Caprese Orzo Pesto Salad
This orzo pesto salad is one of my favorite summer pasta salad recipes. With a few simple ingredients, they could even be from your backyard garden, and about 10-15 minutes of your time, you have this pasta salad that's the perfect side dish for any summer bbq.
Ingredients
- 16 oz. orzo cooked
- 1 pint grape tomatoes quartered
- ½ c. red onion
- 1 mozzarella log sliced
- 1 jar pesto
Instructions
- Boil a large pot of salted water and cook your orzo for 9-10 minutes, or according to the package instructions.
- While your orzo cooks, slice the tomatoes, onions, and mozzarella cheese.
- Drain your orzo and rinse it with cold water. If you want to cool it down even more, you can store it in the fridge for a few minutes.
- In a large bowl, mix together your ingredients and stir in the basil pesto.
- For best results, store in the fridge for a minimum of 30 minutes for best results. For even better results, store it in the fridge and eat it the next day.