By request from a friend, I am posting my recipe for an orzo based pasta salad. One thing to keep in mind is I don’t measure my ingredients when making a salad like this so the ones listed here are all approximates. I don’t have a photo to post as I made this awhile back and didn’t take one.

Orzo pasta salad with basil and mozzarella

1 pound of orzo pasta, cooked to al dente and cooled with running water

1 pint of cherry tomatoes, halved

1 can of garbanzo beans, rinsed and drained

1/2 of a seedless cucumber, peeled and diced small

1 can of black olives, drained

1/2 pound fresh mozzarella cut into small cubes

1/4 cup fresh basil leaves cut or torn

a few sprigs of fresh oregano, leaves pulled off and chopped

1/4 cup or so of extra-virgin olive oil

couple tablespoons of red wine vinegar or balsamic vinegar

1/2 lemon, squeezed into the salad

2 cloves of crushed garlic

kosher salt and fresh ground pepper

Mix all together and toss well. Serve at room temperature.

I think this is about how I did it. It’s awful that I can’t remember the exact ingredients of the salad I made a few weeks back but that is how it goes. I make a few variations of this same salad. I added in toasted pine nuts and feta cheese instead of fresh mozzarella when I made it for my family visit last weekend.