Can you boil water? Great! You’ve got the skills needed to make this light and healthy summer salad that works as the perfect pairing for our delicious fish. With less than 10 ingredients, you can toss up this tasty side dish from start to finish in the time it takes to bake your favorite LoveTheWild fish fillets! You can also make it ahead of time and serve the salad either hot or cold.
Now, we all know that the simpler a recipe is to make, the more important it is to get the highest quality ingredients. Visit your local farmer’s market to get the freshest basil and ripest tomatoes—or better yet, grow them yourself! What’s more sustainable than that? You can even make your own fresh mozzarella, which is super fun and will make you feel like a culinary rockstar!
Makes 4 servings
Prep Time 10 minutes
Cook Time: 10 minutes
Total: 20 minutes
- ½ box of dried orzo (8 ounces)
- 1 cup cherry tomatoes, sliced in half
- 1 cup pearl mozzarella, drained if needed
- 2 tablespoons chopped basil
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup freshly grated parmesan
- salt and pepper to taste
Add orzo to 4 quarts of boiling, salted water. Cook 9-10 minutes until tender.
Meanwhile, slice cherry tomatoes in half and chop (or chiffonade if you’re fancy) basil and grate parmesan cheese.
When the pasta is ready drain in it in a colander and add to large mixing bowl. Whisk olive oil and balsamic together and add to pasta. Toss well to coat evenly. Add in tomatoes, basil, mozzarella, grated parmesan, and salt and pepper to taste.
Serve immediately or chill overnight.