Place chopped tomatoes, olives, and artichoke hearts with olive oil and pesto into a bowl. Leave at room temperature for at least one hour.
Cook Orzo pasta al dente and rinse with cool water. Drain. Add to the tomato and artichoke mixture along with the mozzarella. Season with salt and pepper.
Time: 20 minsServes: 6-8
Time: 25 minsServes: 6
Time: 35 minsServes: 4-6
Time: 1 hrServes: 6-8