The orzo in this salad is reminiscent of pine needles and when dressed in pesto brings a lovely green hue. Perlini mozzarella balls become ornaments, as do cherry tomatoes and ribbons of basil and pepperoni. I do not add salt as I find the pepperoni and pesto to be ample enough. Additional toppings to consider are slivers of red onion, black olives, and diced green bell pepper. I don't like balsamic vinegar, thus the lemon juice.
Ingredients
- 1 package uncooked orzo pasta , 16 ounce
- 0.33 cups pesto , or to taste
- 2 teaspoons lemon juice , Optional
- 1 cup cherry tomatoes , halved
- 4 ounces mozzarella cheese balls or pearls
- 0.25 cups sliced pepperoni , cut into strips
- 3 large fresh basil leaves , julienned
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
-
2
Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
-
3
Mix in basil right before serving.
Nutrition Facts
Per serving
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