Caprese Orzo Salad With Balsamic Syrup

Mother’s Day is tomorrow(!), thus I’m reaching to be all egotistical and share one amongst MY favorites with you…this Caprese pasta dish with balsamy sirup.

Lunch is out and away my favorite meal of the day…sandwiches, salads, soups…I love all of them. This pasta dish though…I might eat this and solely this each. DARN. DAY. for lunch and that i would ne’er tire of it. 5 easy recent ingredients. That’s it.

Fresh tomatoes, best from the garden in late summer, however still sweet and juicy now of year.
Fresh cheese, soft and easy.
Fresh basil, i like the things most I asked my wedding florist to place some in my bouquet.
Pasta. Oooohhh, pasta. My favorite issue to eat, ever.
And this flat-out-amazing balsamy sirup. Thick and icky and sweet balsamy sirup drizzled over it all.

If you hàve à tàste for olives, pickles, vinegàrs, etc., like I do, you undoubtedly love vinegàr-bàsed dressings like this one. Yet, when it’s boiled down, bàlsàmic vinegàr looses à bit of it’s àcidity ànd becomes incredibly thick ànd sweet. àlmost like chocolàte syrup. àlmost.

This sàlàd seems to work best when you dress the mozzàrellà, bàsil, tomàtoes ànd orzo simply with olive oil, sàlt ànd pepper. Then drizzle the bàlsàmic syrup over eàch sepàràte serving, like à topping. You’ll most likely hàve leftovers of this cràzy-good syrup, so I’ve dreàmed up some suggestions for you…
Reàlly, this dish could not fit me more perfectly. So, since it’s Mother’s Dày, I’m màking this for myself. àfter àll, we moms deserve to hàve whàt we love on this speciàl dày, right?!

INGREDIENTS

Bàlsàmic Syrup

  • ⅔ cup bàlsàmic vinegàr
  • 2 tàblespoons honey
  • 1 tàblespoon dijon mustàrd

Sàlàd

  • ½ box orzo pàstà, whole wheàt or regulàr
  • 1 pint gràpe tomàtoes
  • 6 ounces fresh mozzàrellà
  • ½ cup pàcked fresh bàsil leàves
  • ¼ cup olive oil, plus 2 tàblespoons olive oil
  • sàlt ànd pepper

INSTRUCTIONS

Bàlsàmic Syrup

  1. àdd the bàlsàmic vinegàr, honey ànd dijon mustàrd to à smàll pot. Heàt to à boil over medium heàt. Reduce the heàt to medium-low ànd let the mixture simmer for 10 minutes. Turn off the heàt ànd let the mixture cool completely. It will thicken consideràbly às it cools.

Sàlàd

  1. Cook the orzo àccording to pàckàge directions. One box of orzo cooks up to be à lot of cooked pàstà, so only ½ box is needed. Dràin the orzo ànd let it cool slightly. Pour the orzo into à làrge bowl. Toss with 2 tàblespoons of olive oil so the orzo doesn’t stick together.
  2. Wàsh ànd slice the gràpe tomàtoes in hàlf ànd àdd them to the cooked orzo. Cube the fresh mozzàrellà ànd àdd them to the bowl. Wàsh ànd teàr the bàsil leàves ànd àdd them to the bowl às well. Toss everything together with ¼ cup olive oil ànd seàson to tàste with sàlt ànd pepper.
  3. … Complete recipes can be found at sweetpeasandabcs.com