Orzo Pesto Salad

A fresh and flavourful classic Orzo Pesto Salad made with mini mozzarella balls, cherry tomatoes, rocket, pine nuts and a delicious basil and parmesan pesto.

5 from 4 votes

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Course: Dinner, Lunch

Cuisine: Italian, Salad

Prep Time: 20

Total Time: 20

Servings: serves

Calories: 265kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

saucepan
Frying pan

Ingredients

1 cup orzo (risoni) pasta uncooked
¼ cup pine nuts
250 g cherry tomatoes halved
220 g bambini bocconcini cheese or mozzarella balls
30 g (1 cup) rocket arugula
190 g basil pesto see notes

Instructions

Bring a saucepan of water to the boil. Add a pinch of salt. Cook the orzo (risoni) pasta according to the packet instructions until al dente (approximately 6-8 minutes). Drain the pasta and run under cold water.
Meanwhile, lightly toast the pine nuts in a frying pan over low heat, stirring constantly until just lightly golden. Set aside.
Place the cold orzo pasta into a serving bowl Add the toasted pine nuts, halved cherry tomatoes, bambini bocconcini, rocket and basil pesto.
Stir to combine. Serve immediately or store in the fridge until needed.

Notes

RECIPE NOTES & TIPS:

INGREDIENTS:

Pasta - orzo is a small pasta also known as risoni. You can substitute the orzo/risoni with any other small pasta like macaroni or shells.
Bocconcini - choose small baby bocconcini balls or mozzarella pearls. If you can't find these varieties, you can use regular mozzarella and tear into smaller chunks.
Pine nuts - keep a close eye on the pine nuts while they toast in the frying pan. Stir constantly until just golden.
Basil pesto - can easily be purchased at the supermarket, alternatively, you can make your own homemade basil pesto.

OTHER TIPS:

Variations - try substituting the cherry tomatoes, rocket and mozzarella balls for sun-dried tomatoes, baby spinach, avocado roasted peppers, olives, feta, goats cheese, haloumi, grilled chicken or even prawns! The options really are endless!
Gluten-free option - simply swap out the orzo for some cooked quinoa or rice.
Serving - for best results, serve the salad at room temperature.
Storing - store orzo salad in an airtight container in the fridge for up to 2 days.
Freezing - this recipe is not suitable for freezing.

Nutrition