Pesto Orzo Salad (Fresh and Easy Perfect for any Occassion)

Name: Pesto Orzo Salad (Fresh and Easy Perfect for any Occassion)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 8 oz Orzo (8 oz orzo (about 2 ½ cups of cooked orzo)); 1 piece Cherry Tomato (1 pint tricolor cherry tomatoes, quartered or halved if they are big); ½ cup Kalamata Olive (1/2 cup Kalamata olives, halved); 1 cup Mozzarella Cheese (1 cup of fresh mozzarella, cut in large chunks); ½ cup Parmesan Cheese (½ cup grated Parmigiano Reggiano cheese); ¾ cup Pesto (¾ to 1 cup of pesto — up to 1); 0 tsp Table Salt (Salt and freshly cracked pepper + ½ -1 teaspoon salt — up to 1); 2 ½ cup Basil (2 ½ firmly packed cups of fresh basil leaves, washed and stems removed); ⅓ cup Parmigiano Reggiano (1/3 cup grated Parmigiano Regiano); 1 piece Garlic Clove (1 garlic clove); ½ cup Pine Nuts (1/2 cup toasted pine nuts); 1 tbsp Lemon Juice (1 tablespoon fresh lemon juice); ¾ cup Extra Virgin Olive Oil (3/4 cup extra virgin olive oil)

Pesto Orzo Salad (Fresh and Easy Perfect for any Occassion) - Sides (American)

40 minAmerican

Servings8

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 8 servings

Orzo8 oz · 8 oz orzo (about 2 ½ cups of cooked orzo)
Cherry Tomato1 piece · 1 pint tricolor cherry tomatoes, quartered or halved if they are big
Kalamata Olive½ cup · 1/2 cup Kalamata olives, halved
Mozzarella Cheese1 cup · 1 cup of fresh mozzarella, cut in large chunks
Parmesan Cheese½ cup · ½ cup grated Parmigiano Reggiano cheese
Pesto¾ cup · ¾ to 1 cup of pesto — up to 1
Table Salt0 tsp · Salt and freshly cracked pepper + ½ -1 teaspoon salt — up to 1
Basil2 ½ cup · 2 ½ firmly packed cups of fresh basil leaves, washed and stems removed
Parmigiano Reggiano⅓ cup · 1/3 cup grated Parmigiano Regiano
Garlic Clove1 piece · 1 garlic clove
Pine Nuts½ cup · 1/2 cup toasted pine nuts
Lemon Juice1 tbsp · 1 tablespoon fresh lemon juice
Extra Virgin Olive Oil¾ cup · 3/4 cup extra virgin olive oil

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Steps

1Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for about 8 minutes, until al dente.
2Drain and rinse: Drain the orzo in a colander, rinse with cold water, and let it drain completely.
3Make the pesto: In a food processor, combine basil, pine nuts, garlic, lemon juice, and salt. Blend until finely chopped. With the motor running, slowly drizzle in the olive oil. Add the Parmigiano and blend again. Taste and adjust seasoning.
4Build the salad: Add the drained orzo to a large bowl and toss with about half of the pesto.
5Add remaining ingredients: Add tomatoes, olives, mozzarella, and cheese. Mix and add more pesto as needed.
6Adjust texture: If needed, add a splash of olive oil or water to loosen the mixture.
7Chill or serve: Serve immediately or refrigerate for at least 1 hour before serving.