ORZO SALAD

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.food is ready.***prbxselfnetwork***..