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