Orzo Salad

I find that most people don't even know what Orzo is.  I was looking for it in the grocery store recently and asked the clerk where it would be.  She looked at me as if I were speaking a foreign language.  Orzo looks like rice, but it is actually a tiny pasta.  It is great for filler in soups and as a side dish, but I just came up with a great way to have it as a cold pasta salad and it's pretty healthy for you!  Give this one a try.

Orzo Salad

1 1/2 cups Orzo
Small chunks of whole mozzarella (or balls cut in half)
10 cherry tomatoes, cut in half
1 tsp. Basil
1 tsp. sea salt
1 tsp. pepper
4 Tbsp. of the Easy Vinaigrette (see below)
2 Tbsp. sunflower seeds
1/4 cup shredded mozzarella cheese
1 green onion, diced (optional)
1 can chicken broth

Bring chicken broth to a boil in a sauce pan.  Add Orzo and cook for approximately 6 to 8 minutes until pasta is done.  Drain and cool completely.

Easy Vinaigrette:  2 Tbsp. Balsamic Vinegar,  6 Tbsp. Olive Oil, sea salt and ground pepper.  Place into a sealed jar and shake to mix well. 

Add 4 Tbsp. of the Vinaigrette and the Basil to the Orzo and mix well.  Add shredded mozzarella and mix.  Add in sunflower seeds, green onion (if desired), cherry tomatoes and chunks of mozzarella.  Toss.  Taste and if it needs a little more, you can add some more of the Vinaigrette.  Refrigerate. 

This is so good and is a great meal for a healthy lunch.  Will keep in the refrigerator for several days.  Enjoy!