Caprese Orzo Salad with Balsamic Syrup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
Balsamic Syrup
  • ⅔ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
Salad
  • ½ box orzo pasta, whole wheat or regular
  • 1 pint grape tomatoes
  • 6 ounces fresh mozzarella
  • ½ cup packed fresh basil leaves
  • ¼ cup olive oil, plus 2 tablespoons olive oil
  • salt and pepper
Instructions
Balsamic Syrup
  1. Add the balsamic vinegar, honey and dijon mustard to a small pot. Heat to a boil over medium heat. Reduce the heat to medium-low and let the mixture simmer for 10 minutes. Turn off the heat and let the mixture cool completely. It will thicken considerably as it cools.
Salad
  1. Cook the orzo according to package directions. One box of orzo cooks up to be a lot of cooked pasta, so only ½ box is needed. Drain the orzo and let it cool slightly. Pour the orzo into a large bowl. Toss with 2 tablespoons of olive oil so the orzo doesn't stick together.
  2. Wash and slice the grape tomatoes in half and add them to the cooked orzo. Cube the fresh mozzarella and add them to the bowl. Wash and tear the basil leaves and add them to the bowl as well. Toss everything together with ¼ cup olive oil and season to taste with salt and pepper.
  3. After dishing out your serving, drizzle with the balsamic syrup to taste.
Notes
You can find orzo near the other dried pasta in your regular grocery store. If you're unable to find it, any small pasta shape will work just as well.

Store the leftover orzo salad in the fridge for up to 3-5 days. The syrup will keep for up to 2 weeks in a sealed container in the fridge.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/caprese-orzo-salad-balsamic-syrup/