Description
A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo’s size.
Ingredients
- 1 cup uncooked orzo pasta
- 1 ½ cups cubed fresh mozzarella cheese
- 2 fresh plum tomatoes, seeded and cut into bite-size pieces
- ¼ cup chopped fresh basil
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 tablespoon olive oil, or as needed
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until cooked through
- but still firm to the bite
- about 10 minutes. Drain well
- and let cool.
- Mix the mozzarella cheese cubes
- tomatoes
- basil
- crushed red pepper flakes
- and salt with olive oil in a salad bowl. Gently mix in the orzo pasta
- and toss lightly to coat the ingredients with oil.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4