Pesto Orzo Salad
  1. Bring a pot of water to boil and cook orzo for 8 minutes. Drain cooked orzo into a sieve and rinse with cold water - this prevents the orzo from sticking together and brings it to a cooler temperature.

  2. Meanwhile, make the pesto vinaigrette by adding all dressing ingredients into a food processor or blender. Blend until smooth, adjusting seasonings to taste.

  3. Add baby arugula, cooked orzo, halved cherry tomatoes and bocconcini balls to a large salad bowl. Pour pesto vinaigrette overtop, using as much as desired.

  4. Toss to combine well, seasoning with additional salt and pepper as needed. Finish with a drizzle of balsamic glaze. You can serve immediately or enjoy chilled!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

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