Anyone who enjoys chocolate and marshmallows will adore these brownies. Any social event will undoubtedly be a success.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup uncooked orzo pasta
- 1 ½ cups cubed fresh mozzarella cheese
- 2 fresh plum tomatoes, seeded and cut into bite-size pieces
- ¼ cup chopped fresh basil
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 tablespoon olive oil, or as needed
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
- Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 69 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The only thing I did differently was to use mozzarella pearls and cherry tomatoes. Delicious.
It was really great! The blend of flavors were a delightful surprise. It is a keeper!
I made this exactly as stated but I doubled it for my large family. All the adults loved it. The kids 4, 6, 10, and 14 were ok with it. It was a pain de-seeding 2 baskets of cherry tomatoes but the ready was easy. I chilled it overnight.
The recipie as is, is a little bland. A very good base to go with.!
This to almost too easy to make and so easy to dress up if you want to. The original recipe is a hit at my house and I just love it. It’s definitely a keeper.
Light and fresh! I used fresh lime basil from my garden and added a touch of pepper. Perfect!
Used grape tomatos I had. I made a Vinaigrette instead of just using olive oil. Vinaigrette was 3tb olive oil, 2 tb balsamic vinegar, 1 tb honey, splash of lemon, salt and pepper. We loved how it came out! I also didn’t add all the orzo i cooked – up to your preferences what ratio you like.
Fresh and tasty, and easy to throw together. I made as directed, but felt it needed something. When I ate this for lunch, I added a drizzle of a balsamic glaze, which really elevated this!
Like several others, I made some changes. I left out the red pepper flakes, but also added about 1 to 2 cups of steamed broccoli florets and a couple tablespoons of aged balsamic vinegar. I used one Rutgers tomato and one Heirloom tomato from our garden along with fresh picked basil. It was the perfect summer side dish. Next time I might add a little pepperoni for a slight kick. This dish is a winner!
I added roasted butternut squash to give it some color and flavor and it was awesome.
Delicious! Made it exactly as the recipe calls, and it is wonderfully fresh and yummy.
I made this for a party that my cousin was having. The only thing I did differently was I sauteed fresh garlic in the olive oil and allowed to cool. Then, I followed the recipe. I also used some type of curly pasta instead of the orzo because it’s what I had. By the time I was leaving the party, there was about 2 servings left and though I had no intention of taking it home (only wanted my container) my aunt snapped at me and told me not to take the rest because more people were coming over. I took that as a compliment.:-) Thanks for the recipe!!
Too plain
I used this recipe as a base to my pasta salad. I added a little garlic and balsamic vinegar. I also did not put in the red pepper because I was taking it to a potluck and there was a chance kids might eat it.
DOUBLE YUM!!!
After tweaking this recipe a bit it made a very light & enjoyable side dish. Based on a Caprese type salad, it is missing the common balsamic vinegar and garlic. A traditional Caprese doesn’t use these ingredients but the addition of pasta really compels it to avoid the blandness. I used extra virgin olive oil and added 2 tablespoons balsamic vinegar, 1/2 teaspoon fresh cracked black pepper and 3 large cloves crushed/minced garlic. I subbed tomato-basil seasoned Feta cheese (since it was on sale). I let the salad rest in the refrigerator for 2 hours to give flavors a chance to meld and intensify (an hour would have been fine). The red pepper flakes need time to develop properly otherwise it is pointless to use. My husband and I will definitely make it again.
Realizing.it could use more flavor, I added balsamic glaze. Perfect. Also cut down on the red pepper.
I made this recipe as directed initially but like others I felt like it need something extra. I added roasted red pepper dressing and it was delicious, certainly a nice change from the traditional pasta salad. Next time I would use a little more fresh basil.
I liked the flavors of this dish as written. I made it again and added sliced black olives and chopped turkey pepperoni. YUM!
Like others, I felt this needed some beefing up to make it a tastier salad. I doubled the basil and red pepper, and added about 2 Tbsp. of balsamic vinaigrette. Also, the next time I make it, I will probably increase the fresh mozz. to 2 cups. It seemed to get lost in all the orzo. Overall, a good side dish and easy to make ahead of time!
In place of fresh tomatoes I used sun-dried tomatoes and the oil from their jar. It made a very light and colorful side dish to take to a Labor Day BBQ. I appreciated how truly quick and easy it was!