Caprese Orzo Salad
Prep 15M | Cook 8M | Enjoy 20M
This pasta salad combines the flavours of Caprese salad, a classic summertime favourite, with a base of hearty orzo to make it more satisfying. It can be made entirely in advance, which makes it perfect for an outdoor meal or picnic!
1 cup dry orzo pasta
3 tbsp balsamic vinegar
5 tbsp olive oil
1 tsp Dijon mustard
1 clove minced garlic
1 tsp pure maple syrup (or honey)
½ tsp salt
¼ tsp pepper
¾ cup bocconcini pearls (fresh mozzarella balls)
1½ cups grape tomatoes, halved
¼ cup thinly sliced fresh basil
- Cook orzo in a pot of boiling salted water until al dente (tender, but slightly firm). Drain and set aside. Do not rinse. Allow to cool completely.
- In a small bowl, whisk together balsamic vinegar, oil, mustard, garlic, maple syrup, salt and pepper. Set aside.
- In a large bowl, combine cooked orzo, bocconcini pearls, tomatoes and basil. Drizzle with vinaigrette and stir to break up pasta if stuck together. Stir to coat with vinaigrette.
- Salad may be refrigerated for up to 24 hours before serving. Enjoy!
Nutritional analysis per serving
16 g fat
6 g protein
31 g carbohydrate (29 g available carbohydrate)
2 g fibre
266 mg sodium