Creamy Balsamic Orzo
Elegant and the definition of comfort food, my Creamy Balsamic Orzo comes together in 30 minutes. It's perfect for any night of the week.
Servings: 5
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Ingredients
For the creamy balsamic dressing:
- ½ cup olive oil
- 2 cloves garlic, minced
- 2 tsp sea salt
- 1 pinch of pepper
- 3 tsp maple syrup
- 3 tsp balsamic vinegar
- 1 ½ Tbsp Vegenaise, (or mayonnaise)
Everything else:
- 1 pound orzo
- 10 oz cherry tomatoes, halved
- 1 15 oz can chickpeas
- 2-4 oz mozzarella, sliced or cubed to ½ inch pieces (omit to keep this meal vegan)
- 2 Tbsp fresh parsley, minced, plus more to garnish
Instructions
Make the orzo
- Make the orzo according to package instructions. Be sure to salt the pasta water. (I add 1 tsp sea salt per 12 cups of water.)
- While the orzo cooks, you can prepare the tomatoes, mozzarella (if using) and make the balsamic dressing.
Make the balsamic dressing
- To a small mixing bowl, add the garlic, salt, pepper, olive oil, Vegenaise (or mayonnaise), maple syrup, and balsamic vinegar. Whisk everything together with a fork.
- Keep whisking until the dressing emulsifies. There should be no separation between the oil and the other ingredients. This could take a minute or two. Just keep whisking until you get there.
Put it all together
- Once the orzo is done, drain it, and put the orzo back in the pot you cooked it in.
- While the orzo is still warm, add in the halved tomatoes, followed by the drained chickpeas, then the parsley. Gently fold them into the orzo.
- Now mix in the Creamy Balsamic Dressing. Start with about ¾ of the dressing. After it's completely mixed into the orzo, taste, and add the remaining dressing, if desired.
Serve and enjoy!
- Garnish each serving of Creamy Balsamic Orzo with mozzarella and parsley, and serve.
Notes
This dish is vegetarian.
This dish is gluten-free if made with gluten-free pasta.
This dish is vegan if you don't add mozzarella.