This Caprese Orzo takes everything I love about a classic Caprese salad and turns it into an easy pasta salad that works for weeknight dinners, summer cookouts, and just about anything in between. Tender orzo is tossed with juicy cherry tomatoes, creamy fresh mozzarella, plenty of basil, and a tangy homemade dressing, then finished with a drizzle of balsamic glaze.
After developing more than 1,000 recipes throughout my career, I've learned that the difference between a good pasta salad and one you actually want to keep eating is usually the dressing. Instead of relying on olive oil alone, this version has red wine vinegar, Dijon, garlic, and Italian seasoning to give the orzo plenty of flavor.
The tomatoes add sweetness, the mozzarella makes it creamy, and the basil keeps everything fresh. I love serving this slightly chilled or at room temperature so the flavors have a chance to come through.
This is a great side dish to make for a summer gathering, but it's also easy enough to throw together with dinner during the week. For more fresh pasta recipes, try my Caprese Tortellini Pasta Salad, Pesto Tortellini Pasta Salad, or Cucumber Tomato Feta Pasta Salad.
Jump to:
- Why We Love This Recipe
- What Is Caprese Orzo?
- Ingredients
- How to Make Caprese Orzo
- How to Cook Orzo for Pasta Salad
- How to Keep the Salad from Getting Watery
- Tina's Tips
- Should You Rinse Orzo for Pasta Salad?
- Can You Make Caprese Orzo Ahead of Time?
- Variations
- What to Serve with Caprese Orzo
- Storage
- Frequently Asked Questions
- Caprese Orzo Salad
- Caprese Orzo
Why We Love This Recipe
- It has plenty of flavor:Â The homemade Dijon and red wine vinaigrette keeps the orzo from tasting bland.
- It's made for entertaining:Â You can prepare most of the salad ahead of time and serve it chilled or at room temperature.
- It goes with almost anything:Â Pair it with grilled chicken, steak, salmon, shrimp, or your favorite cookout dinner.
What Is Caprese Orzo?
Caprese Orzo is a pasta salad inspired by the classic combination of tomatoes, fresh mozzarella, basil, olive oil, and salt.
The addition of orzo turns those familiar ingredients into a more substantial side dish. Because orzo is small and spoonable, the tomatoes, mozzarella, basil, and dressing are evenly distributed instead of sinking to the bottom of the bowl.
This version also includes a simple vinaigrette made with olive oil, red wine vinegar, Dijon, garlic, and Italian seasoning. It gives the salad a little more structure and tang while still letting the fresh Caprese flavors stand out.
Ingredients
- Orzo:Â Orzo is the small, rice-shaped pasta that forms the base of the salad. Cook it only until al dente so it holds its shape once dressed.
- Cherry tomatoes:Â Halved cherry tomatoes add sweetness, color, and plenty of fresh tomato flavor. Grape tomatoes work just as well.
- Fresh mozzarella:Â Mozzarella pearls or ciliegine are ideal because they're already close in size to the tomatoes. Halve larger pieces so they're easier to mix and eat.
- Fresh basil:Â Basil gives the salad its fresh Caprese flavor. Slice it shortly before serving so it doesn't bruise or darken.
- Balsamic glaze:Â Use this as a finishing drizzle rather than mixing it into the entire salad. A little goes a long way.
- Extra virgin olive oil:Â The base of the vinaigrette. Since its flavor comes through, use one you enjoy.
- Red wine vinegar:Â Adds brightness and keeps the salad from feeling heavy.
- Dijon mustard:Â Gives the dressing a little body and helps the oil and vinegar blend together.
- Italian seasoning:Â Adds a subtle dried-herb flavor that complements the fresh basil.
- Garlic:Â One small clove is enough to add flavor without overpowering the tomatoes and mozzarella.
- Honey:Â Optional, but useful for softening the acidity of the vinaigrette if needed.
How to Make Caprese Orzo
Cook the orzo
Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions until al dente.
Drain and rinse it briefly with cool water to stop the cooking. Let the orzo drain thoroughly before adding it to the salad.
Make the dressing
While the pasta cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic, kosher salt, black pepper, and honey, if using.
Whisk until the dressing looks smooth and slightly thickened.
Assemble the salad
Add the drained orzo, halved cherry tomatoes, and fresh mozzarella to a large bowl.
Pour the dressing over the top and gently toss until the ingredients are evenly coated.
Finish and serve
Fold in the sliced basil just before serving.
Transfer the salad to a serving bowl and drizzle lightly with balsamic glaze. Serve chilled or at room temperature.
How to Cook Orzo for Pasta Salad
- Orzo cooks quickly, and because it's so small, it can become soft before you realize it.
- Check the pasta about a minute before the suggested package time. It should be tender but still have a little bite in the center.
- Once the orzo is cooked, drain it right away and rinse it briefly with cool water. This stops the cooking and removes some of the extra starch that can make the pasta clump together.
- Don't rinse it for too long. You only want to cool it slightly, not wash away all of its flavor.
How to Keep the Salad from Getting Watery
- Fresh mozzarella and tomatoes both contain quite a bit of moisture, so draining them properly makes a big difference.
- Drain the mozzarella well and pat it gently with a paper towel if it seems especially wet.
- If your cherry tomatoes are very juicy, cut them shortly before assembling the salad. You can also place them cut-side down on a paper towel for a few minutes.
- Make sure the orzo is fully drained before adding it to the bowl, and wait to add the basil and balsamic glaze until close to serving.
Tina's Tips
- Salt the pasta water well. It should taste seasoned before the orzo goes in.
- Cut the tomatoes and mozzarella into similar-sized pieces so you get a little of both in every bite.
- Taste the vinaigrette before pouring it over the pasta. Add the honey if it tastes sharper than you prefer.
- Reserve a spoonful or two of dressing if you're making the salad ahead. Orzo absorbs vinaigrette as it sits, so the extra dressing helps freshen it up before serving.
- Add the basil at the end. Basil can bruise, wilt, and turn dark once it sits in dressing.
- Drizzle the balsamic glaze lightly over the finished salad. Too much can overpower the fresh tomato and mozzarella flavor.
Should You Rinse Orzo for Pasta Salad?
For this recipe, yes.
- A quick rinse with cool water stops the orzo from continuing to cook and helps prevent it from sticking together. This is especially useful when the pasta will be served cold or at room temperature.
- You don't need to rinse it until it's completely cold. Just rinse briefly, shake out the excess water, and let it drain well.
Can You Make Caprese Orzo Ahead of Time?
- Yes. This is a great make-ahead pasta salad.
- You can cook the orzo, prepare the dressing, cut the tomatoes and mozzarella, and combine everything up to one day in advance.
- Wait to add the fresh basil and balsamic glaze until shortly before serving. This keeps the basil green and prevents the glaze from staining the orzo.
- Because orzo absorbs dressing as it rests, toss the salad again before serving. Add a small splash of olive oil or reserved vinaigrette if it looks dry.
Variations
- Add arugula:Â Fold in a few handfuls of arugula for a fresh, peppery bite.
- Add prosciutto:Â Torn prosciutto makes the salad saltier, heartier, and perfect for an antipasto-style spread.
- Add pesto:Â Whisk a spoonful of pesto into the vinaigrette for an extra layer of basil flavor.
- Add grilled chicken:Â Turn the salad into an easy lunch or light dinner with sliced grilled chicken.
- Use burrata:Â Skip the mozzarella pearls and tear burrata over the salad just before serving.
- Add cucumber:Â Diced cucumber adds a fresh crunch and makes the salad feel even lighter.
- Add sun-dried tomatoes:Â Replace some of the cherry tomatoes with chopped sun-dried tomatoes for a deeper, more savory flavor.
- Add pine nuts:Â Toasted pine nuts add a buttery crunch and work well with the basil and mozzarella.
What to Serve with Caprese Orzo
Caprese Orzo is fresh and flavorful, but still simple enough to pair with a wide variety of main dishes. It's especially good with grilled meats and seafood because the tomato, basil, mozzarella, and balsamic flavors balance anything smoky or savory.
Try serving it with:
You can also serve Caprese Orzo with grilled sausages, burgers, pork chops, shrimp skewers, or a simple roasted chicken.
Storage
- Store leftover Caprese Orzo in an airtight container in the refrigerator for up to 3 days.
- The orzo will continue absorbing the dressing as it sits. Before serving leftovers, toss the salad with a small drizzle of olive oil or a little extra vinaigrette.
- The basil may darken in the refrigerator, but the salad will still taste good. Add a little fresh basil to brighten up each serving.
- I don't recommend freezing this recipe because the fresh tomatoes and mozzarella will lose their texture once thawed.
Frequently Asked Questions
It's best served slightly chilled or at room temperature. Very hot orzo can cause the mozzarella to soften too much and the basil to wilt. Let the pasta cool slightly before assembling.
Yes. Mozzarella pearls are perfect for this salad. Leave very small pearls whole or use larger ciliegine.
No. The honey is optional. Use it when your tomatoes aren't especially sweet or when you want to soften the acidity of the red wine vinegar.
Caprese Orzo Salad
Ingredients
For the Orzo Salad
- 10 ounces uncooked orzo
- 10 ounces cherry tomatoes halved
- 8 ounces fresh mozzarella pearls or ciliegine halved
- ½ cup fresh basil thinly sliced
- Balsamic glaze for serving
For the Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 small garlic clove grated or minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon honey optional
Instructions
- Cook the orzo:Â Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Drain and rinse briefly with cool water to stop the cooking. Let it drain well.
- Make the dressing:Â While the orzo cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic, kosher salt, black pepper, and honey, if using, until smooth.
- Assemble the salad:Â Add the cooked orzo, cherry tomatoes, and mozzarella to a large bowl. Pour the dressing over the top and toss until everything is well coated.
- Finish and serve:Â Fold in the fresh basil just before serving. Drizzle lightly with balsamic glaze and serve chilled or at room temperature.
Notes
- Cook the orzo only until al dente so it holds its shape in the salad.
- Drain the orzo and fresh mozzarella thoroughly to prevent the salad from becoming watery.
- Add the fresh basil and balsamic glaze shortly before serving.
- If you're making the salad ahead, reserve a little dressing to add before serving.
- The honey is optional but helps balance the vinaigrette if the tomatoes aren't particularly sweet.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Caprese Orzo
Ingredients
- 1 lb orzo cooked
- ¼ 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
Instructions
- 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.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Ankur Patel says
I've made this a few times! So easy and good
Tasting With Tina says
So happy you like it! It's such an easy recipe and great for entertaining!