Orzo Salad

Ingredients

• 250 g orzo, dry
• 200 g mozzarella pearls
• 70 g sun-dried tomatoes (chopped or halved)
• 1 handful basil (chopped)
• 0.5 red onion (small, chopped)
• 2 handfuls rocket (arugula) (big handfuls)
• 0.5 lemon juice (juice of 1/2 lemon)
• 3 tbsp extra virgin olive oil (plus a final drizzle; amount not specified)
• 1 tbsp red wine vinegar or balsamic vinegar (choose either)
• 1 tbsp honey
• 1 tsp Italian seasoning
• salt (1 big pinch; taste and season to preference)
• 0.5 tsp pepper

Steps

1. 1

   Bring a pot of water to a boil. Add the dry orzo and boil until cooked, about 6–8 minutes.

2. 2

   In a large serving bowl, whisk together the olive oil, red wine vinegar or balsamic vinegar, honey, Italian seasoning, salt, and pepper until combined.

3. 3

   Drain the cooked orzo and briefly rinse it with cold water.

4. 4

   Add the orzo to the serving bowl with the mozzarella pearls, sun-dried tomatoes, chopped basil, chopped red onion, and rocket.

5. 5

   Drizzle a little additional olive oil over the salad and squeeze the lemon juice on top.

6. 6

   Mix until all the ingredients are coated in the dressing. Taste and season to preference, then serve.

Notes

The final drizzle of olive oil is mentioned separately, but no additional amount is specified. The post suggests making the salad ahead and serving it alongside barbecue food; it gives no make-ahead timing or storage instructions.

Nutrition per serving

• side
• salad
• vegetarian
• summer
• barbecue
• pasta
• no-bake