Ingredients
8
8 servings
- •1 (16 ounce) package uncooked orzo pasta
- •⅓ cup pesto, or to taste
- •2 teaspoons lemon juice (Optional)
- •1 cup cherry tomatoes, halved
- •4 ounces mozzarella cheese balls or pearls
- •¼ cup sliced pepperoni, cut into strips
- •3 large fresh basil leaves, julienned
Instructions
- 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.
- 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.
- Mix in basil right before serving.
Nutritional Facts
Per 8 servings
- Calories: 331
- Carbohydrate: 44g
- Fat: 11g
- Fiber: 2g
- Protein: 15g
- Sugar: 3g
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