Cold Pesto Orzo Salad (Printable Version)

Make-ahead cold orzo tossed with basil pesto, cherry tomatoes and fresh mozzarella—perfect for picnics and light 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 (store-bought or homemade)
06 - 1 tbsp extra-virgin olive oil
07 - 1 tbsp lemon juice
08 - Salt and black pepper, to taste

# Method:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together basil pesto, olive oil, lemon juice, salt, and pepper.
03 - Add the cooled orzo, cherry tomatoes, mozzarella balls, and basil leaves to the bowl. Toss gently to coat everything evenly with the pesto dressing.
04 - Taste and adjust seasoning as needed.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld, or up to 24 hours before serving.
06 - Toss again before serving, adding a drizzle of olive oil if salad seems dry.

# Expert Hints:

01 -
  • This one comes to life after a rest in the fridge so you can prep it ahead for easy gatherings.
  • It manages to be refreshing and decadent at the same time—and those creamy mozzarella bites are always the first to disappear.
02 -
  • Rinsing the orzo thoroughly is the secret to a non-gluey salad—skip it and you’ll regret it.
  • Letting the salad rest is not optional; thirty minutes in the fridge transforms the whole dish.
03 -
  • If you think your dressing looks too thick, add a splash of the cooled pasta water for instant silkiness.
  • A bit of grated lemon zest over the top right before serving wakes up every other flavor.
Return