A vibrant vegetarian skillet featuring tender orzo, fresh pesto, and mozzarella pearls ready in 30 minutes.
Here in Austin, when the summer heat lingers or the spring evenings call for dining al fresco, I lean heavily on meals that highlight fresh produce without keeping me trapped in a hot kitchen. This pesto orzo skillet is the definition of "fresh." It balances the warmth of a cooked meal with the brightness of a pasta salad, utilizing a technique that blends blistered, juicy tomatoes with raw, crisp ones. It is light enough for lunch but savory enough to satisfy a dinner craving, especially when paired with a cold glass of white wine on the patio.
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The standout technique in this recipe is coating the mozzarella pearls in a separate bowl with pesto before adding them to the pasta. Most people stir the cheese directly into the warm pasta, which causes it to melt into a stringy mess immediately. By tossing them in the cool pesto first, they maintain their structural integrity longer and deliver a concentrated burst of basil flavor when you bite into them.
Why You'll Love This Recipe
- Dual Tomato Textures: By sautéing half the tomatoes and adding the other half fresh at the end, you get a complex mix of sweet, jammy roasted flavors and bright, acidic bursts.
- Textural Variety: The soft orzo contrasts beautifully with the milky bite of mozzarella pearls and the buttery crunch of pine nuts.
- Versatility: This dish works exceptionally well served warm right out of the skillet or chilled as a sophisticated pasta salad for a picnic.
- One-Pan Efficiency: Using the absorption method to cook the orzo means you don't need a separate colander or stockpot.
Ingredients
- Orzo: 1.5 cups dry. This rice-shaped pasta cooks quickly and mimics the texture of risotto without the constant stirring.
- Pesto: ¼ cup plus extra for the cheese. Use a high-quality refrigerated basil pesto. The vibrant green color is a sign of freshness; avoid the brownish shelf-stable jars if possible.
- Mozzarella Pearls: 5 oz fresh mozzarella balls (bocconcini). If you can't find pearls, chop a fresh mozzarella log into small cubes.
- Tomatoes: 10 oz cherry or grape tomatoes, preferably a mix of red and yellow for visual appeal.
- Garlic: 5 cloves, minced.
- Lemon: Juice of half a lemon to cut through the richness of the oil and cheese.
- Pine Nuts: ¼ cup. These add a necessary crunch.
- Spices: Dried oregano, red pepper flakes, sea salt, and black pepper.
- Olive Oil: For sautéing the aromatics.
How to Make Pesto Orzo
Cooking the Orzo (Absorption Method)
In a large, high-sided skillet, combine the dry orzo and 3 cups of water. Bring the water to a boil, then immediately reduce to a simmer. Cover the pan and cook for about 10 minutes. At the 5-minute mark, uncover and give it a stir to ensure the pasta isn't sticking to the bottom. You want the orzo to absorb the water and become tender. Once the water is gone and the pasta is soft, transfer the orzo to a large bowl and set it aside.
Blistering the Tomatoes
Wipe out the skillet if needed, though a little starch left behind is fine. Add the olive oil, minced garlic, half of the cherry tomatoes, red pepper flakes, dried oregano, and salt. Cook over medium heat for about 4 minutes. You want the tomatoes to burst and release their juices, creating a rustic sauce base with the oil and garlic. The garlic should be soft but not burnt.
Assembly
Add the cooked orzo back into the skillet with the sautéed tomato mixture. Squeeze in the fresh lemon juice, add the remaining raw halved tomatoes, and stir in most of the basil pesto. Mix well until every grain of pasta is coated in the green sauce.
The Mozzarella Finish
In the bowl you used to hold the orzo (or a small separate bowl), toss the mozzarella pearls with the remaining spoonful of pesto. Once coated, fold some into the pasta and scatter the rest on top. This keeps them distinct and flavorful. Season with flakey salt and extra red pepper flakes. Top with the pine nuts and fresh basil leaves before serving.
Common Mistakes to Avoid
- Overcooking the Orzo: Orzo can turn into mush very quickly. Watch the water absorption closely in the last few minutes. If it dries out before the pasta is tender, add a splash more water.
- Adding Cheese Too Early: If you add the mozzarella while the orzo is piping hot and stir vigorously, the cheese will melt completely and disappear. Wait until the pasta has cooled slightly or just nestle them on top.
- Burning the Pine Nuts: If you toast your pine nuts (which I recommend), do not walk away. They go from golden to black in seconds due to their high oil content.
Tips and Tricks for Success
Toast the Pine Nuts While the recipe lists pine nuts as a topping, taking 2 minutes to toast them in a dry pan before you start cooking boosts their nutty flavor significantly.
Marinate the Cheese If you have time, toss the mozzarella pearls in the pesto while the orzo is cooking. Letting them sit for 10 minutes allows the garlic and basil flavors to permeate the cheese.
Use a Mix of Tomatoes Using both red and yellow tomatoes isn't just for looks; yellow tomatoes tend to be slightly milder and sweeter, balancing the acidity of the red ones and the lemon juice.
Variations
- Add Protein: This is a perfect base for grilled shrimp or rotisserie chicken. Add the protein during the final assembly step.
- Vegetable Boost: Stir in baby spinach or arugula when you add the cooked orzo back to the pan. The residual heat will wilt the greens perfectly.
- Vegan Option: Omit the mozzarella and use a vegan pesto (cheese-free). You can substitute the cheese texture with cubed avocado added at the very last second.
How to Serve
This dish shines as a standalone light dinner, but it also makes a fantastic side dish for grilled meats like lamb chops or lemon-herb chicken. Serve it with a side of crusty focaccia to scoop up any stray pesto oil and pine nuts.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Because this dish tastes great at room temperature or cold, you don't strictly need to reheat it. If you prefer it warm, use the microwave on low power or a skillet with a splash of water to loosen the pesto. Freezing: I do not recommend freezing this dish. Fresh mozzarella becomes watery and rubbery when thawed, and the fresh tomatoes will lose their texture.
Recipe Notes / What I Learned
I discovered that adding raw tomatoes at the end along with the cooked ones is essential. If you cook all the tomatoes, the dish feels heavy and saucy. The raw tomatoes provide a fresh "snap" that mimics the texture of a salad, making the dish feel much lighter.
Nutrition Snapshot
Estimated per serving: 450 calories, 18g fat, 12g protein, 55g carbohydrates.
Pesto Orzo (One-Pan, 30-Minute Meal)
Equipment
- 1 Large, high-sided skillet
- 1 Large bowl for cooked orzo
Ingredients
Group: Orzo Base
- 1.5 cups orzo, uncooked
- 3 cups water
Group: Sauce & Veggies
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 10 oz cherry tomatoes (red and yellow), sliced in half divided
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ lemon juice freshly squeezed
- ¼ cup basil pesto divided
- 5 oz fresh Mozzarella cheese "pearls" small balls
- ¼ cup pine nuts lightly toasted
- fresh basil leaves for garnish
- salt and pepper to taste
Instructions
- In a large, high-sided skillet, combine orzo and water. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about **10 minutes** (stirring halfway through). Orzo is cooked when all the water is absorbed. Remove cooked orzo to a large bowl.
- To the same, now empty, skillet, add olive oil, minced garlic, **half** of the cherry tomatoes, red chili flakes, dried oregano, and salt and pepper to taste. Cook on medium heat, stirring, for **4 minutes**, until the tomatoes release juices and garlic is softened.
- Add cooked orzo, juice squeezed from half a lemon, the **remaining cherry tomatoes**, and **most** of the basil pesto to the skillet with cooked tomatoes. Stir everything well together. Coat Mozzarella "pearls" with the **remaining** basil pesto in a separate bowl. Add them to the orzo, stirring some in, and placing others over the pasta. Season with salt and red pepper flakes. Top with pine nuts and fresh basil leaves.
Notes
Nutrition
FAQs
Is orzo rice or pasta?
Orzo is a short-cut pasta made from semolina flour, shaped to look like large grains of rice. It contains gluten and cooks faster than rice.
Can I cook the orzo in broth instead of water?
Absolutely. Using vegetable or chicken broth instead of water will infuse the pasta with much more flavor. Just be mindful of the salt content when seasoning later.
