Caprese Orzo Salad - Amber Kettle

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta

02 - Salt, for boiling water

→ Vegetables & Cheese

03 - 1 cup cherry tomatoes, halved

04 - 1 cup fresh mozzarella balls (bocconcini), halved

05 - 1/4 cup fresh basil leaves, sliced

→ 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 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 with cold water to halt cooking and cool.

02 - In a large bowl, mix the cooled orzo with halved cherry tomatoes, mozzarella balls, and sliced basil leaves.

03 - Whisk extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper together in a small bowl or jar until fully emulsified.

04 - Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.

05 - Taste and adjust seasoning if desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -

It comes together in under 30 minutes, which means you can make it after work without stress.
The flavors taste even better the next day when everything mingles together in the fridge.
It's the kind of dish that feels fancy enough for guests but simple enough for a Tuesday lunch.

02 -

Never add the dressing while the pasta is still warm—it'll make the mozzarella weep liquid and the salad will taste diluted.
If you have time, let it chill for 30 minutes before serving; the flavors deepen and the whole thing comes together in a way that's hard to explain.

03 -