Step 1

Cook orzo and peas: Bring a large pot of salted water to boil over high heat. Add orzo and cook until al dente, according to the package directions. Then, add the frozen peas to the pot of orzo and cook for 1 minute longer. Drain and rinse under cold water for 30 seconds.

Step 2

Prep pesto dressing: Meanwhile, in a large bowl, stir together pesto and lemon juice until smooth.

Step 3

Combine: Add the drained orzo and peas to the pesto dressing. Toss until well coated. Season with salt, and pepper (to taste). Add in the bocconcini, spinach, tomatoes, and onion. Toss to combine. Taste and adjust seasoning if needed.