Make Orzo: Bring a large pot of salted water to a boil and add orzo. Cook al-dente according to the package instructions. I like to reduce the cooking time by 1 - 2 minutes. Then, strain and run under cold water to stop it from cooking further. Set to the side.
Add Pesto: Add in 1 batch of this pesto without pine nuts. Alternatively, you can add ½ - ⅔ cups of store-bought pesto.
Assemble Salad: In a large bowl, toss the cooked orzo, cucumbers, tomatoes, bell pepper, and mini pearl mozzarella balls. Drizzle the pesto over the salad and toss to coat. Enjoy!
Gluten-Free: I recommend substituting the orzo with Banza rice or with this Jovial's Brain-free cassava orzo.Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.