Caprese Orzo Salad Fresh

# What you 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

# How to Make It:

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 under cold water to cool.

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

03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.

04 - Pour dressing over salad and toss gently to combine.

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

# Expert Advice:

01 -

It's ready in 25 minutes, which means you can decide to make it and have it on the table before anyone gets too hungry.
The warm orzo soaks up the vinaigrette while it cools, so every bite actually tastes like something instead of being forgettable.
It tastes even better the next day if you have leftovers, which almost never happens.

02 -

Don't dress the salad too far in advance or the orzo will absorb all the liquid and dry out—wait until just before serving or a half hour before if you're chilling.
The size of your cherry tomatoes matters more than you'd think because tiny ones burst with flavor while the huge ones can be watery and flat.
Fresh mozzarella only stays creamy for about an hour after the salad is made, so eat it the same day you prepare it for the best texture.

03 -