Ingredients:

  • 2 cups fresh basil leaves, packed (approximately 60g)
  • 1/4 cup pine nuts (35g)
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (30g), plus extra for serving
  • 1/4 cup extra virgin olive oil (60ml), plus extra for drizzling
  • 1 tablespoon lemon juice (15ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) orzo pasta
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 pint (2 cups/280g) cherry tomatoes, halved
  • 8 ounces (225g) fresh mozzarella pearls (bocconcini), drained
  • Optional: 1/4 cup (40g) sun-dried tomatoes, oil-packed, drained and chopped

Instructions:

  1. Combine basil, pine nuts, garlic, Parmesan cheese, and lemon juice in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Season with salt and pepper.
  2. Cook orzo according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Place in a large bowl.
  3. Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with Italian seasoning, salt, and pepper. Grill (or pan-fry) chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice or slice into bite-sized pieces.
  4. Add the cooked chicken, halved cherry tomatoes, mozzarella pearls, and sun-dried tomatoes (if using) to the bowl with the orzo.
  5. Add about 1/2 cup of the prepared pesto to the pasta salad and toss gently to combine. Add more pesto as needed, to your liking.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra Parmesan cheese and a drizzle of olive oil (optional).