Caprese Orzo Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
225 grams orzo pasta
02 -
Kosher salt, for boiling
→ Salad Components
03 -
120 milliliters pesto sauce
04 -
1 pint (approx. 300 grams) grape tomatoes, halved
05 -
225 grams fresh mozzarella pearls or chopped mozzarella
06 -
15 grams fresh basil, chopped
07 -
15 milliliters freshly squeezed lemon juice
08 -
Kosher salt and freshly ground black pepper, to taste
09 -
Balsamic glaze, for drizzling (optional)
# Instructions:
01 -
Bring a large pot of water to a boil and season generously with kosher salt. Add orzo and cook until al dente according to package instructions. Drain well and rinse with cold water to stop the cooking process.
02 -
Transfer cooled orzo to a large mixing bowl. Add the pesto and stir until every grain is evenly coated.
03 -
Fold in grape tomatoes, fresh mozzarella, and chopped basil. Drizzle with lemon juice and season to taste with salt and freshly ground black pepper. Mix gently to ensure even distribution.
04 -
Serve immediately at room temperature or chill in the refrigerator before serving. For additional flavor, finish with a drizzle of balsamic glaze just before plating, if desired.
# Notes:
01 -
For best flavor, use high-quality pesto and vine-ripened tomatoes. Leftovers can be stored in an airtight container in the refrigerator for up to two days.