Pesto Caprese Orzo


  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 16 ounces uncooked orzo
  • 3-1/2 cups vegetable broth
  • 1/2 teaspoon black pepper
  • 1 jar (6.5 ounces) pesto
  • 1 tablespoon basil paste
  • 15 cherry tomatoes, sliced in half
  • 1 container (6 ounces) small mozzarella balls, drained


  1. In a large pot, heat olive oil over medium heat.
  2. Add the minced garlic and cook for 2 minutes, stirring often.
  3. Pour in the uncooked orzo and stir, cooking for about a minute. 
  4. Pour in the broth, season with black pepper and add any additional seasonings, as desired.
  5. Bring the mixture to a boil, then lower the heat to simmer, stirring occasionally and cooking for about 10-15 minutes until the orzo is tender (add additional broth as needed if it absorbs before the orzo is finished cooking). 
  6. Once the orzo is cooked and most of the liquid is absorbed, add the sliced cherry tomatoes.
  7. Stir in the pesto and basil paste until well combined.
  8. Add the fresh mozzarella balls, stirring to combine. 
  9. Serve immediately with your favorite protein or as is for a perfect Meatless Monday meal.

The original recipe for this wonderfully delicious side dish can be found here.

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