When I was a kid I couldn’t stand tomatoes and would pick them out of nearly everything. I remained convinced for a long time that I hated tomatoes and it wasn’t until I tried some delicious bruschetta that realized that they could be pretty good. Tomatoes still aren’t on the top of my list of favorite foods, but I can’t turn them down when they’re combined with fresh basil and mozzarella.
This simple orzo pasta salad is incredibly quick and easy to make. You can eat it at room temp (my preference) or chilled which makes it a great summer dish.
- 2 cups low sodium vegetable or chicken broth
- 1 cup orzo
- ½ pint cherry tomatoes, sliced into bite-sized pieces
- 1 cup bocconcini (mozzarella balls), halved or quartered
- 1 tbl. olive oil
- 3 tbl. basil leaves, chopped
- salt, pepper and Italian Seasonings to taste
- Pour the broth into a pot and place over medium high heat until boiling. Add the orzo and cook for about 8 minutes until al dente, stirring occasionally. Drain and set aside to cool.
- Once the orzo is cool, place it it a bowl and stir in the olive oil, basil, and seasonings. Gently stir in the tomatoes and mozzarella. Serve at room temperature or chilled.
Adapted from Cook Au Vin