Orzo salad with bocconcini cheese, pesto and garden veggies

Name: Orzo salad with bocconcini cheese, pesto and garden veggies
Prep time: 20 min
Cook time: 5 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 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

Preparation 20 min
Refrigeration 20 min
Cooking 5 min
Servings 4 to 6
Freezing I do not suggest

Ads

Ingrédients

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

Ads

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!