Italian Orzo Salad with Mozzarella | Mediterranean Lunch
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25 min
Quick
Sezamo
O salată italiană delicioasă și sățioasă cu paste orzo al dente, mozzarella proaspătă, roșii cherry dulci, roșii uscate aromate și măsline negre, finisată cu rucola crocantă și dressing balsamic.
Preparation method
Preparing the orzo pasta
Boil the orzo pasta in salted boiling water according to package instructions (about 8-9 minutes), until al dente. Drain well and rinse quickly under cold running water to stop the cooking process, then toss with a little olive oil.
Preparing the vegetables and cheese
Wash the cherry tomatoes and cut them in half. Slice the sun-dried tomatoes into thin strips, the pitted black olives into rings, and the fresh mozzarella into medium cubes. Tear the fresh basil leaves.
Assembling and dressing the salad
In a large bowl, combine the cooled orzo pasta with the cherry tomatoes, sun-dried tomatoes, black olives, mozzarella cubes, and fresh arugula.
Chef's tip
For an even richer flavor, add a teaspoon of the oil from the sun-dried tomato jar to the dressing.
The salad can be stored in an airtight container in the refrigerator for up to 2 days; add the arugula right before serving to keep it fresh and crisp.
Ingredients
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45 min
Under an hour
