Cold Pesto Orzo Salad (Print Version)

Make-ahead cold orzo tossed with basil pesto, cherry tomatoes, and fresh mozzarella for picnics and lunches.

# What You'll Need:

→ Pasta

01 - 8 oz orzo pasta

→ Vegetables & Herbs

02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn

→ Cheese

04 - 6 oz fresh mozzarella balls (bocconcini or ciliegine), halved

→ Dressing

05 - 1/3 cup basil pesto
06 - 1 tbsp extra-virgin olive oil
07 - 1 tbsp fresh lemon juice
08 - Salt and freshly ground black pepper, 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 8–10 minutes depending on the brand. Drain the pasta in a colander and rinse under cold running water until completely cool to stop cooking and remove surface starch.
02 - In a large mixing bowl, whisk together the basil pesto, extra-virgin olive oil and lemon juice until glossy and homogenous. Season with salt and freshly ground black pepper to taste.
03 - Add the cooled orzo to the bowl with the dressing along with the halved cherry tomatoes, halved mozzarella and torn basil leaves. Gently fold the ingredients together with a large spoon until every piece is evenly coated.
04 - Taste and adjust seasoning with additional salt, pepper or lemon juice as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld; the mixture can be held up to 24 hours ahead.
05 - Before serving, give the mixture a final toss and, if the salad seems dry, add a light drizzle of extra-virgin olive oil. Transfer to a serving bowl and garnish as desired.

# Additional Tips::

01 -
  • You only need a handful of ingredients, and it somehow tastes even better the next day.
  • This orzo salad knows how to impress at a potluck but won’t guilt you if you eat it straight from the bowl standing at the counter.
02 -
  • Skipping the cold water rinse turns orzo into a sticky mess, so don’t get tempted by shortcuts.
  • I once tried making this with damp mozzarella and learned that soggy cheese does the salad no favors—dry them before adding.
03 -
  • Use a sharp knife to halve cherry tomatoes; a dull knife squishes their juices everywhere.
  • Get hands-on—toss with your fingers for the most even mix and gentle touch.
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