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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fennel Corn Muffin
Very moist and flavorful muffins. You will love it!
Patti's Triple Cranberry Sauce
This is a recipe my boss handed down to me, and I have made these cranberries for every Christmas and Thanksgiving for the last 10 years. I always pour this into a beautiful glass dish after it has cooled before it goes into the refrigerator. It has a beautiful look.
Charlie Brown Pie
This is a simple but delicious dessert that doesn't take much time to throw together.