Caprese Orzo Salad
A lovely light pasta salad adapted from the classic Italian favorite, Caprese Salad.
Servings: 6
Ingredients
- 8 oz Orzo Pasta, ½ of a 1 lb box
Vinaigrette
- ¼ cup Olive Oil, extra virgin
- ½ cup White Balsamic Vinegar (or regular if you don't have white)
- 1 clove Garlic, pressed
- 1 teaspoon Honey
- pinch Kosher Salt
- pinch Black Pepper
- 1 8 oz Container of Mozzarella Fresca Pearls* (Perline or Perlini)
- 1 cup Grape Tomatoes, measure first then cut tomatoes in half
- 8 Fresh Basil Leaves, cut in thin ribbons (chiffonade)
- ¼ small Red Onion, minced (optional)
Instructions
- Cook the orzo according to package directions (al dente). When cooked, drain and rinse with cold water to stop the cooking process. Transfer to a large bowl.
- While pasta is cooking, make the vinaigrette by adding the olive oil, balsamic vinegar, garlic, honey, salt, and pepper to a small bowl or cup and whisk together until well mixed. Taste and adjust seasonings to your liking.
- Add tomatoes, basil, and mozzarella to the pasta, then pour ¼ cup of the the vinaigrette over and mix well. Then add more If you want to. If you are letting it sit overnight, you may need a little more as the pasta absorbs it.
- Cover and chill for 1-2 hours, mixing occasionally.
Notes
*If you can't find mozzarella pearls, just cut up some fresh mozzarella slices.
Nutrition
Calories: 196kcal
