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Orzo Caprese In Tomato Cups

When I was a kid “Pasta Salad” was just a requisite side dish at family gatherings that was hastily bought at the grocery store and remained in it’s plastic tub beside other more appetizing offerings while slowly making it’s way to room temperature. I never really understood how macaroni noodles, eggs and mustard where always such an important part of every barbecue I went to. And while these little gatherings were being planned, there was always a mention of it, “Who is going to bring the pasta salad?”  Pasta salads have so much variety and take so little time, you don’t ever have to resort to grocery store tub again.

Instead of that I offer you this. Orzo pasta and a fairly traditional Caprese salad, mixed together and served in a hallowed out tomato (feel free to bypass the individual serving size vegetable dish for larger gatherings.)

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Orzo Caprese Salad in Tomato Cups

1 cup dry Orzo pasta

2 cups (10 oz) grape tomatoes, halved

2 cups small mozzareall balls (ciliegine sized) cut in half or quarters

5 basil leaves, chopped

3 tbs pesto sauce

1 tsp balsamic

Salt & Pepper

4 beefsteak tomatoes

Cook Orzo according to package directions until al dente, put in a bowl with the grape tomatoes, mozzarella balls, basil leaves, pesto and balsamic. Toss to combine, salt and pepper to taste.

To serve in tomato cups, cut the beefsteak tomatoes in half widthwise and use a melon baller to scoop out the insides.

Fill with Orzo Caprese Salad and serve.

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20 Responses to Orzo Caprese In Tomato Cups

  1. Bree June 19, 2012 at 8:32 am #

    Great idea! So light and fresh.

  2. Chung-Ah June 20, 2012 at 10:17 pm #

    How fun! And I love that there are tomatoes within a tomato.

    Man, I’m such a nerd 🙂

  3. Baker Street June 22, 2012 at 7:48 pm #

    What a fabulous idea, Jackie! Lovely way to present this delicious salad!

  4. amy donovan June 23, 2012 at 6:12 am #

    i love orzo salad + make it a lot for summer parties + barbecues. i love a caprese version, or a greek version, with feta, kalamata olives, tomatoes, mint, + lemon. love the presentation with the tomato cups!

  5. Kiersten @ Oh My Veggies June 25, 2012 at 3:44 pm #

    I had planned to make almost exactly the same thing for my blog! Except instead of orzo, I was going to use Israeli couscous. This is getting creepy!

    • Jackie June 25, 2012 at 4:13 pm #

      Even craaaazier, is that I almost used Israeli couscous from Trader Joes, but ran out. How do we always end up doing that?

  6. Rachal July 23, 2012 at 6:25 pm #

    Can you store the salad over night?

    • Jackie July 23, 2012 at 7:41 pm #

      Yes, but not in the tomato bowl 🙂

  7. BK Snyder July 31, 2012 at 8:10 am #

    Is this suppose to be served cold?

    • Jackie July 31, 2012 at 8:22 am #

      Either cold or warm. I served it cold.

  8. Lillian @ My Recipe Journey December 29, 2012 at 7:59 pm #

    Sounds and looks like a yummer! I will probably omit the grape tomatoes because it’s being served in a tomato. I don’t want to OD on tomatoes…lol! Great pics and great post! Thanks for sharing!

  9. MG March 3, 2013 at 4:46 pm #

    SO easy, and SO delicious! Perfect for tomato lovers like myself. Thank you for the great recipe!

  10. Tiff May 7, 2013 at 5:47 pm #

    I make this all the time, it’s so good! I add tuna to make it a meal every once a while.


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