Saturday, December 3, 2016

Caprese Orzo Salad

1 cup uncooked orzo
1 pint cherry tomatoes, cut in quarters
1/4 cup basil, chopped finely
2 cups baby spinach, chopped
10 oz mozzarella, cut into bite-size pieces
2 tablespoons extra virgin olive oil
3 table spoons balsamic vinegar
2 gloves of garlic, minced
salt and pepper to taste

1. Use a medium sized pot, and bring water to boil to cook orzo. I always add extra virgin olive oil to my water to help prevent pasta from sticking.
2. Add orzo and cook 9-11 minutes, until al dente. Note: orzo gets really sticky, so stir periodically.
3. While the orzo is cooking, prep the tomatoes, spinach, and mozzarella.
4. Once orzo is done cooking, strain, rinse, and let cool.
5. While the orzo is cooling, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper in a separate bowl.
6. Once the orzo is cooled, combine with tomatoes, basil, spinach, and mozzarella. Note: if the orzo becomes sticky in the strainer, just rinse with more cold water.
7. Toss ingredients with dressing until evenly distributed.
8. Keep refrigerated until ready to serve.

Happy healthy eating!

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