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Caprese Orzo

Caprese Orzo

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While it’s not officially summer yet, it sure feels like it! It is HOT in Columbus, and now more than ever, I’m looking for easy recipes that can be served hot or cold.

Who doesn’t love caprese? This classic Italian combo of tomatoes, mozzarella, and basil is one of my favorite dishes.

It highlights my favorite things about Italian food – you can make an amazing meal with minimal, fresh, high quality ingredients.

Caprese Orzo

Why I love Caprese Orzo

And while I have made Caprese Pasta Salad and Peach Caprese Salad, this recipe just might be my favorite.

I LOVE orzo. It’s delicious, has great texture, and adaptable to anything – so it’s perfect for this dish!

Caprese Orzo is ready in 15 minutes. You can serve it warm, then eat the leftovers cold.

This dish is perfect as a lunch or side dish. Or add some grilled chicken and make this a dinner. No matter how you serve, this recipe is a winner.

If you’re growing basil or herbs this summer, this dish is a perfect opportunity to prune those herbs and add even more freshness to this dish.

Caprese Orzo


  • 1 lb orzo, cooked
  • 1/4 cup good extra virgin olive oil
  • 2 packs of cherry tomatoes, halved
  • 1 8 oz. package fresh mozzarella, cut in pieces
  • pinch of sea salt
  • large handful fresh basil

Caprese Orzo Directions:

Cook orzo according to package directions.

Combine orzo, olive oil, tomatoes, and mozzarella in a large bowl. Toss well.

Add a pinch of sea salt and stir well.

Top with a large handful of fresh basil and serve.

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