Ingredients
- Kosher salt
- 1 1/4 cups orzo, about 8 ounces/225 g
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 cup zucchini, diced
- 2/3 cup mozzarella balls, mini (ciliegine), halved
- 1/3 cup cherry tomatoes, quartered
- 2/3 cup red peppers, roasted, diced (jarred)
- 1/4 cup black olives, pitted, sliced
- 2 tablespoons basil, fresh, thinly sliced
- DRESSING - Red Wine Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon oregano, dried
How to Make
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Step 1: For the vinaigrette: In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, a few grindings of pepper, and the oregano. Set aside.
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Step 2: Cook the orzo in salted water, stirring occasionally, until al dente, about 8 min. Drain well and transfer to a large bowl. Add half the vinaigrette and toss to combine. Set aside to cool.
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Step 3: In a medium skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the zucchini and cook, stirring occasionally until tender, about 5 minutes. Transfer the mixture to the bowl with the orzo and let cool. NOTE: Skip cooking the zucchini, just add to the orzo.
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Step 4: Lightly toss the mozzarella, tomatoes, red peppers, olives, basil, and the rest of the vinaigrette with the orzo.
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Step 5: Taste for salt, serve.
We hope you enjoy this recipe!
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