Well, the title of this dish pretty much names all of the ingredients, aside from the olive oil. I always make caprese-style salads in the summertime. I recently saw a recipe that added orzo… it sounded delicious and it is! The small pasta adds a bit more heft to the salad, and it soaks up the juices nicely. I warmed my first bowl just enough to slightly melt the cheese, but I’ll also be having this cold too. Quick, easy, tasty, and a good way to use my ever-growing basil!
- 1 cup uncooked Orzo pasta
- 2 dozen fresh Basil leaves, chopped
- 5-7 medium-sized Tomatoes, chopped
- 1-lb fresh Mozzarella, cubed
- Olive Oil
Cook orzo according to directions and let cool. Mix everything together with a generous drizzling of olive oil. Let sit in fridge so flavors can meld. Enjoy cold or warmed slightly.