Fresh Mozzarella Pasta Salad

Name: Fresh Mozzarella Pasta Salad
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 cup uncooked orzo pasta; 1\u2009½ cups cubed fresh mozzarella cheese; 2 fresh plum tomatoes, seeded and cut into bite-size pieces; ¼ cup chopped fresh basil; 1 teaspoon crushed red pepper flakes; salt to taste; 1 tablespoon olive oil, or as needed

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.

INGRIDIENT

1 cup uncooked orzo pasta

1 ½ cups cubed fresh mozzarella cheese

2 fresh plum tomatoes, seeded and cut into bite-size pieces

¼ cup chopped fresh basil

1 teaspoon crushed red pepper flakes

salt to taste

1 tablespoon olive oil, or as needed

DIRECTION

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.

NUTRITION FACT

Per Serving: 370 calories; protein 16g; carbohydrates 42.5g; fat 14.4g; cholesterol 35.4mg; sodium 69mg.

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