The orzo in this salad is reminiscent of pine needles and when dressed in pesto brings a lovely green hue. Perlini mozzarella balls become ornaments, as do cherry tomatoes and ribbons of basil and pepperoni. I do not add salt as I find the pepperoni and pesto to be ample enough. Additional toppings to consider are slivers of red onion, black olives, and diced green bell pepper. I don't like balsamic vinegar, thus the lemon juice.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.

  • Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.

  • Mix in basil right before serving.

Nutrition Facts

331 calories; 11 g total fat; 20 mg cholesterol; 289 mg sodium. 43.8 g carbohydrates; 14.7 g protein; Full Nutrition


Rating: 3 stars
Just not enough taste for me. I followed the receipt, it was very colorful and looked nice on the dinner plate but I love balsamic vinegar so I would try again. Read More