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Caprese Orzo Salad
Caprese Orzo Salad

Before you jump to Caprese Orzo Salad recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Pick water over other drinks. Having a soda or a cup of coffee every once in a while isn’t a terrible idea. It is, however, a bad idea to solely drink soda or coffee. Choosing water as opposed to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories away from your diet— without having to resort to terrible tasting diet food. Water is often the main element to successful weight-loss and healthfulness.

There are a whole lot of things that factor into getting healthy. Not all of them require fancy gym memberships or restrained diets. Little things, when done every single day, can do plenty to help you get healthy and lose pounds. Being intelligent when you choose your food and routines is where it begins. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indicator of your healthfulness. It has more to do with making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to caprese orzo salad recipe. You can have caprese orzo salad using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Caprese Orzo Salad:
  1. Prepare 1 cup dry orzo pasta
  2. Get 1 pint cherry tomatoes
  3. You need 1 (8 oz) container of mozzarella pearls
  4. Take handful chopped fresh basil
  5. Take 1/2 cup olive oil
  6. Take 1/4 cup balsamic vinegar
  7. Provide 2 tsp dijon mustard
  8. Use 2 garlic cloves minced
  9. Provide pinch salt and pepper
  10. You need 2 tsp honey
Steps to make Caprese Orzo Salad:
  1. Cook the orzo in salted water according to package directions. Drain and set aside to cool, tossing occasionally so that the orzo doesn't clump together.
  2. While the orzo is cooking and cooling, prepare the dressing by combining the olive oil, balsamic vinegar, Dijon, honey, minced garlic, salt, and pepper. You may whisk it vigorously in a bowl, shake it in a tightly-sealed jar, or pulse it in a mini food processor.
  3. Once the orzo is cool, transfer to a large bowl. Carefully mix in fresh mozzarella, tomato halves, basil chiffonade, and about 2/3 of the prepared vinaigrette, or as much as you prefer. Adjust salt and pepper, to taste. Serve immediately or refrigerate and serve chilled, stirring in additional dressing just before serving (since the dressing will soak into the pasta while in the fridge).

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