Orzo Pasta Salad With Basil Pesto Cherry Tomatoes And Fresh Mozzarella Recipes

ORZO PASTA SALAD

Steps:

• Cook 180g or 1 US cup of orzo according to the packet. Once cooked, drain in a colander then rinse under the cold tap. Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
• Add 2 tablespoons of pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
• Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
• Season with cracked black pepper and sea salt to taste. The serve immediately.

ORZO PESTO SALAD WITH TOMATOES & FRESH MOZZARELLA

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. When the pasta is cooked, drain it in a colander. Rinse the orzo with cool water and drain twice more.
• Place the drained, cooled orzo in a large bowl. Stir in the pesto. Depending on how thick you pesto is, you may need to add some olive oil to loosen up the pasta. Drizzle olive oil in as needed.
• Halve the cherry tomatoes and tear the basil leaves into small pieces. Toss both into the bowl of orzo along with the spinach. Give everything a good stir to mix and add more olive oil if needed.
• Tear the bocconcini into bite sized pieces and add them to the bowl. Stir to combine.
• Season the pasta salad with salt and pepper to taste. Serve at room temperature as a meal or as a side.

BARILLA® ORZO PASTA SALAD WITH BASIL PESTO, CHERRY TOMATOES & FRESH MOZZARELLA | BARILLA

Steps:

• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute under required cooking time, drain and toss with 2 tablespoons olive oil.
• Place on sheet tray to cool down.
• In a blender combine: garlic, half of the pine nuts, and basil, pulse for a few seconds.
• Slowly drizzle in remaining olive oil to emulsify the pesto.
• Add half the Parmigiano and pulse, season with salt and pepper, set aside.
• In a large bowl combine, pesto and pasta and stir to incorporate.
• Fold in remaining cheeses, cherry tomatoes and pine nuts.

BARILLA® ORZO PASTA SALAD WITH BASIL PESTO, CHERRY TOMATOES & FRESH MOZZARELLA | BARILLA CANADA

Steps:

• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute under required cooking time, drain and toss with 2 tbsp. olive oil.
• Place on sheet tray to cool down.
• In a blender combine: garlic, half of the pine nuts, and basil, pulse for a few seconds.
• Slowly drizzle in remaining olive oil to emulsify the pesto.
• Add half the Parmigiano and pulse, season with salt and pepper, set aside.
• In a large bowl combine, pesto and pasta and stir to incorporate.
• Fold in remaining cheeses, cherry tomatoes and pine nuts.

FRESH MOZZARELLA PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
• Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES

Steps:

• Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
• Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
• In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
• Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
• Season to taste with kosher salt and fresh ground pepper.
• Great when served at room temperature, but also refreshing served chilled.

TOMATO AND BASIL ORZO SALAD

Steps:

• In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
• Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
• Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.