Orzo with Grape Tomatoes and Fresh Mozzarella
Ingredients
- ½ Pound orzo
- 3 Tablespoons olive oil plus more for drizzling
- 2 Cloves garlic minced
- 4 Cups grape or cherry tomatoes halved
- ¼ Cup fresh basil chiffonade, plus more for garnish
- ¼ Cup fresh parsley roughly chopped, plus more for garnish
- ⅛ Cup fresh chives chopped, plus more for garnish
- Juice from half a lemon
- Salt and pepper to taste
- 8 Ounces fresh mozzarella diced
Instructions
- Bring a large pot of salted water to a boil. Cook orzo according to package instructions or until al dente.
- Meanwhile, In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant and just starting to brown at the edges; about 1 minute. Add the tomatoes, a large pinch of salt and a pinch of pepper; stir and cook for about 5 minutes or until tomatoes start to soften. Add the herbs for the sauce and the lemon juice to the pan, stir and cook for about 3 minutes more. Taste and adjust.
- Drain the orzo and return it to the pot it was cooked in. Add a splash of olive oil to the orzo and stir so that the orzo doesn't stick together. Stir in the fresh mozzarella. Pour the sauce from the pan into the orzo and stir again. Add more fresh herbs to your taste.
- Serve with lemon wedges and more herbs if you want!
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