This is one of those easy recipes that can feed a multitude; it's ideal for a summer dinner party, a make-ahead BBQ side dish, a picnic, or even leftovers for lunch the next day.
Mini bocconcini: These little mozzarella balls are ideal for pasta salads! I prefer to buy "mini" or "cocktail" versions (as mentioned on the container).
Cutting them in half makes them more bite-sized and evenly dispersed throughout the salad.
Parmesan: For the finest flavour, use freshly grated parmigiano-reggiano.
Cherry tomatoes: I usually advocate getting vine-ripened or locally grown cherry tomatoes. These will have the most delicious flavour because they are so sweet and juicy!
Orzo: While this is intended to be an orzo salad, you can substitute another little pasta type. For a gluten-free recipe, use certified gluten-free pasta.
Hemp hearts: I prefer preparing the pesto vinaigrette using hemp hearts, but you can substitute another nut or seed.
Pesto is traditionally made with pine nuts, which are more expensive, but it also works well with walnuts, pistachios, and pumpkin seeds!
Refrigerate pudding (Step 1) for 3 days. Finish Step 2 before serving.