Slow Roasted Tomato + Orzo Salad.

Ingredients:

8 slow roasted roma tomatoes (or sun dried tomatoes)
5 cloves roasted garlic
1 ½ c dried orzo pasta
7 oz fresh buffalo mozzarella, also known as bufala mozzarella (You can substitute fresh cow’s milk moz, but the buffalo moz, made from the milk of the domestic Water Buffalo, is oh so good!)
1 small bunch of fresh basil leaves
5 Tablespoons Dulcet Essential Balsamic Sauce & Dressing + a bit more for drizzling
Sea salt & freshly ground black pepper

Cook 1 ½ c dried orzo according to package directions, making sure to not overcook.
Place the pasta in a strainer and run under cold water to stop the cooking and cool the pasta. Drain well.
Place the orzo into a bowl and toss with 5 Tablespoons of our Essential Balsamic Sauce & Dressing.
Season with a pinch or two of sea salt and some fresh ground pepper.
Chop the roasted tomato halves into 1/3rds and add to salad.
Roughly chop 5 cloves of the roasted garlic and add to the salad. You can add more or less to your taste.
Cut fresh mozzarella into small bite size pieces and add to the salad.
Take a healthy handful of fresh basil leaves and tear or cut into good sized pieces and toss into the salad.