Caprese Orzo Pasta Salad with Pesto

Top down view of orzo salad with pesto, cherry tomatoes, mini mozzarellas and spoon in white bowl wrapped in green cloth, with white bowl in top right and pine nuts in small dish in top left corner.

This orzo salad with pesto combines the concept of a caprese salad and basil pesto creating a delicious pasta salad that’s perfect as a light meal or party food idea.

Course Lunch, Party Food

Cuisine International, Italian fusion

Prep Time 9

Cook Time 6

Total Time 15

Servings servings

Calories 389kcal

Author Monika Dabrowski

Equipment

Small blender

Ingredients

1 cup orzo pasta uncooked, 6.7oz
10.58 ounces cherry tomatoes whole or halved
10.58 ounces mozzarella pearls/mozzarella balls drained weight, 2 cups
3-4 tablespoons pine nuts lightly toasted

For the pesto

1.41 ounces basil leaves avoid tough stems
1 garlic clove roughly chopped
4 tablespoons parmesan cheese finely grated, ensure it's vegetarian if required
4 tablespoons extra virgin olive oil
2 tablespoons ice cold water
salt and pepper to taste
2 tablespoons lemon juice or to taste

US Customary - Metric

Instructions

Boil the pasta in salted water according to package instructions (6 minutes for al dente). Strain and rinse under cold water. Set aside.
Whilst the pasta is cooking prepare the pesto. Pulse half of the basil leaves with the garlic and water, then add the remaining basil and parmesan and pulse a few times until combined. Slowly add the oil as you continue to pulse. Season to taste and set aside.
Toast the pine nuts in a pan, stirring all the time until lightly browned. This will take less than a minute so be careful not to brown the pine nuts too much.
To assemble the salad stir the pesto through the pasta (ensure the pasta is cold), add the mozzarella balls, cherry tomatoes and pine nuts and gently fold in. Drizzle over the lemon juice, adjust the seasoning and serve.

Notes

Cook the pasta al dente, then strain and rinse in cold water to ensure it doesn't get clumpy and that you can use it straight away. If you want to cook it ahead cover and refrigerate until you are ready to use it.
You can swap orzo for another small shaped pasta variety (ex. macaroni, small pasta shells etc).
If you want to make the pesto ahead add a few drops of lemon juice and keep in an airtight container in the fridge for up to 4 hours.
I added the pine nuts into the salad separately for crunch, but you can pulse them along with the other pesto ingredients if desired.
You can use sunflower seeds, crushed hazelnuts or almonds or other nuts and seeds in place of the pine nuts.
If you don't have mozzarella pearls use regular Italian mozzarella (tear it into small pieces).
Use either fresh or roasted cherry tomatoes.
Storing: If kept in an airtight container in the fridge this pesto pasta salad will stay fresh for up to 2 hours.

Nutrition