Northwest Arkansas Democrat-Gazette
Easy Caprese is to-go salad for summer
This salad is perfect for lunch away from home — whether it’s a picnic, tailgate party or a weekend road trip.
Make it into a main dish or dinner by adding cooked chicken or sliced hard-cooked egg.
Layered Caprese Pasta Salad
½ cup orzo pasta 3 tablespoons pitted Kalamata olives, sliced 3 tablespoons finely chopped fresh basil, divided use 2 tablespoons PLUS 1 teaspoon extra-virgin olive oil, divided use Salt and ground black pepper 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 2 cups cherry tomatoes, halved or quartered 3 ounces fresh mozzarella, cut in bitesize pieces (about ½ cup) 1 tablespoon minced shallot 2 cups fresh arugula, stemmed and lightly chopped
Bring a medium saucepan of salted water to boil and add the orzo. Cook until just tender, about 8 minutes or according to package directions. Drain, rinse under cold water until cool, then drain well
Layered Caprese Pasta Salad
again. Place in a small bowl and add the olives, 1 tablespoon basil, 1 teaspoon oil and ¼ teaspoon each salt and pepper.
In a medium bowl, whisk together vinegar, mustard, ½ teaspoon pepper and a pinch of salt. Slowly whisk in 2 tablespoons oil until combined. Add the tomatoes, mozzarella, 2 tablespoons basil and shallot and toss to coat.
Place half the tomato mixture in the bottom of a 2-quart jar with a lid. Top with half of the orzo and some of the arugula. Continue layering with the rest of the tomatoes, then the orzo and the rest of the arugula. Scrape in any extra dressing on top. Cover and chill for up to 2 days before serving.
Makes 2 to 4 servings.