This is a great make ahead dish because the longer it sits, the more the flavor melds together. You could mix it up with any veggies you like. I added a little extra cheese when serving mine so feel free to customize this dish to your tastes!
Ingredients
1 box orzo
1 bell pepper, medium dice
1 container cherry tomatoes, halved
1 English cucumber, peeled, seeded, and sliced
1 container pearl mozzarella balls, drained
Dressing:
1/2 cup red wine vinegar
1 lemon, zseted and juice
1 TBS chopped fresh thyme
1 tsp Dijon mustard
1 tsp honey
2 tsp salt
1tsp pepper
1/2 cup olive oil
1. For dressing: combine all ingredients in a jar. Put lid on tightly and shake to mix. Taste for seasoning and adjust if needed.
2. Boil water and cook orzo to package directions.
3. While water boils, cut up vegetables.
4. Drain pasta and add orzo to a bowl. While orzo is warm add half of the dressing (mix dressing before adding). Toss gently to combine.
5. Allow orzo to cool on the counter for 5 minutes so you don't cook the veggies when you add them.
6. Add veggies and rest of dressing and mix. Serve now or better yet let it marinate in the fridge overnight and serve at room temp the next day!
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