Caprese Orzo Pasta Salad (Printable)
Tender orzo combines with cherry tomatoes, mozzarella balls, and fresh basil in a tangy balsamic vinaigrette for a refreshing Italian-inspired dish.
# What You Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon salt for boiling water
→ Vegetables & Cheese
03 - 1 cup cherry tomatoes, halved
04 - 1 cup fresh mozzarella balls, halved
05 - 1/3 cup fresh basil leaves, torn
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1½ tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Boil orzo in salted water until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
02 - Whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until well combined.
03 - In a large salad bowl, combine cooked orzo, cherry tomatoes, mozzarella balls, and basil leaves.
04 - Pour dressing over the salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours for enhanced flavor.
# Expert Suggestions:
01 -
- The orzo absorbs all that tangy balsamic dressing, making every bite incredibly flavorful
- You can prep everything ahead and it actually tastes better after chilling for a while
02 -
- Rinse the cooked orzo thoroughly with cold water or the residual heat will wilt your fresh basil and make the mozzarella melt into a gooey mess
- The salad needs at least 30 minutes of chilling time for the flavors to meld properly, so do not serve it straight from the stovetop
03 -
- Buy the mozzarella balls floating in liquid rather than vacuum packed, they stay so much creamier and fresher
- If your cherry tomatoes are not quite sweet enough, roasting them for 15 minutes before adding concentrates their natural sugars beautifully