Caprese Orzo Pasta Salad with Pesto

Top down view of caprese orzo salad with pesto in large white bowl with spoon.

This orzo salad with pesto is made using classic caprese salad ingredients including mozzarella and tomatoes as well as homemade basil pesto for a delicious pasta dish. Easy to make, perfect as a light meal or for a summer party.

Course Lunch, Party Food

Cuisine Italian fusion, vegetarian

Prep Time 10

Cook Time 7

Total Time 17

Servings servings

Calories 497kcal

Author Monika Dabrowski

Equipment

Food processor
Medium sized saucepan
Colander
Grater

Ingredients

1 cup orzo pasta uncooked
10.58 ounces mini tomatoes whole or halved
10.58 ounces mozzarella pearls/minis drained weight, approx. 1⅔ c
4 tablespoons pine nuts

For the pesto

1.06 ounces basil leaves small bunch, roughly chopped
1 garlic clove roughly chopped
4 tablespoons parmesan cheese or pecorino, finely grated, vegetarian if required
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice or to taste
Sea salt and pepper to taste

US Customary - Metric

Instructions

Cook pasta: Boil the pasta in salted water according to packet instructions (it should be cooked al dente, i.e., firm). Strain and rinse under cold water. Set aside in a colander to drain thoroughly.
Prepare pesto: While the pasta is cooking prepare the pesto. Place the basil, garlic, oil and lemon juice in the small bowl of a food processor and puree. Next add the parmesan and pulse a few times until combined. Season to taste and set aside.
Toast pine nuts: In a small pan dry toast the pine nuts for a few minutes over a medium heat until lightly browned stirring all the time. Remove from the heat and immediately transfer to a bowl (left in the hot pan they will continue browning).
Assemble salad: Stir the pesto sauce into the orzo (once cooled and drained thoroughly). Gently fold in the mozzarella, tomatoes and half of the pine nuts.
Serve: Season to taste, scatter the rest of the pine nuts over the top and serve.

Notes

Cook the pasta al dente, then strain and rinse under cold water to ensure it doesn't get clumpy and you can use it straight away (drain it thoroughly first).
You can swap the orzo for another small shaped pasta variety (such as pasta shells or macaroni).
I recommend adding whole pine nuts into the salad for texture (rather than pureeing them with the pesto ingredients).
If you prefer to serve this salad without the pesto simply finely chop the basil and add into the salad (use one less tablespoon of oil). If you still want to add the garlic crush it then combine with the oil and lemon juice before stirring into the salad. Parmesan and pine nuts can be optional.
If kept in an airtight container in the fridge this caprese orzo pesto salad will stay fresh for up to 4 hours.
Not suitable for freezing.
See the post for tips on how to prepare the ingredients ahead.

Nutrition