Pesto Orzo Salad
My moms true favorite dish of mine. The first time I made this pesto orzo salad, my mom was immediately into it. After a few bites, she said, “This would make such a good lunch.” She doesn’t ask for it all the time, but I could tell she genuinely loved it. It’s light but filling, fresh with that lemony basil pesto, and just the kind of meal that makes you feel good. Now, whenever I make it, I always think of that first time and how happy it made her.
Ingredients
Pesto Sauce Ingredients
-
2 cups fresh basil leaves, tightly packed
-
¾ cup shredded Parmesan cheese
-
½ cup extra virgin olive oil
-
½ cup pine nuts
-
2 large garlic cloves
-
¼ cup fresh lemon juice (juice of 2 small lemons)
-
½ teaspoon salt, or to taste
-
¼ teaspoon black pepper
Pasta Salad Ingredients
-
1 cup orzo pasta
-
½ cup cherry tomatoes, halved
-
½ cup pearl mozzarella (bocconcini)
-
Salt and pepper, to taste
Directions
Make the Pesto
-
With either a Mortal and pestle or a food processor add in the basil, parmesan cheese, Pine nuts, garlic cloves and fresh lemon juice and salt/pepper.
-
Grind until mixed together
-
With the motor running, slowly stream in the olive oil until smooth and creamy.
-
Taste and adjust seasoning as needed. Set aside.
Cook the Orzo
-
Orzo is one of my favorite pastas to prepare. There is 2-3 cups of water/broth per 1 cup of pasta
-
Bring a large pot to a boil
-
Generously add in the orzo and stir (making sure the orzo doesn't stick to the bottom).
Assemble the Salad
-
In a large bowl, combine the cooked orzo, cherry tomatoes, and pearl mozzarella.
-
Add ½ to 1 cup of the pesto sauce, depending on your preference. Toss gently to coat.
-
Season with salt and pepper to taste.