Caprese Orzo Salad
Fresh caprese meets orzo in this delightful salad. A perfect blend of flavors for a light and refreshing meal--Caprese Orzo Salad.
Ingredients
- 1 pkg dry orzo, We love to use the Delallo brand (Whole Wheat Orzo)
- 12 ounces fresh mozzarella pearls, "perline" or tiny balls, drained
- 2 pints grape tomatoes, halved
- 1 cup fresh basil, sliced in a chiffonade
Dressing:
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 large cloves garlic, pressed
- ½ teaspoon salt
- ½ tsp garlic powder
- Freshly ground black pepper, to taste
Instructions
- Cook the orzo in salted water according to package directions. Drain well. Allow to cool in a large bowl. Add a drizzle of olive oil and mix together to prevent sticking. Place in the fridge until ready to use.
- While the orzo is cooking and cooling, prepare the dressing by combining the olive oil, balsamic vinegar, Dijon, honey, minced garlic, garlic powder, salt, and pepper. Whisk in a bowl or vigorously shake in a jar (with a tight lid on).
- To the large bowl of cooked, cooled orzo, add the (drained) mozzarella balls, tomato halves, and ½ cup of fresh basil (minus a small amount for garnish). Gently mix together. Pour the dressing over the mixture and lightly toss. Add salt and pepper to taste.
- Refrigerate the salad until ready to serve. Right before serving, add a sprinkle of basil on top and serve!
- TIP: if using larger mozzarella balls (if you can't find the perls), cut them in half. If you use cherry tomatoes, cut them in half.
Nutrition Facts
Calories: 223kcal, Carbohydrates: 8g, Protein: 9g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 15mg, Sodium: 198mg, Potassium: 307mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1145IU, Vitamin C: 17mg, Calcium: 174mg, Iron: 1mg