Cold Pesto Orzo Salad - Velvet Thyme

# List of ingredients:

→ Pasta

01 - 8 ounces orzo pasta, uncooked

→ Vegetables & Herbs

02 - 1 cup cherry tomatoes, halved

03 - 1/4 cup fresh basil leaves, torn

→ Cheese

04 - 6 ounces fresh mozzarella balls (bocconcini or ciliegine), halved

→ Dressing

05 - 1/3 cup basil pesto

06 - 1 tablespoon extra-virgin olive oil

07 - 1 tablespoon lemon juice

08 - Salt, to taste

09 - Black pepper, to taste

# How to make it:

01 - Bring a large pot of salted water to a rolling boil, add the orzo and cook until al dente following package timing (about 8–10 minutes). Drain immediately.

02 - Rinse the drained orzo under cold running water and toss to cool completely, then transfer to a large mixing bowl to stop cooking.

03 - Whisk together basil pesto, extra-virgin olive oil and lemon juice in a small bowl; season with salt and black pepper to taste.

04 - Add the cooled orzo to the bowl with dressing, then fold in halved cherry tomatoes, torn basil leaves and halved mozzarella until evenly coated.

05 - Cover and refrigerate for at least 30 minutes to allow flavors to marry; can be chilled up to 24 hours for make-ahead convenience.

06 - Before serving, give the salad a gentle toss, adjust seasoning and drizzle a touch more olive oil if the mixture appears dry.

# Expert Suggestions:

01 -

This salad tastes even better after chill time, making it an afternoon savior when you want zero effort.
It’s endlessly flexible: switch out cheeses or herbs, and each variation still lands on the all-time favorite list.

02 -

I once rushed the orzo cooling step and ended up with a sticky salad—rinsing in cold water is non-negotiable.
Letting the mozzarella come to room temperature before mixing means it won’t seize up in the fridge later.

03 -

Whisk a spoonful of pasta cooking water into the pesto dressing for extra silkiness.
Gently tear, don’t chop, the basil to keep its aroma fresh and lively in every bite.