About this recipe:A transformation of the classic caprese salad into a refreshing chilled pasta salad, with an added chilli spice kick. The fresh tomatoes, basil and mozzarella of a traditional caprese are tossed with olive oil, crushed chillies and cooked orzo pasta. Can be made with any type of pasta, pick your favourite shape and go above and beyond caprese!
200g orzo pasta
170g cubed fresh mozzarella cheese
2 fresh plum tomatoes, seeded and cut into bite-size pieces
4 tablespoons chopped fresh basil
1 teaspoon red chilli flakes
salt to taste
1 tablespoon olive oil, or as needed
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Method Prep:15min › Cook:10min › Ready in:25min
Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the orzo and return to the 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 chillies and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.