Caprese Orzo Salad
This easy Caprese Orzo combines tender orzo, cherry tomatoes, fresh mozzarella, basil, and a tangy vinaigrette for a fresh summer pasta 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: 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: 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: 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: 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?
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