Ignore the color, it still tastes great!

Something we find ourselves in great supply of right now is basil and cherry tomatoes. I swear I only planted four cherry tomato plants but we have far more than that bursting out of the garden. What to do with all this bounty? I found this Caprese Orzo Salad and figured I could try to add grilled chicken and it would be a summery meal - of sorts. I didn't have pesto - so I made some. No pine nuts so walnuts work just as well in my book. I made this the day before we ate it for two reasons. I had time and this seemed like the type of recipe that would be better the next day. What I hadn't planned was that it would be brown... basil is beautiful when it's fresh! When it's cut and open to the air, it changes color. Good thing it still tastes good. We enjoyed this salad - Andy really enjoyed it! Certainly worth making it again - we sure have enough tomatoes and basil!

Caprese Orzo Salad

8 oz orzo pasta, kosher salt for boiling the pasta
1/2 cup pesto
1 pint grape tomatoes, halved
8 oz fresh mozzarella pearls, or chopped fresh mozzarella
1/4 cup chopped fresh basil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper, to taste
Balsamic glaze, for drizzling, optional

Bring a large pot of water to a boil and add a big pinch of salt. Cook orzo to al dente, according to package directions. Use a colander to drain and rinse with cold water. Transfer to a large bowl.
Add the pesto and stir until the orzo is well coated. Add the tomatoes, fresh mozzarella, lemon juice, salt, and pepper. Stir until well combined. Taste and add more salt and pepper, If necessary.
You can place in the refrigerator to chill or serve at room temperature. When ready to serve, drizzle with balsamic glaze, if desired.