Italian Caprese Orzo Salad
A vibrant medley of tender orzo, juicy tomatoes, fresh mozzarella, and basil, dressed in a zesty olive oil vinaigrette.
Ingredients
- 1 cup orzo
- 8 cherry tomatoes, halved
- 1/2 cup fresh mozzarella, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- salt to taste
- pepper to taste
- optional: 1/4 cup pitted kalamata olives
Steps
- 1 Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
Nutrition
Tips
- For best flavor, let the salad marinate in the fridge for at least an hour before serving.
Storage
Store in an airtight container in the fridge for up to 3 days. Give it a good toss before serving again.
Serving Suggestions
- Pair with grilled chicken for a heartier meal.
- Serve alongside crusty bread for a satisfying lunch.
FAQ
Can I use a different type of pasta?
Absolutely, but orzo mimics the size of rice and holds up well in salads.
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