- 1/2 lb orzo, cooked
- 2 tomatoes, seeded and chopped
- 2 cups fresh mozzarella, coarsely chopped
- 1/3 cup chopped sundried tomatoes, chopped
- 1/3 cup Kalamata olives, chopped
- 8 fresh basil leaves, torn
- 1/3 cup olive oil (you can use oil from sun-dried tomatoes as well)
- 1/4 cup Basil Balsamic
- 1 tsp. coarse mustard
- Place cooked orzo, sundried and fresh tomatoes, olives, mozzarella and fresh basil in a medium bowl.
- In a small bowl whisk together remaining ingredients and drizzle over salad.
As seen on Twin Cities Live April 19th, 2013