This pasta salad was inspired by two things: tomato season and the ever-present struggle of packing a lunch. This recipe is easy to prepare a few servings at a time for quick grab & go, or a great side dish for one of your last outdoor summer soirees!
- 1 cup dry orzo
- 1 pint cherry tomatoes, quartered
- 1/2 cup mozzarella balls, quartered
- 6 sprigs of basil, chopped
- 1 handful arugula, torn
- olive oil, salt & pepper to taste.
Prepare orzo as directed on package, or; bring water to a boil, add orzo and cook for 6-8 minutes (al dente) and drain. Let cool completely.
Toss cooked orzo, cherry tomatoes, mozzarella, basil and arugula in a large bowl. Season with salt and pepper to taste, then drizzle olive oil in as you mix, as much as you prefer!