Categories: Salad
Ingredients
- 1 cup (7-ounces) dry orzo
- 8 ounces fresh (water-packed) mozzarella pearls ("perline," or tiny balls)
- 1 pint grape tomatoes, halved
- 1 (1/2-ounce) bunch fresh basil, sliced in a chiffonade
- For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Directions
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Cook the orzo in salted water according to package directions. Drain and set aside to cool, tossing occasionally so that the orzo doesn’t clump together.
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While the orzo is cooking and cooling, prepare the dressing by combining the olive oil, balsamic vinegar, Dijon, honey, minced garlic, salt, and pepper. You may whisk it vigorously in a bowl, shake it in a tightly-sealed jar, or pulse it in a mini food processor.
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Once the orzo is cool, transfer to a large bowl. Carefully mix in fresh mozzarella, tomato halves, basil chiffonade, and about 2/3 of the prepared vinaigrette, or as much as you prefer. Adjust salt and pepper, to taste. Serve immediately or refrigerate and serve chilled, stirring in additional dressing just before serving (since the dressing will soak into the pasta while in the fridge).