Caprese Orzo Salad (Printable View)

Tender orzo with juicy tomatoes, creamy mozzarella, basil, and tangy balsamic dressing for a fresh, light meal.

# Needed Ingredients:

→ Pasta

01 - 1 cup orzo pasta (about 180 g)
02 - Salt, for boiling water

→ Vegetables & Cheese

03 - 1 cup cherry tomatoes, halved (about 150 g)
04 - 1 cup fresh mozzarella balls (bocconcini), halved (about 125 g)
05 - 1/4 cup fresh basil leaves, sliced (about 10 g)

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, approximately 8 to 10 minutes. Drain and rinse with cold water to cool.
02 - In a large bowl, mix the cooled orzo, cherry tomatoes, mozzarella balls, and basil leaves.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to combine.
05 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Hints:

01 -
  • It comes together in under 30 minutes, yet tastes polished enough to impress without feeling like a chore.
  • The warm pasta mingles with cool tomatoes and creamy cheese in a way that feels both comforting and refreshingly light.
  • You can make it ahead and it actually tastes better the next day when all the flavors have had time to get to know each other.
02 -
  • The biggest mistake people make is adding the dressing while the pasta is still warm—the mozzarella will start melting and you'll lose that beautiful contrast between creamy and fresh.
  • If you make this ahead, dress it just before serving or the pasta will absorb too much liquid and become gummy; undressed components stay perfect for hours in the fridge.
03 -
  • Make the dressing in a jar and keep it in the fridge; you'll have it ready for salads all week and it actually tastes better after a day or two as the flavors settle.
  • If fresh mozzarella isn't available, a really good feta works in a pinch, though it changes the dish enough that you should probably just call it something different.
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