In the summer, I thoroughly enjoy a refreshing pasta salad. This one is both baked and chilled. It was quite tasty and I hope you like it.

Ingredients: orzo, chicken stock, 3 large beef tomatoes, 1 cup of grape tomatoes, chucks of fresh mozarella, pre-made pesto, frozen corn, 1/2 onion, and cucumber quarters

Directions.

1. In a saucepan cook the onions in a bit of olive oil, then add sliced grape tomatoes and frozen corn. Cook until well-combined.
2. 
3. While the above is cooking, boil the orzo pasta in chicken broth to add flavor.
4. When both items above are done, combine into a bowl.
5. Add pesto until all of the ingredients are well-covered. The amount depends on your taste and how much ingredients you add. I didn’t like much pesto so I added just enough to coat all of the items.
6. 
7. While that was chilling, I cut the mozarella balls into small chunks and the cucumber into quarters.
8. 
9. I also sliced a beef tomato into quarters, but retaining the shape of the tomato.
10. 
11. When cool, I combined the mozarella with the noodles.
12. I stuffed the tomatoes with the above mix and baked the tomatoes in 350C for 20 minutes.
13. 
14. There was some leftover noodle mix and that was delish cool.

Hope you enjoy!!!!