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Ingredients
  • 1 cup (7-ounces) dry orzo
  • 8 ounces fresh (water-packed) mozzarella pearls ("perline," or tiny balls)
  • 1 pint grape tomatoes, halved
  • 1 (½-ounce) bunch fresh basil, sliced in a chiffonade
  • subheading: For the Dressing:
  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
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