Orzo salad with bocconcini, pesto and fresh veggies

Name: Orzo salad with bocconcini, pesto and fresh veggies
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 cups (500 ml) orzo; Olive oil; 1 1/2 cup (375 ml) 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 (125 ml) fresh parsley ( or more to taste ), finely chopped; 1/2 cup (125 ml) fresh basilic ( or more to taste ), finely chopped; 1/2 cup (125 ml) 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

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Orzo salad with bocconcini cheese, pesto and garden veggies

2 cups (500 ml) orzo
Olive oil
1 1/2 cup (375 ml) 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 (125 ml) fresh parsley ( or more to taste ), finely chopped
1/2 cup (125 ml) fresh basilic ( or more to taste ), finely chopped
1/2 cup (125 ml) 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!