Description
A light and refreshing summer pasta dish featuring tender orzo pasta coated in flavorful basil pesto, complemented by sweet cherry tomatoes and topped with grated Parmesan cheese and fresh basil leaves.
Ingredients
Scale
Dry Ingredients
- 1 cup orzo pasta
- Salt and pepper to taste
Sauce and Toppings
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to the package instructions until al dente. Drain the pasta well and transfer it to a large mixing bowl to cool slightly.
- Combine Ingredients: Add the basil pesto and halved cherry tomatoes to the bowl with the cooked orzo. Gently toss everything together until the pasta is evenly coated with the pesto and the tomatoes are distributed throughout.
- Season: Taste the mixture and season with salt and freshly ground black pepper according to your preference, stirring well to incorporate the seasoning.
- Add Cheese: Sprinkle the grated Parmesan cheese over the orzo mixture and toss lightly to combine, allowing the cheese to add a rich, savory flavor to the dish.
- Garnish and Serve: Garnish the pesto orzo with fresh basil leaves for a burst of herbal aroma and color. Serve immediately at room temperature or chilled for a delicious summer meal.
Notes
- For a vegan version, substitute the Parmesan with a plant-based cheese alternative or nutritional yeast.
- To enhance texture, lightly toast the orzo in a dry skillet before boiling.
- This dish can be served warm or chilled as a pasta salad.
- Add a squeeze of fresh lemon juice for a bright, tangy flavor boost.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: basil pesto, orzo pasta, cherry tomatoes, easy summer pasta, Italian pasta salad
