This prepare-for-the-week-ahead recipe was born out of Google search for "recipes using mozarella". It's a modification of one from Real Simple: we skipped snap peas, used roma tomatoes, and cooked 1.5 times more. But, true to the recipe's origin, preparation is real simple: cook the pasta and cool it by running cold water through it, whisk the sauce in a bowl and fold everything into it.
- 1.5 cup orzo
- 3 Tbsp olive oil
- 2 lemons worth of zest
- 1 Tbps lemon juice
- salt and black pepper
- 6 roma tomatoes, chopped
- 8-14 small mozzarella balls, halved
- 1/2 cup chopped fresh herbs (such as dill or tarragon)
This makes a full prep bowl. Enough as a side for 6 people or so.