So this salad is being posted a bit late – fall recipes to come soon! But we still have a few tomato plants that we are trying to keep from freezing and they still have a few of those wonderful home grown tomatoes left on them. This was a nice light pasta salad. It would be perfect as a side dish for a summer cookout (especially as it is a mayo free pasta salad), or mix in some chicken and it can be the main meal. This is a dish we will be making again next summer!
Recipe (From The Kitchy Kitchen)
- 1 cup dry orzo pasta (or other small pasta)
- cherry tomatoes sliced or quartered
- 8 oz mini mozzarella balls sliced or quartered
- 1/2 cup basil chopped
- 1 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and Pepper to taste
- ½ cup toasted pine nuts (optional, I didn’t add them)
Cook the pasta according to package direction until al dente. While the pasta is cooking, make the balsamic vinaigrette. Measure the balsamic vinegar, olive oil, and salt and pepper in a sealable tupperware or mason jar and shake to combine. Drain the pasta and mix in 2 Tbsp of the vinaigrette and allow to cool.
Mix in the tomatoes, basil, and mozzarella. Add additional salt and pepper and vinaigrette to taste. Finish with a drizzle of balsamic vinaigrette. If desired, add toasted pine nuts for crunch.