Basil & Balsamic Orzo Salad

This recipe has by far been one of my favorite summer side dishes for a couple of years now. Last year I successfully kept a little bit of basil going in a pot on my roof. This year, I planted seeds and then they actually grew without me doing much. Thank goodness! Because if I try very hard I just kill plants. We really aren't gardeners, but we try to keep mint alive for putting in sweet tea, and I really love having a basil plant. I like being able to add leaves to sauces and soups or sprinkle some on pizza. And I really love this pasta salad, which pretty much NEEDS the fresh basil. I adapted the recipe from here--hope you enjoy it as you hold on to a few more summer days! 

Basil & Balsamic Orzo Salad

250g orzo pasta (or other smallish pasta choice)

~15 mini grape tomatoes, sliced in half

mozzarella cheese, cut in small cubes OR fresh grated parmesan cheese

handful of fresh basil leaves, cut

Balsamic Dressing

1/4 cup balsamic vinegar

1/4 cup olive oil

2 tsp honey

2 tsp Dijon mustard (I've also used yellow mustard, whole grain, and Creole--all work!)

1 clove garlic, finely minced

1/2 tsp salt

~1/8 tsp fresh ground pepper

Cook pasta according to package directions in lightly salted water. Meanwhile mix together your dressing in a small jar. Drain pasta and place in a bowl. Cool slightly. While still warm, toss with about half the dressing and put in fridge to chill. Just prior to serving, add tomatoes, cheese, basil and as much of the remaining dressing as you'd like and toss it all together. I usually use all of it. Serve cold! 

Notes: I just put as much diced mozzarella or tomatoes as I want and looks about right mixed in the pasta. Same with the basil. I've also used about 1/3 cup grated parmesan instead of the mozzarella bits with tasty results!