Thursday, June 27, 2013

Orzo Caprese Salad

It's officially summer! School is out and the temperature is high. The grill is in action and we're enjoying some dinners on the deck again. We hosted another Father's Day cookout this year where I test drove this side dish. I knew I wanted to make a caprese pasta salad with pasta. A quick Google for dressing ideas led me to Savory Simple. We also had orzo on hand so I decided to use this recipe. I think this might become a cookout staple. It was light, tasty, and easy to prepare.

You will need:
*2 cups uncooked orzo
*3 tablespoons olive oil
*1 tablespoon agave nectar
*1/4 cup fresh lemon juice
*1 cup tomatoes of your choice, halved or quartered
*1/2 cup fresh mozzarella, cubed
*2 tablespoons fresh basil, chopped
*salt and pepper to taste

1. Cook orzo according to package instructions.

2. Whisk olive oil, agave, and lemon juice in a large serving bowl. Add the cooked orzo and toss to coat.

3. Add the remaining ingredients and stir together. Refrigerate until serving. 


  1. Oooh - nice use of agave! I have some sitting in my pantry and I like that you used it in this recipe!

  2. This sounds perfect. I love that you can make it ahead and keep in the refrigerator until you are ready to eat it! Perfect for the summertime.