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Fresh Mozzarella Pasta Salad |
"A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size. "
Ingredients :
- 1 cup uncooked orzo pasta
- 1 1/2 cups cubed fresh mozzarella cheese
- 2 fresh plum tomatoes, seeded and cut into bite-size pieces
- 1/4 cup chopped fresh basil
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 tablespoon olive oil, or as needed
Instructions :
Prep : 15M | Cook : 4M | Ready in : 25M |
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- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
- Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Notes :
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