It’s simple, fresh, and full of flavor.
When you think of salad, you probably envision limp romaine lettuce, a couple of veggies, and a sad side of bottled ranch—and who the heck actually wants to eat that for lunch?
You hear time and time again that salads are a great way to pack in filling fiber and nutrients, but they all start to taste the same after a while.
That’s why we’re bringing you a salad recipe you’ll want to make over and over again. Instead of lettuce, the base of this beauty is orzo, a short-cut pasta that will keep you feeling full and satisfied. Don’t worry; you’ll still get a hefty dose of produce, too!
What You’ll Need:
6 oz orzo
1 pint cherry tomatoes, halved
1/4 cup finely chopped fennel bulb
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
3 oz fresh mozzarella cheese, diced
3 Tbsp grated Romano cheese
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
How to Make It:
1. Bring a large pot of lightly salted water to a boil over medium-high heat. Add the orzo and cook per the package directions. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. Add the tomatoes, fennel, onion, basil, mozzarella cheese, Romano cheese, vinegar, oil, salt, and pepper and toss well.
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