Cold Pesto Orzo Salad (Printable)

Chilled orzo with basil pesto, cherry tomatoes and fresh mozzarella—make ahead for picnics or light lunches.

# What You Need:

→ Pasta

01 - 8 oz (about 2 cups) dry 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 tablespoon extra-virgin olive oil
07 - 1 tablespoon lemon juice (about 1 lemon)
08 - Salt and freshly ground black pepper, to taste

# Directions:

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, stirring occasionally to prevent sticking. Drain immediately.
02 - Rinse the drained orzo under cold running water until cool to stop cooking and remove excess starch. Shake well in the colander to remove excess water.
03 - In a large mixing bowl, whisk together the basil pesto, extra-virgin olive oil, lemon juice, salt, and pepper until emulsified and smooth.
04 - Add the cooled orzo, halved cherry tomatoes, halved mozzarella, and torn basil to the bowl with the dressing. Gently fold with a serving spoon until everything is evenly coated.
05 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed to balance acidity and salt.
06 - Cover and refrigerate for at least 30 minutes, up to 24 hours, to allow flavors to develop. Before serving, give the salad a final toss and drizzle a little olive oil if it appears dry.

# Expert Hints:

01 -
  • This salad tastes even better after sitting overnight—a trick I couldn’t keep to myself.
  • The mix of creamy mozzarella, bright basil, and juicy tomatoes made it an instant crowd-pleaser.
02 -
  • If you skip rinsing the orzo, it turns gluey and clumps—worth the extra step, I promise.
  • Lemon juice is what keeps the whole thing from feeling heavy; don’t leave it out like I once did.
03 -
  • Any time you double the recipe, make the dressing in a jar for easy shaking and fewer dirty dishes.
  • I always save a few basil leaves to garnish at the end—it makes the salad look as bright as it tastes.
Return