- 1 1/2 cup orzo pasta, uncooked
- 1 lb colorful cherry tomatoes
- 1 rib of celery, with leafy tops
- 1/4 cup packed mint leaves
- 1/4 cup packed basil leaves
- 2 cups fresh mozzarella balls
- 1/2 cup ground parmesan cheese
- coarse salt & freshly ground black pepper
Dijon Balsamic Vinaigrette
- 1 heaped tsp Dijon mustard
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- * You will have extra vinaigrette leftover. Store in the fridge and use for salads during the week.
- Bring a medium-sized pot of water to a boil and add the pasta. Season with a pinch of salt and cook according to the package instructions. Drain in a colander, and spread out onto a large plate or tray. Drizzle with olive oil to prevent sticking. Place in the fridge to cool down.
- Meanwhile, make the vinaigrette. In an empty jam jar, add the mustard, balsamic vinegar and olive oil. Season generously with salt and pepper. Screw the lid on tight, and give it a shake.
- Slice your cherry tomatoes in half or quarter them if they’re large.
- Thinly slice the celery, including the leafy tops if you have any. They will add great flavor to the salad.
- For the mint, stack the leaves (like a pile of paper) and roll them up (like a sleeping bag). Then, slice across into ribbons. Do the same with the basil leaves.
- Grab a large bowl and add your cooled orzo, tomatoes, celery, mint, basil and mozzarella balls.
- Drizzle with some of the vinaigrette and toss well. Taste your salad, and adjust with extra seasoning or vinaigrette, if necessary.
- Sprinkle with parmesan right before serving.