Orzo Caprese Salad
Orzo pasta is taken to the next level with the addition of mozzarella pearls, cherry tomatoes, fresh basil and balsamic vinaigrette. The combination of flavors is delicious and the recipe is the perfect side dish all year long.
Servings: 8 servings
Ingredients
- 16 ounces orzo pasta
- ½-¾ cup balsamic vinaigrette
- 10-12 cherry tomatoes {quartered}
- 8 ounces mozzarella pearls {or 8 ounces cubed mozzarella}
- 8 large basil leaves {cut into ribbons}
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Cook the Orzo pasta according to package directions and drain. Pour the cooked orzo into a bowl and pour ¼ cup of the balsamic vinaigrette over the warm pasta. Stir to coat, cover and refrigerate until cool.
- Once the pasta is cool, add the quartered cherry tomatoes, mozzarella pearls, basil ribbons, salt, pepper and remaining ¼-½ cup {depending on how much you like} of balsamic vinaigrette. Stir until everything is evenly combined and serve or refrigerate for up to 3 days.
Notes
The pasta will absorb some of the vinaigrette as it sits in the refrigerator, so you may have to add a little more.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 10mg | Sodium: 377mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 1mg