Tender orzo meets cherry tomatoes, mozzarella, and basil, dressed with tangy balsamic vinaigrette.
# Ingredients:
→ Pasta
01 - 1 cup orzo pasta (about 180 g)
02 - Salt, to taste (for boiling water)
→ Vegetables & Cheese
03 - 1 cup cherry tomatoes, halved (about 150 g)
04 - 1 cup fresh mozzarella balls (bocconcini), halved (about 125 g)
05 - 1/4 cup fresh basil leaves, thinly sliced (about 10 g)
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, approximately 8 to 10 minutes. Drain and rinse under cold water to halt cooking and cool the pasta.
02 - In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, mozzarella balls, and sliced basil leaves.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the salad mixture and toss gently to ensure even coating.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to meld flavors before serving.
