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Vegan
Ingredients 0/6
Why This Dish Is A Crowd Favorite
This dish combines festive colors and fresh flavors that brighten up any holiday table. It's easy to make ahead and brings a cheerful twist to traditional pasta salad. The mix of crunchy vegetables and creamy dressing makes every bite satisfying.
Tips From The Kitchen
- Use pasta shapes like rotini or bow ties to hold the dressing well.
- Rinse cooked pasta under cold water to stop cooking and keep it firm.
- Add chopped fresh herbs for an extra burst of flavor and color.
- Rinse cooked pasta under cold water to stop cooking and keep it firm.
- Add chopped fresh herbs for an extra burst of flavor and color.
Directions
Bring a large pot of salted water to a boil. Cook the orzo in the boiling water, stirring now and then, until it’s tender but still has a bit of bite—this usually takes about 11 minutes. Drain the pasta and transfer it to a big bowl. While the orzo is still warm, stir in the pesto and a squeeze of lemon juice, making sure everything is nicely coated. Then, fold in the tomatoes, mozzarella balls, and pepperoni strips. Cover the bowl and pop it in the fridge for at least 8 hours or overnight so the flavors can really come together. Just before you’re ready to serve, toss in the fresh basil for a bright, fresh finish.
Perfect Pairings
Serve chilled for the best taste, and garnish with extra herbs or a sprinkle of cheese. It pairs well with roasted meats or as part of a buffet spread. You can also add some toasted nuts for a crunchy texture.
Leftover Care Tips
Store in an airtight container in the refrigerator for up to three days. Stir gently before serving to redistribute the dressing. Avoid freezing, as the texture may change.
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people cooked this recipe
