Make-ahead chilled orzo with basil pesto, cherry tomatoes, and bocconcini—perfect for picnics or light lunches.
# What you need:
→ Pasta
01 - 8 ounces orzo pasta
→ Vegetables & Herbs
02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn
→ Cheese
04 - 6 ounces fresh mozzarella balls (bocconcini or ciliegine), halved
→ Dressing
05 - 1/3 cup basil pesto (store-bought or homemade)
06 - 1 tablespoon extra-virgin olive oil
07 - 1 tablespoon lemon juice
08 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook until al dente, about 8 to 10 minutes depending on package directions. Drain and rinse under cold running water until the pasta is completely cooled; shake off excess water.
02 - In a large mixing bowl, whisk together the basil pesto, extra-virgin olive oil, lemon juice, and a pinch of salt and pepper until smooth and glossy.
03 - Add the cooled orzo, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves to the bowl with the dressing. Gently toss with a large spoon until every component is evenly coated.
04 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
05 - Cover 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, add a light drizzle of olive oil. Optionally garnish with toasted pine nuts or a handful of arugula.
