Caprese Orzo Salad Recipe

 
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caprese orzo salad

What do you do when tomatoes aren't in season but you're craving the classic Italian Caprese Salad? Think inside the box, as in the box of year-round juicy and flavorful cherry tomatoes and the box of orzo pasta, tossed up with melt- in-your-mouth bocconcini and slivers of chopped sweet basil.

caprese orzo salad

ingredients

  • 2 cups cherry tomatoes, halved
  • 2 cups pearl (bite-sized balls) bocconcini cheese
  • ¼ cup olive oil
  • ¼ cup chopped fresh basil
  • 1 small garlic clove, minced
  • 1½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1½ cups orzo
  • 2 tbsp olive oil

directions

  1. In a medium bowl, gently stir together tomatoes, bocconcini, olive oil, basil, garlic, salt and pepper. Let stand at room temperature for 1 hour, allowing flavors to blend.

  2. For the orzo, in a medium pot, bring water to a boil over high heat. Add the pasta and cook until tender. Drain well and place in a large bowl, allowing to cool for 20 minutes.

  3. Add remaining 2 tbsp olive oil and tomato mixture to orzo, tossing to coat.

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Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.
— Miles Kington

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