From the Kitchens of Amy & JJ

If you are looking for a new summer pasta salad, this is a perfect recipe! This was a, “Can I have this recipe?” recipe. So, be ready to share with others when you bring this salad along to your next potluck. 

Caprese Orzo Salad

Ingredients: 

1 cup dry orzo 

8 ounces fresh mozzarella (the pearls – or tiny balls are best) 

1 pint grape tomatoes, halved

1 1/2 ounce bunch of fresh basil, chopped

Dressing: 

1/4 cup extra-virgin olive oil (can add more if need) 

1/4 cup balsamic vinegar

2 tsp Dijon mustard

2 tsp honey

1 clove garlic, minced 

1/2 tsp salt

Fresh ground pepper, to taste 

Cook the orzo in salted water according to package directions. Set aside to cool, tossing occasionally so it doesn’t clump together. While the orzo is cooking and cooling, prepare the dressing by combining the ingredients. After the pasta is cooked, mix all the ingredients and about 2/3 the dressing (or as much as you’d prefer). Serve immediately or refrigerate and serve chilled.