Description
A vibrant Italian Orzo Salad featuring fresh vegetables, creamy mozzarella, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 250 g Orzo (Risoni or other rice pasta)
- 200 g Cherry tomatoes
- 100 g black olives
- 100 g mozzarella
- 50 g sun-dried tomatoes in oil
- 1 small red onion
- 1 handful fresh basil
- Salt and pepper
- 4 tbsp olive oil
- 2 tbsp white vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Juice and zest of half a lemon
- 1 clove garlic
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add Orzo and cook until al dente, about 8-10 minutes. Drain and let cool.
- Prepare dressing: In a small bowl, mix together olive oil, vinegar, Dijon mustard, honey, lemon juice, and minced garlic until emulsified.
- Combine salad: In a large bowl, mix cooled Orzo, cherry tomatoes, black olives, mozzarella, sun-dried tomatoes, and diced red onion. Pour dressing over and stir gently to coat.
- Season: Add salt and pepper to taste, and let the salad chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.
Notes
This salad can be made a day in advance, and is adaptable to your preferred ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg