Orzo Caprese

In a large bowl, mix olive oil and balsamic vinegar. Press the garlic in a garlic press or chop finely and add it to the oil and vinegar. Whisk to combine. I like to use the bowl I’m going to serve it in.

Cube the mozzarella into small cubes and add to the olive oil mixture.

Quarter the tomatoes and add to the olive oil mixture.

Chiffonade the basil and add to the olive oil mixture.

Toss well to mix and let rest so the flavor can develop.

Cook orzo according to package directions. Rinse under cold water and let pasta sit for several minutes.

Add orzo to the large bowl and toss the tomatoes, mozzarella and basil until well mixed.

Enjoy! This salad does well at BBQs and potlucks, since it is oil-based.