⅓cup(83g)homemade basil pesto or store-boughtsee note below
1 ½cup(186g)diced zucchini
⅔cup(97g)fresh corn kernelsfrozen is fine too
10ounces(284g)cherry tomatoeshalved
8ounces(227g)mozzarella balls
Juice of 1 lemon
Salt and pepperto taste
Instructions
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!