Author Notes
This is a bright and flavorful pasta dish perfect for summertime picnics and barbeques. Serve warm or cold. If serving cold, this pasta can definitely be made the day before. —sweetisthespice
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Ingredients
- Caprese Orzo with Greens and Olives
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1-1/2 cups
orzo pasta cooked al dente
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2 handfuls
baby spinach
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2 handfuls
arugula or wild rocket
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1/3 cup
red onion diced
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1/3 cup
kalamata olives sliced
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1 cup
cherry tomatoes sliced
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8 ounces
pearl mozzerella
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1/2 cup
Basil and Red Wine Vinaigrette dressing
- Basil and Red Wine Vinaigrette
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3 ounces
extra virgin olive oil
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3 tablespoons
red wine vinegar
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1 tablespoon
basil in a tube
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1/2 tablespoon
garlic powder
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1 teaspoon
Herbal Fusiom from Sweet Is The Spice
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1/4 teaspoon
black pepper
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1 teaspoon
sea salt
Directions
- Caprese Orzo with Greens and Olives
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Begin by boiling salted water in a large pot.
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Cook orzo using the cooking instructions on package.
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Drain.
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In a large bowl combine hot orzo with spinach and arugula mixing until greens begin to wilt slightly.
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Add in a splash of vinaigrette to keep orzo from sticking.
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Mix in remaining ingredients and add in the rest of the vinaigrette being sure to distribute dressing evenly.
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Serve immediately warm, or refrigerate for several hours until chilled and serve cold.
- Basil and Red Wine Vinaigrette
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Combine all ingredients together and shake in a shaker glass or whisk in a bowl.
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***Useful Tip***
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Make a double batch of vinaigrette and reserve half for a fresh salad or drizzle over fresh mozzarella, tomatoes and fresh basil. Also makes a lovely marinade for chicken or fish.
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