Summery Chopped Orzo Salad
8 ounces orzo pasta, cooked and rinsed with cold water
1 medium cucumber, peeled and diced small
1 medium zucchini, diced small
5 radishes, diced small
1 small red onion, diced small
1 large ear of corn, sliced off the cob (use canned if fresh not available)
1 roma tomato, diced small
1/2 red bell pepper, diced small
1 cup small tomato, quartered (depending on size)
1 lb mozzarella cheese, balls (Perlini)
fresh basil, chopped
fresh parsley, chopped
fresh chives, chopped
1/2 cup white balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
salt and pepper
1 Chop all veggies very small, and toss with cooked orzo.
2 Add cheese, and toss again.
3 Mix all dressing ingredients and shake hard in a container to emulsify.
4 Dress salad with as much dressing as you’d like. You won’t necessarily use it all.
5 Chill and serve cold.
Courtesy of http://www.food.com