Ingredients
- 1 (16 ounce) package uncooked orzo pasta
- 2 teaspoons lemon juice (Optional)
- 1 cup cherry tomatoes, halved
- 4 ounces mozzarella cheese balls or pearls
- ¼ cup sliced pepperoni, cut into strips
- 3 large fresh basil leaves, julienned
What Makes This Dish So Tasty
Full of fresh flavors and vibrant colors that brighten up any meal. It’s easy to make ahead and perfect for sharing with family and friends during festive gatherings. The combination of textures keeps every bite interesting and satisfying.
Tips For Best Results
- Use pasta shapes that hold dressing well, like rotini or bow ties.
- Rinse cooked pasta with cold water to stop the cooking and keep it from sticking.
- Add dressing gradually and toss gently to avoid mushy ingredients.
- Rinse cooked pasta with cold water to stop the cooking and keep it from sticking.
- Add dressing gradually and toss gently to avoid mushy ingredients.
Directions
Bring a big pot of salted water to a boil. Add the orzo and cook it, stirring now and then, until it’s tender but still has a little bite—about 11 minutes. Drain the pasta and toss it into a large bowl. While the orzo is still warm, stir in the pesto and lemon juice so everything gets nicely coated. Then, fold in the tomatoes, mozzarella balls, and pepperoni strips. Cover the bowl and pop it in the fridge for at least 8 hours or even overnight to let the flavors meld. Just before you’re ready to serve, mix in the fresh basil for a bright, fresh touch.
Serving Ideas For Family Meals
Serve chilled or at room temperature for the best flavor. It pairs wonderfully with grilled meats or as part of a buffet spread. Garnish with fresh herbs or a sprinkle of cheese to make it extra special.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving again, and add a splash of dressing if it seems dry. Avoid freezing, as it can affect the texture of the pasta and vegetables.
