Caprese Orzo Pasta Salad with Onion

Serves 6 in about 1 hour. The pot starts with balsamic vinegar, then basil leaves cut.

Ingredients

• 8 oz orzo pasta, ½ of a 1 lb box
• ¼ cup olive oil, extra virgin
• ½ cup white balsamic vinegar (or regular if you don't have white)
• 1 clove garlic, pressed
• 1 teaspoon honey
• Pinch kosher salt
• Pinch black pepper
• 1 8 oz container of mozzarella fresca pearls* (perline or perlini)
• 1 cup grape tomatoes, measure first then cut tomatoes in half
• 8 fresh basil leaves, cut in thin ribbons (chiffonade)
• ¼ small red onion, minced (optional)

Method

1. Simmer the orzo as the package says (al dente). When cooked, drain and rinse with cold water to stop the cooking process. Move to a large bowl.
2. While pasta is cooking, make the vinaigrette by adding the olive oil, balsamic vinegar, garlic, honey, salt, and pepper to a small bowl or cup and whisk together until well mixed. Taste and adjust seasonings to your liking.
3. Tip in tomatoes, basil, and mozzarella to the pasta, then pour ¼ cup of the vinaigrette over and mix well. Then add more If you want to. If you are letting it sit overnight, you may need a little more as the pasta absorbs it.
4. Put a lid on and chill for 1-2 hours, mixing occasionally.

More pasta ideas are in the pasta collection.