I completely forgot that Memorial Day is this weekend! I guess with staying inside and everything going on, it just slipped my mind.
To me, Memorial Day is the official kick-off to summer! White jeans, boat days, pools, hotter weather, BBQ’s, and just everything summer!
As it is easy to get caught up in all of the deals and sales, BBQ’s, and time outside with love ones this Memorial Day, you have to remember the true meaning of the day. It is a day of remembrance for all of the fallen soldiers who have served our great country. I wrote a post about how to be more patriotic as a millennial here!
This Memorial Day will look different for a lot of people I am guessing. Kentucky is just starting to open things up, but Mitch always works during Memorial Day, so nothing is new for us. We will be having our own little BBQ after the races though!
Mitch and I love to grill out. We probably cook on the grill 5 days a week. We like to joke and say his job is the meat, and I make all the sides and sauces. So he calls me the “side lady”. But I will say, I have been able to master a lot of side dishes.
My go to side dish for any BBQ or outdoor gathering, or frankly any gathering we host at our house or are attending is Caprese Orzo Salad. This is the perfect summer salad. It is refreshing and bursting with flavors. It has been a huge crowd pleaser whenever we serve it.
I figured that some of you may be attending a BBQ with family, or just looking for a way to BBQ at home, and this caprese orzo salad is the perfect side to bring/make!
Caprese Orzo Salad is a delicious fresh tasting pasta salad. Light enough to have as a side dish, or as a light lunch. Even better if you can make this caprese orzo salad ahead of time, and let it chill in the fridge for a couple of hours! It gets better!
Caprese Orzo Salad
*Serving Size: 6
Ingredients
- 8 oz Orzo Pasta, 1/2 of a box
- 1 8 oz Container of Mozzarella Fresca Pearls (Perline or Perlini)
- 1 Cup Grape Tomatoes, measure first then cut tomatoes in half
- 8 Fresh Basil Leaves, cut in thin ribbons.
Vinaigrette
- 1/4 cup Olive Oil, extra virgin
- 1/2 cup White Balsamic Vinegar
- 1 clove Garlic, pressed
- 1 tsp Honey
- pinch Kosher Salt
- pinch Black Pepper
Instructions
- Cook the orzo according to package directions (al dente). When cooked, drain and rinse with cold water to stop the cooking process. Transfer to a large bowl.
- While pasta is cooking, make the vinaigrette by adding the olive oil, balsamic vinegar, garlic, honey, salt, and pepper to a small bowl or cup and whisk together until well mixed. Taste and adjust seasonings to your liking.
- Add tomatoes, basil, and mozzarella to the pasta, then pour the vinaigrette over and mix well.
- Cover and chill for 1-2 hours, mixing occasionally.
It is simple, and tastes delicious! The longer it sits in the fridge the better because it will marinate and soak up all the flavor!
I always try to make a little extra because it makes the best lunch the following day as leftovers!
Be sure to tag me if you make my caprese orzo salad!! Can’t wait to see how y’all like it!
Leave a Reply