Ingredients

The following ingredients have 4 Servings
  • 2 cups dried orzo pasta
  • 1 12-ounce container ciliegine mozzarella, drained
  • 2 cups halved cherry tomatoes
  • 2 cups loosely packed arugula
  • 1 cup fresh blueberries
  • 1/4 cup fresh basil leaves (torn)
  • 1/4 cup olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instruction

  • Bring a large pot of water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, about 9 minutes. Drain the orzo into a colander and let it cool for 5 minutes.
  • Meanwhile, whisk together all of the ingredients for the dressing in a small bowl. Set aside.
  • Transfer the drained orzo to a large bowl. While it’s still slightly warm, add the dressing and toss until well coated. Then stir in the mozzarella, tomatoes, arugula, blueberries and basil.
  • The pasta salad can be enjoyed immediately, or you can cover it and place it in your refrigerator to chill for several hours before serving.