Orzo Caprese Salad

Ingredients:

  • 1/4 Cup Red Wine Vinegar
  • 1 tsp Honey
  • 1/4-1/2 Cup Light Tasting Olive Oil
  • 1Pint Cherry or Grape Tomatoes: half lengthwise
  • 1 7oz. Container of Feta Cheese: Cubed or Broken Up
  • 1 Cup Fresh Sweet Italian Basil Leaves; Cut into thin ribbons (Watch this clip if you would like to see how I do this)
  • 1-3 Green Onions; chopped
  • 1lb. Orzo Pasta
  • Salt & Black Pepper to Taste

Instructions:

  1. In a medium-sized bowl, whisk together the vinegar and honey. Then slowly add the olive oil while whisking vigorously. Set this aside. 
  2. Boil the water                                                                                                                (I like to put a couple of tsp of salt in the water, but I'm part Italian so put as little or as much as you like, just don't ever cook pasta without some salt in the water.)          Cook the Orzo until is al dente (5-6 minutes after vigorous boiling has started).
  3. Strain pasta when it has a slight "bite" but isn't hard anymore.                                                                                               
    To rinse the pasta or not? When cooking pasta to mix with pasta sauce I don't rinse it and I always keep a small amount of the pasta water to help the sauce cling better to the pasta. 
  4. Rinse the Orzo in cool water and toss to keep it from sticking.
  5. In a large bowl, combine the Orzo, halved tomatoes, chopped green onions, cut fresh basil leaves, and the cubed or broken-up Feta Cheese.
  6. Add the vinegar and honey mixture, and toss gently. Add salt and pepper to taste 
  7. Cover and refrigerate for at least 1 hour to let flavors combine. 

This is a light but filling salad and is perfect alone for a meatless meal or as a cool side with grilled chicken, fish, or steak. For me, it's always been the perfect dish to make ahead to bring to a BBQ or potluck party. Everyone gobbles it up! 

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