Ingredients
The following ingredients have 4 Servings
- 2 cups uncooked orzo pasta
- 1/3 cup homemade basil pesto or store-bought (see note below)
- 1 1/2 cup diced zucchini
- 2/3 cup fresh corn kernels (frozen is fine too)
- 10 ounces cherry tomatoes (halved)
- 8 ounces mozzarella balls
- Juice of 1 lemon
- Salt and pepper (to taste)
Instruction
- Cook orzo pasta according to the instructions on the package then drain well after it's finished cooking.
- In the meantime, sauté zucchini in a skillet over medium-high heat with 1 teaspoon of olive oil. Cook until just tender, about 5-7 minutes.
- In a large bowl, add pesto, orzo, zucchini, corn, tomatoes, mozzarella, lemon juice, salt and pepper. Toss all together until everything is evenly distributed.
- You may now cover and let chill in the fridge for 4 hours or eat immediately. It is great hot or cold!
