Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic glaze
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente.
- Drain the orzo and rinse briefly under cold water to stop cooking; drain well.
- Toss the cooled orzo in a large bowl with the olive oil to keep it glossy and separated.
- Add the halved cherry tomatoes, halved mozzarella, and torn basil to the bowl.
- Season with salt and pepper, then toss gently to combine so the cheese keeps its shape.
- Drizzle the balsamic glaze over the salad and toss lightly, or serve the glaze on top for a pretty finish.
- Taste and adjust seasoning. Serve immediately or chill for 15–30 minutes to let flavors meld.
Notes
Use fresh, ripe cherry tomatoes for the best flavor. Don’t overcook the orzo; al dente keeps it perfectly textured.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian