CAPRESE ORZO SALAD WITH BALSAMIC SYRUP

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If you have a taste for olives, pickles, vinegars, etc., like I do, you undoubtedly love vinegar-based dressings like this one.  Yet, when it’s boiled down, balsamic vinegar looses a bit of it’s acidity and becomes incredibly thick and sweet.  Almost like chocolate syrup.  Almost.
This salad seems to work best when you dress the mozzarella, basil, tomatoes and orzo simply with olive oil, salt and pepper. Then drizzle the balsamic syrup over each separate serving, like a topping.  You’ll most likely have leftovers of this crazy-good syrup, so I’ve dreamed up some suggestions for you…

INGREDIENTS

• Balsamic Syrup
• ⅔ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• Salad
• ½ box orzo pasta, whole wheat or regular
• 1 pint grape tomatoes
• 6 ounces fresh mozzarella
• ½ cup packed fresh basil leaves
• ¼ cup olive oil, plus 2 tablespoons olive oil
• salt and pepper

INSTRUCTIONS

1. Balsamic Syrup
2. Add the balsamic vinegar, honey and dijon mustard to a small pot. Heat to a boil over medium heat. Reduce the heat to medium-low and let the mixture simmer for 10 minutes. Turn off the heat and let the mixture cool completely. It will thicken considerably as it cools.
3. Salad
4. Cook the orzo according to package directions. One box of orzo cooks up to be a lot of cooked pasta, so only ½ box is needed. Drain the orzo and let it cool slightly. Pour the orzo into a large bowl. Toss with 2 tablespoons of olive oil so the orzo doesn't stick together.
5. Wash and slice the grape tomatoes in half and add them to the cooked orzo. Cube the fresh mozzarella and add them to the bowl. Wash and tear the basil leaves and add them to the bowl as well. Toss everything together with ¼ cup olive oil and season to taste with salt and pepper.
6. ...........................................

for full instruction please see : www.sweetpeasandabcs.com

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