Ingredients
Scale
Salad:
- 2 c. uncooked Orzo (about 4 cups cooked)
- 1 pt. cherry or grape tomatoes, halved
- 8 oz. bocconcini (small mozzarella balls), halved
- ½ c. chiffonade of fresh basil (i.e., sliced thinly)
- ¼ c. toasted pine nuts (optional)
Balsamic Dressing:
- ¼ c. balsamic vinegar
- 1–2 cloves fresh garlic, minced
- 2 tsp. lemon juice
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ½ c. olive oil (or a mix of olive & vegetable)
Instructions
- Follow package directions to cook orzo.
- While orzo cooks, prep tomatoes, mozzarella, basil and pine nuts. Set aside.
- Combine dressing ingredients (except olive oil) in small bowl; slowly whisk in oil to emulsify/thicken. OR, toss all ingredients into a lidded jar and shake vigorously. Set aside until ready to use.
- When orzo is cooked through (but not mushy), pour into a colander and lightly rinse with water. Cool about 10 minutes.
- When cool, transfer orzo to a large mixing bowl. Add a few tablespoons of dressing, along with tomatoes & mozzarella, and mix. Add a tablespoon at a time of the dressing, to taste (*). Allow to sit 10-15 minutes to absorb the flavors. Mix, taste for seasoning and adjust according to preference. Add basil and mix well.
- If using pine nuts, add just before serving.