Whether it’s the main course or simply served as a side dish, this easy fresh and summery pasta salad recipe is tossed in a zesty homemade pesto dressing, coating the Barilla Orzo, cherry tomatoes and fresh mozzarella in an abundance of flavour.
- TOTAL FAT
Ingredients 8 Number of Servings
- 1 box Barilla Orzo
- 8 tbsp. extra virgin olive oil
- 1 clove garlic
- ½ cup toasted pine nuts, divided
- 1 small bunch basil
- 1 pint yellow cherry tomatoes, halved
- ½ cup Parmigiano-Reggiano cheese, divided
- 2 balls fresh mozzarella, chopped
- Salt and black pepper to taste
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.