The Farmer’s Market? Run, Don’t Walk To Get Your Hand on These Fresh Ingredients.
Ever have to take a salad somewhere like a potluck or picnic?
My husband loves potato salad, but it is one of those recipes that you have to keep chilled because of the mayo. While just letting this sit out in the hot sun might not be the best for it, I am not as concerned with is spoiling like something with meat in it.
Going to a ball game? Pack some of this in a mason jar and a fork! You are set!
Caprese Orzo Salad
Yield: 4 servings
INGREDIENTS:
For the Salad
- 1 cup (7-ounces) dry orzo
- 8 ounces fresh (water-packed) mozzarella pearls or a ball of fresh mozzarella cheese cut into 1/2 inch cubes.
- 1 pint grape tomatoes, halved
- 1 (1/2-ounce) bunch fresh basil, sliced into thin ribbons
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:
- 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. Cool.
- Prepare the dressing by vigorously whisking the olive oil, balsamic vinegar, Dijon, honey, minced garlic, salt, and pepper together.
- Once the orzo is cool, transfer to a large bowl. Carefully mix in fresh mozzarella, tomato halves, basil, 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).
Quick Tip: Do not rinse orzo after cooking and draining. The starch helps the vinaigrette adhere to pasta.