Quick and Easy Pesto Orzo Salad Caprese
Pesto Orzo Salad combines the flavors of classic summer caprese salad with tiny orzo pasta in the easiest pasta salad recipe. In just 20 minutes, pasta, tomatoes, fresh mozzarella, fragrant basil pesto, arugula and chickpeas come together in this bright and herby pasta salad that’s perfect for cookouts, picnics, potlucks, lunch or dinner.
Servings: 12 servings
Equipment
Ingredients
- 1½ pounds grape, cherry or pear tomatoes, cut in half or quartered if large
- 2 (15-ounce) cans chickpeas, rinsed under running water and drained
- 1 pound fresh mozzarella, pulled into bite-sized shreds or diced (tiny perline can be used!)
- Large handful baby arugula (about 2 to 3 ounces)
- 1 pound orzo pasta + salt for pasta water
- 1 cup pesto at room temperature, either homemade or store-bought (about 8 ounces)
- 2 Tbsp extra virgin olive oil
- To Taste salt and black pepper
Instructions
- Prep and gather all ingredients according to specifications above. Make pesto if you do not have any on hand. Bring a large pot of water to a boil.(Please see the section above in the blog post for Step-By-Step instructions with photos.)1 cup pesto
- Place the tomatoes, chickpeas, mozzarella and arugula in a large bowl. Once the water comes to a boil, add salt, then the pasta, stirring frequently.1½ pounds grape, cherry or pear tomatoes,, 2 (15-ounce) cans chickpeas,, 1 pound fresh mozzarella,, Large handful baby arugula, 1 pound orzo pasta
- When the orzo pasta is al dente, drain it well in a colander and rinse it under cold water briefly. Then, add it to the bowl with the veggies, beans and cheese, along with the pesto and olive oil.1 cup pesto, 2 Tbsp extra virgin olive oil
- Carefully mix until all ingredients are well-combined and coated in the pesto and olive oil. Season to taste with salt and black pepper.To Taste salt and black pepper
- You can certainly serve this dish warm immediately. Otherwise, refrigerate it for at least 1 hour to serve a traditional chilled pasta salad. Buon Appetito!
Notes
- This recipe yields a large bowl that is perfect for a get-together–about 13 to 14 cups salad (orzo pasta really expands!). I figured about 1 cup or so per portion but adjust accordingly. Also, you can easily cut this recipe in half for a smaller yield.
- I used tiny orzo in this recipe, but any small or medium-sized short pasta would work well. If you plan on enjoying this recipe as a hot dish and not a salad, long pasta would work, too!
- You can make this salad up to two days in advance, but I suggest adding the arugula right before serving if you plan on doing this. Also, taste and adjust the seasonings again right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold, at room temperature or heated up in a small pan over medium low heat. Freezing is not recommended.
