Description
Pesto Orzo Salad is bursting with fresh flavors, including pesto, tomatoes, and mozzarella. With just 5 ingredients and 20 minutes, you'll have the perfect light meal or side dish.
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, diced
- 1/4 cup fresh basil, sliced
- 1/2 cup pesto, store-bought or homemade
Instructions
- Bring a large pot of salted water to a boil. Cook orzo according to package direction, until al dente.
- Drain and rinse the orzo in a colander under cold water, until cooled. This should take about 1-2 minutes. Pour into a large bowl.
- Add the tomatoes, mozzarella, basil, and pesto. Toss to combine. Serve and enjoy!
Notes
Try this Almond Basil Pesto or this Spinach Basil Pesto in this recipe.
To store, refrigerate in an airtight container for up to 3 days. Orzo salad may dry out a little after refrigerating since the orzo soaks up the pesto. Just drizzle a little bit of olive oil over it and toss to combine.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 254
- Sugar: 3.3 g
- Sodium: 486.3 mg
- Fat: 9.2 g
- Saturated Fat: 1.5 g
- Carbohydrates: 25 g
- Fiber: 2.6 g
- Protein: 17 g
- Cholesterol: 6.8 mg