Caprese Orzo Salad with Balsamic Syrup

• Vegetarian

• Produce

  • 1/2 cup Basil, packed fresh leaves
  • 1 pint Grape tomatoes

• Condiments

  • 2/3 cup Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Pasta & Grains

  • 1/2 box Orzo pasta, whole wheat or regular

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 6 oz Mozzarella, fresh

Found on sweetpeasandabcs.com

Description

Ingredients

• ⅔ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 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

Directions

• 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.
• 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 doesnt stick together.
• 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.
• After dishing out your serving, drizzle with the balsamic syrup to taste.