Description
A refreshing and delightful salad combining orzo pasta, cherry tomatoes, fresh mozzarella, and herbs, perfect for summer gatherings.
Ingredients
Scale
- 8 oz Orzo Pasta
- 2 pints Cherry Tomatoes, halved (1 pint roasted, 1 pint fresh)
- 8 oz Fresh Mozzarella Pearls
- ½ cup Fresh Basil Leaves, torn (reserve some for garnishing)
- 2 tbsp Fresh Parsley, minced
- 2 tbsp Fresh Chives, minced
- ⅓ cup Olive Oil (extra virgin recommended)
- 3 tbsp Balsamic Vinegar (to taste)
- 2 cloves Garlic, minced
- to taste Kosher Salt
- to taste Freshly Cracked Black Pepper
Instructions
- Preheat the oven to 400°F.
- Toss one pint of halved tomatoes with a drizzle of olive oil on a baking sheet and roast for 25-30 minutes until blistered.
- After cooling, sprinkle roasted tomatoes with salt, pepper, parsley, and chives.
- Cook the orzo according to package directions until al dente, then drain and cool slightly.
- In a large serving bowl, combine olive oil, balsamic vinegar, and minced garlic, whisking until well mixed; season with salt and pepper.
- Transfer the warm orzo to the dressing bowl and toss to coat.
- Fold in the roasted tomatoes and remaining fresh tomatoes.
- Add the mozzarella pearls and scatter torn basil leaves over the salad.
- Toss until combined and taste for seasoning, adjusting salt and pepper as needed.
Notes
- Adjust the amount of balsamic vinegar to suit your taste.
- Reserve some fresh basil for garnishing for an appealing presentation.
- This salad can be made a few hours ahead and served chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 340mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg