Heirloom Caprese Salad

• Salt and freshly ground black pepper
• 1/2 cup whole-wheat orzo
• 3 tablespoons sliced pitted kalamata olives
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons plus 1 tsp. extra-virgin olive oil
• 2 tablespoons pine nuts, optional
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 cups cherry or grape tomatoes, halved
• 3 ounces bocconcini, quartered
• 1 tablespoon finely chopped shallot
• 2 cups baby arugula

1. Preheat oven to 350u0b0F. Bring a medium saucepan of salted water to a boil. Stir in orzo and cook until just tender, about 8 minutes or according to package instructions. Drain and rinse under cold water until cool. Drain well and transfer to a bowl. Stir in olives, 1 Tbsp. basil, 1 tsp. oil and 1/4 tsp. each salt and pepper. While orzo is cooking, if using pine nuts, spread them on a small baking sheet and bake, stirring once, until golden and fragrant, 5 to 8 minutes. Transfer to a small bowl and let cool.
2. In a medium bowl, whisk together vinegar, mustard, 1/2 tsp. pepper and a pinch of salt until well combined. Slowly add remaining 2 Tbsp. oil in a stream, whisking until emulsified. Fold in 1 cup tomatoes, bocconcini, remaining 2 Tbsp. basil and shallot.
3. Layer salad evenly between 2 1-quart-capacity containers, beginning with tomato mixture, then adding orzo, remaining 1 cup tomatoes, arugula and pine nuts. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

salt, orzo, olives, fresh basil, extravirgin olive oil, pine nuts, balsamic vinegar, mustard, cherry, bocconcini, shallot, baby arugula

Taken from www.myrecipes.com/recipe/heirloom-caprese-salad (may not work)