Orzo Caprese Salad In Tomato Cups

1. 1

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

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.