- Servings: 4
|¼ cup||Olive Oil|
|1 cup||Cooked Orzo|
|1 cup||Diced Mozzarella Cheese|
|2 Tbsp||Balsamic Vinegar|
|4 tsp||Finely Chopped Fresh Basil|
Preheat oven to 350 degrees. Cut a 1/2 inch thick slice off the top of each tomato, reserving tops. Carefully cut and scoop out tomato pulp from each tomato, then place into a small bowl. Run two knives through pulp so there are no large pieces. Spoon pulp into a colander to drain. Oil the bottom of an 8 X 8 baking dish with 1 tablespoon olive oil. Place hollowed out tomatoes, cut sides up, on the baking dish. Toss together the cooked orzo, cheese, remaining olive oil, vinegar, and basil with 1 cup of the drained tomato pulp. Spoon pasta salad mixture into hollowed out tomatoes. Place reserved tomato tops on each. Bake 20 minutes.