ORZO PESTO SALAD

Combine the delicious freshness of homemade pesto with mozzarella and pasta for a delectable treat in this orzo pesto salad. Great for a barbecue, a hot weather dinner, or the perfect side dish.

Course American, Salad, Salad/ Side Dish

Cuisine American, New American

Keyword bbq, pasta, potluck, salad, vegetarian

Prep Time 20

Cook Time 20

Chilling Time 30

Servings

Calories 560kcal

Author Luci Petlack

Ingredients

½ cup fresh basil leaves loosely packed
3 tablespoons grated Parmesan
1 garlic clove chopped
½ teaspoon fine sea salt plus more to taste
¼ teaspoon ground black pepper plus more to taste
10 tablespoons extra virgin olive oil
¼ cup roasted shelled pistachios
pinch of sugar
1 ½ cups cooked orzo pasta about 4 ounces dry pasta
10 to 12 cherry tomatoes halved
1 scallion green and white portion finely chopped
4 ounces small mozzarella balls halved (called ciliegine)
Chopped pistachios for garnish
Small basil leaves for garnish

Instructions

Add the basil leaves, Parmesan, garlic, salt, and pepper to a small food processor or single-serve blender. Pulse to roughly chop the ingredients. Add 6 tablespoons of the olive oil and continue to pulse until all ingredients are finely chopped.
Add the pistachios and pulse again to roughly chop the nuts. Keep visible pieces of pistachios in the pesto for more texture in the pasta salad. Pour in the remaining 4 tablespoons of olive oil as well as a hefty pinch of sugar and blend just until the oil is incorporated.
Place the pasta in a medium bowl and stir in the tomatoes, scallion, and mozzarella balls. Pour in the pesto and stir well. Add more salt and pepper to taste if desired. Serve right away or chill 30 to 60 minutes before serving. Top with more chopped pistachios and basil leaves for garnish before serving.

Notes

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