Ingredients
Scale
- 1 cup dried orzo pasta
- 1 ½ cups cubed fresh mozzarella cheese
- 2 fresh plum tomatoes, seeded and cut into bite-sized pieces
- ¼ cup chopped fresh basil
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 tablespoon olive oil, or as needed
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Stir in orzo and return to a boil.
- Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
- Drain well and let cool.
- Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl.
- Stir in oil to coat.
- Stir in orzo, tossing gently until combined and coated with oil.
Notes
- Store in an airtight container in the refrigerator for up to 2 days.
- Adjust red pepper flakes to taste.
- Use fresh ingredients for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg