - 15 ml lemon juice
08 - Salt, to taste
09 - Black pepper, freshly ground, to taste
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook until al dente, about 8 to 10 minutes, following package guidance.
02 - Drain the orzo in a colander and rinse thoroughly under cold running water until fully cooled; shake off 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 black pepper to taste.
04 - Add the cooled orzo, halved cherry tomatoes, halved mozzarella, and torn basil leaves to the bowl with the dressing. Gently toss to coat evenly without breaking the cheese.
05 - Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice for brightness.
06 - Cover the bowl and refrigerate for at least 30 minutes, up to 24 hours, to allow the flavors to marry.
07 - Just before serving, give the salad a final gentle toss and, if it appears dry, drizzle a little extra-virgin olive oil to loosen the dressing.
