Yield: 6-8 servings
4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups grape tomatoes, halved
1 medium clove garlic, very finely minced
1/2 cup chopped fresh basil leaves, plus one sprig for garnish
? cup black olives, sliced
? cup fresh mozzarella, 1 cubes
Salt and freshly ground black pepper
Neapolitan Herb Vinaigrette:
1/4 cup Flying Olive Neapolitan Herb Balsamic Vinegar
2 tsp honey
1 tsp Salts-of-the-Earth Sea Salt such as Arrabiatta di Roma, Mediterranean Memories, or Little Italy* or regular sea salt
Freshly ground black pepper to taste
1/2 cup Flying Olive Eureka Lemon Extra Virgin Olive Oil
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Turn the heat down to simmer. Cook one less minute than on the package directions, about 7-8 minutes. The pasta should be al dente. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl or plate and occasionally toss the pasta until it cools completely.
Meanwhile, start the vinaigrette. Combine the Flying Olive Neapolitan Herb Balsamic Vinegar, honey, sea salt of choice, and black pepper together in a small dish or glass jar. Whisk or shake. Add the Flying Olive Lemon EVOO and continue mixing.
When cool, toss the orzo with the tomatoes, garlic, basil, olives, and cheese. Add enough vinaigrette to just coat the orzo. Season the salad, to taste, with salt and pepper. Chill for at least 30 minutes, if possible, to let the flavors blend. Serve, garnished with the basil sprig.
Submitted by Barb L.
*Available in the Eastgate store