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Export 12 ingredients for grocery delivery
Step 1
Bring a pot of water to boil and cook orzo for 8 minutes. Drain cooked orzo into a sieve and rinse with cold water - this prevents the orzo from sticking together and brings it to a cooler temperature.
Step 2
Meanwhile, make the pesto vinaigrette by adding all dressing ingredients into a food processor or blender. Blend until smooth, adjusting seasonings to taste.
Step 3
Add baby arugula, cooked orzo, halved cherry tomatoes and bocconcini balls to a large salad bowl. Pour pesto vinaigrette overtop, using as much as desired.
Step 4
Toss to combine well, seasoning with additional salt and pepper as needed. Finish with a drizzle of balsamic glaze. You can serve immediately or enjoy chilled!
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