Orzo salad with bocconcini cheese, pesto and garden vegetables
- Preparation 20 min
- Refrigeration 20 min
- Cooking 5 min
- Servings 4 to 6
- Freezing I do not suggest
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Orzo Salad with Bocconcini, Pesto, and Fresh Veggies – A Light and Flavorful Dish!
If you’re looking for a fresh, vibrant, and insanely delicious pasta salad, this orzo salad with bocconcini, pesto, and garden veggies is exactly what you need! With crisp vegetables, fragrant pesto, and creamy cheese, every bite is packed with flavor. And honestly? It’s just as good in the middle of winter—because who doesn’t need a little taste of summer all year long?
This recipe is all about simplicity and freshness: juicy cherry tomatoes, crunchy cucumbers, colorful bell peppers, and a mix of fresh herbs, all tossed in a homemade basil-parsley pesto that ties everything together. And let’s not forget the bocconcini cheese, which adds an irresistible creamy touch to this Mediterranean-inspired dish.
Why You’ll Love This Orzo Salad
✅ Quick & Easy – Ready in under 20 minutes, perfect for busy days.
✅ Packed with Freshness – Loaded with vibrant veggies and herbs straight from the garden. My kids love this one, and that says a lot!
✅ Super Versatile – Enjoy it as a side for BBQs, as a main dish, or pack it up for a picnic.
✅ Great for Meal Prep – Even better after chilling in the fridge, making it perfect for make-ahead meals.
Served cold with a crusty baguette and your favorite pâté, this orzo salad is a true celebration of fresh flavors. Simple, colorful, and ultra-tasty, it’s guaranteed to become a staple in your kitchen! 🥗🌿🧀
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✅ Tips & Tricks for the Perfect Orzo Salad!
🔥 Cooking Orzo for the Best Texture
- Cook al dente according to package instructions to prevent mushiness.
- Rinse with cold water immediately after cooking to stop the process and keep it firm.
- Drain well to avoid excess liquid in the salad.
🥒 Keeping the Veggies Crisp & Flavorful
- Add vegetables at the last minute to keep them fresh and crunchy.
- Switch it up with seasonal veggies like grilled zucchini, asparagus, or radishes.
- Always cut cherry tomatoes in half to release their sweet juices into the salad.
🧀 Perfectly Mixing Bocconcini & Pesto
- Use fresh bocconcini and drain well before adding.
- Toss with extra pesto if you want an even bolder flavor.
🥡 Storage & Make-Ahead Tips
- Stays fresh for up to 3 days in the fridge in an airtight container.
- Mix before serving and adjust seasoning if needed.
- Avoid freezing, as the pasta and veggies will lose their texture.
With these tips, your orzo salad with bocconcini and pesto will always be fresh, flavorful, and perfectly balanced! 🥗🌿🧀
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Orzo salad with bocconcini cheese, pesto and garden veggies
- 2 cups orzo
- Olive oil
- 1 1/2 cup cucumber, diced
- 1 orange bell pepper, diced
- 2 green onions, finely sliced
- 1 pack ( 255g ) chery tomatoes, cut in half
- 200g fresh bocconcini cheese ( 4 units ), diced
- 1/2 cup fresh parsley ( or more to taste ), finely chopped
- 1/2 cup fresh basilic ( or more to taste ), finely chopped
- 1/2 cup parsley and basil pesto ( or more to taste )
- Salt and ground pepper
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Preparation
- Cook the orzo al dente as per instruction on the box. Throw in a strainer, rince with a lot of cold water then drain well. Pour in a big bowl and add a good drizzle of olive oil. Stir well
- Add the rest of the ingredients, season with salt and pepper then stir well. Taste then rectify seasoning and olive oil if necessary. Please in fridge for 20 minutes before serving with a nice bread baguette and your favorite pâté!
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