Caprese Orzo Salad Recipe
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.
Bite Me Bit
“Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.”
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
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.