Orzo Pasta Salad

Ingredients:

Refueling

• 1/3 cup extra-virgin olive oil
• 1/3 cup apple cider vinegar
• 1 tbsp Dijon mustard

Salad

• 2 tablespoons extra-virgin olive oil
• 1 onion, peeled and chopped
• 450 g orzo pasta
• 1 fennel root, halved and thinly sliced
• 3/4 cup dried cranberries
• 2 cups arugula, chopped
• 220 g fresh mozzarella, diced

Preparation:

1. RefuelingIn a large bowl, combine olive oil, vinegar, Dijon mustard, and 1/2 teaspoon salt. Set aside.
   
2. SaladHeat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon of salt and cook, stirring frequently, until soft and golden, about 12 minutes. Add the onion to the dressing and toss to coat completely.
   
3. Bring a large pot of salted water to a boil. Cook the orzo pasta until al dente, about 10 minutes. Drain thoroughly and, while still warm, add it to the bowl with the dressing and onion. Stir in the fennel and dried cranberries and let cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss. Serve the salad at room temperature or refrigerate until ready to serve.
   
   Culinary adviceIf you're serving the salad only the next day, a drizzle of olive oil will help bring it back to life.