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

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

  • 1 (16 ounce) box Barilla® Orzo
  • 8 tablespoons olive oil
  • 1 clove garlic
  • 1/2 cup pine nuts, toasted and divided
  • 1 small bunch fresh basil
  • 1/2 cup grated Parmigiano-Reggiano cheese, divided
  • Salt and black pepper to taste
  • 2 (8 ounce) balls fresh mozzarella cheese, diced
  • 1 pint yellow cherry tomatoes, halved
  1. 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.
  2. In a blender combine garlic, 1/2 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.
  3. In a large bowl combine, pesto and pasta and stir to incorporate. Fold in remaining cheeses, cherry tomatoes and pine nuts.
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