Christmas Pasta Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 331 Calories

Ingredients

• 1 cup cherry tomatoes, halved
• 1 (16 ounce) package uncooked orzo pasta
• ⅓ cup pesto, or to taste
• 2 teaspoons lemon juice (Optional)
• 4 ounces mozzarella cheese balls or pearls
• ¼ cup sliced pepperoni, cut into strips
• 3 large fresh basil leaves, julienned

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Mix in basil right before serving.