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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 370 Calories

Ingredients

• salt to taste
• ¼ cup chopped fresh basil
• 1 cup uncooked orzo pasta
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil, or as needed
• 1 ½ cups cubed fresh mozzarella cheese
• 2 fresh plum tomatoes, seeded and cut into bite-size pieces

Recipe Instructions

Step 1

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.

Step 2

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.