This fresh mozzarella pasta salad is a take on a traditional caprese, modified into a light summer pasta salad. It goes great with anything from the grill, or on its own. When I eat it on its own, I sometimes add about one cup of any cold sausage, chunked (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.
Ingredients
- 1 cup dri ed orzo pasta
- 1.5 cups cubed fresh mozzarella cheese
- 2 freshs plum tomatoes , seeded and cut into bite-sized pieces
- 0.25 cups chopped fresh basil
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 tablespoon olive oil , or as needed
Instructions
-
1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orzo and return to a boil. Cook pasta uncovered, stirring occasionally, until tenter yet firm to the bite, about 10 minutes. Drain well, and let cool.
-
2
Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl; stir in oil to coat. Stir in orzo, tossing gently until combined and coated with oil.
Nutrition Facts
Per serving
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