Orzo Pasta Salad with Basil Pesto, Cherry Tomatoes and Fresh Mozzarella

1. 1

   Bring a large pot of water to a boil, season with salt.

2. 2

   Cook pasta 1 minute under required cooking time, drain and toss with 2 tbsp olive oil.

3. 3

   Place on sheet tray to cool down.

4. 4

   In a blender combine garlic, 1/2 pine nuts, and basil, pulse for a few seconds.

5. 5

   Slowly drizzle in remaining olive oil to emulsify the pesto.

6. 6

   Add half the Parmigiano and pulse, season with salt and pepper, set aside.

7. 7

   In a large bowl combine, pesto and pasta and stir to incorporate.

8. 8

   Fold in remaining cheeses, cherry tomatoes and pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.