This Caprese Orzo Salad is a vibrant and refreshing dish that brings the classic Italian trio of tomatoes, basil, and mozzarella together with tender pasta. Tossed in a homemade balsamic vinaigrette with a hint of garlic and honey, it is a perfect balance of sweet, savory, and tangy flavors.
With its colorful presentation and light texture, this salad is the ideal side dish for summer barbecues, potlucks, or a quick vegetarian lunch.
Recipe Details
- Flavor Profile: It features the fresh, sweet taste of cherry tomatoes and basil, the mild creaminess of mozzarella, and a zesty kick from the balsamic and garlic dressing.
- Texture: You get soft, pearl-like pasta grains, juicy bursts of tomato, and firm bites of cheese in every forkful.
- Time: 15 minutes prep (assuming orzo is cooked).
- Difficulty: Very Easy. It is essentially a chop-and-toss recipe.
What You’ll Need
To make this recipe, you will need a large bowl to combine the salad ingredients and a small jar or bowl to whisk the dressing. The main components are simple fresh produce and pantry staples: cooked orzo serves as the base, while cherry tomatoes and fresh mozzarella pearls provide the substance. The dressing relies on extra virgin olive oil and balsamic vinegar for that classic flavor.
Ingredient Notes
- Cooked Orzo – Orzo is a small, rice-shaped pasta. You will need 2.5 cups of it already cooked. It provides a satisfying chew that pairs perfectly with the small cheese and tomatoes.
- Cherry Tomatoes – These add sweetness and acidity. Cutting them in half ensures they are bite-sized and release some of their juices into the salad.
- Mozzarella Balls – Fresh mozzarella balls (often called pearls or bocconcini) add a milky, creamy texture. Slicing them in half makes them the perfect size to match the tomatoes.
- Fresh Basil – Fresh basil is essential for the authentic Caprese flavor. It adds a peppery, aromatic freshness that dried herbs cannot replicate.
- Balsamic Vinegar – This provides the tangy, dark, slightly sweet acid for the vinaigrette.
- Honey – A small amount of honey helps emulsify the dressing and balances the acidity of the vinegar.
- Garlic – This recipe uses both minced fresh garlic and garlic powder for a robust savory depth.
Add-ins and Substitutions
- Protein – To turn this side dish into a full meal, add grilled chicken breast, shrimp, or chickpeas.
- Greens – Stir in a handful of baby spinach or arugula for added color and nutrition.
- Gluten-Free – You can substitute the orzo with cooked quinoa or brown rice for a gluten-free version.
How to Make Caprese Orzo Salad
- Prep Pasta: Cook the orzo according to the package directions. Drain and set aside to cool slightly.
- Chop Vegetables: Chop up the cherry tomatoes and the fresh basil leaves.
- Assemble Salad: In a large bowl, combine the cooked orzo with the chopped tomatoes, halved mozzarella balls, and fresh basil.
- Make Dressing: Prepare the dressing by combining the olive oil, balsamic vinegar, honey, minced garlic cloves, sea salt, pepper, and garlic powder in a small bowl or jar. Pour the dressing over the orzo mixture.
- Toss and Serve: Mix well to combine everything evenly. Adjust seasonings by taste if needed. Enjoy!
Pro Tip: Let the cooked orzo cool down to room temperature before adding the mozzarella. If the pasta is piping hot, the cheese will melt and become stringy rather than maintaining its shape as fresh pearls.
Recipe Tips
- Rinse the Orzo: After cooking the orzo, give it a quick rinse with cold water. This stops the cooking process and prevents the pasta from clumping together before you add the dressing.
- Fresh Garlic: Mincing the garlic finely ensures it distributes evenly throughout the dressing so you don’t get a large chunk of raw garlic in one bite.
- Marinating: This salad tastes even better after sitting for 15-20 minutes, as the orzo absorbs the balsamic vinaigrette.
FAQs
- Can I make this ahead of time? Yes, this salad holds up well in the fridge. The pasta will absorb more of the dressing over time, so you might want to add a splash of olive oil before serving leftovers.
- Can I use dried basil? It is highly recommended to use fresh basil for this recipe. Dried basil lacks the vibrant, sweet anise-like flavor that defines a Caprese salad.
- What if I can’t find mozzarella pearls? You can buy a large ball of fresh mozzarella and dice it into small 1/2-inch cubes.
Serving Suggestions
- Grilled Meat: This is the perfect side dish for balsamic glazed chicken or grilled steak.
- Picnic: It travels well and doesn’t require reheating, making it ideal for potlucks and picnics.
- Bread: Serve with a slice of crusty baguette to soak up any extra dressing at the bottom of the bowl.
Make This Recipe in Advance
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Prep: You can cook the orzo and chop the vegetables a day in advance. Store the components separately and toss with the dressing right before serving for the freshest taste.
Caprese Orzo Salad
- Total Time: 25 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegetarian
Description
This Caprese Orzo Salad is a vibrant and refreshing dish that brings the classic Italian trio of tomatoes, basil, and mozzarella together with tender pasta. Tossed in a homemade balsamic vinaigrette with a hint of garlic and honey, it is a perfect balance of sweet, savory, and tangy flavors. With its colorful presentation and light texture, this salad is the ideal side dish for summer barbecues, potlucks, or a quick vegetarian lunch.
Ingredients
The Salad Base
- 2.5 cups cooked orzo (cooled)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (pearls/bocconcini), halved
- 4 tablespoons fresh basil, chopped
The Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
Prep Pasta
Cook the orzo according to package directions in salted water. Drain and rinse briefly with cold water to cool it down and prevent sticking. Set aside.
Chop Ingredients
Slice the cherry tomatoes and mozzarella balls in half. Chop the fresh basil leaves.
Assemble Salad
In a large bowl, combine the cooled orzo, tomatoes, mozzarella, and fresh basil.
Make Dressing
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, sea salt, pepper, and garlic powder until emulsified.
Toss and Serve
Pour the dressing over the salad ingredients. Toss well to coat everything evenly. Taste and adjust salt or pepper if needed. Serve immediately or chill for 20 minutes to let flavors meld.
Notes
Cool the Orzo: Ensure the pasta is at room temperature or cooler before adding the cheese. If the orzo is hot, the mozzarella will melt and become stringy instead of staying as distinct, creamy pearls.
Rinsing Pasta: Rinsing the cooked orzo with cold water is recommended for this cold salad. It removes excess starch, preventing the pasta from clumping into a solid block.
Freshness Factor: Fresh basil is non-negotiable here. Dried basil lacks the bright, peppery sweetness that defines the Caprese flavor profile.
Make Ahead: This salad keeps well in the fridge for up to 3 days. The pasta will absorb the dressing as it sits, so you may need to toss it with a splash of fresh olive oil before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Salad
- Method: No-Cook Assembly
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving (approx. 3/4 cup)
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: caprese pasta salad, orzo salad recipes, summer side dishes, vegetarian pasta salad, balsamic vinaigrette, picnic food ideas, tomato basil mozzarella salad
