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Orzo Pasta Salad with Basil Pesto, Cherry Tomatoes and Fresh Mozzarella

Orzo Pasta Salad with Basil Pesto, Cherry Tomatoes and Fresh Mozzarella

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Barilla

This colorful orzo pasta salad with fresh mozzarella cheese is ready to serve in less than 30 minutes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute under required cooking time, drain and toss with 2 tbsp olive oil. Place on sheet tray to cool down.
  2. In a blender combine garlic, 1/2 pine nuts, and basil, pulse for a few seconds. Slowly drizzle in remaining olive oil to emulsify the pesto. Add half the Parmigiano and pulse, season with salt and pepper, set aside.
  3. In a large bowl combine, pesto and pasta and stir to incorporate. Fold in remaining cheeses, cherry tomatoes and pine nuts.
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Reviews

Deb C
4
7/15/2014

This was a great use of the abundance of basil I have growing in the garden. I made two small changes to this recipe. I used red cherry tomatoes because I couldn’t find any yellow, which in the scheme of things makes the slightest bit of difference. In addition, I used toasted walnuts instead of pine nuts – just a personal preference. This makes a wonderful pasta salad for a hot summer’s day.

Nicurnc
0
6/14/2014

Loved this salad but did customize it after burning the only pine nuts I had.. Worked out well using almonds. I also doubled the garlic and added light golden vinegar to taste. The vinegar really made it great. Did not have orzo so used funghetti and they were great. Will definitely make again.