It's picnic season, and while we love dining al fresco, we fear food spoilage. With that in mind, we thought inside the box (as in as in the box of year-round juicy and flavourful cherry tomatoes and box of orzo pasta), and came up with this super simple and scrumptious Caprese Orzo Salad recipe—our take on the classic Italian salad. Perfect for picnics, this salad is a safe choice—it's a crowd-pleaser and a perfect warm-weather dish.
2 cups cherry tomatoes, halved
2 cups pearl (bite-sized balls) bocconcini cheese
¼ cup olive oil
¼ cup chopped fresh basil
1 small garlic clove, minced
1½ tsp kosher salt
¼ tsp freshly ground black pepper
1½ cups orzo
2 tbsp olive oil
In a medium bowl, gently stir together tomatoes, bocconcini, olive oil, basil, garlic, salt and pepper. Let stand at room temperature for 1 hour, allowing flavours to blend.
For the orzo, in a medium pot, bring water to a boil over high heat. Add the pasta and cook until tender. Drain well and place in a large bowl, allowing to cool for 20 minutes.
Add remaining 2 tbsp olive oil and tomato mixture to orzo, tossing to coat.