Caprese Orzo Salad (Printable Version)

Tender orzo meets juicy tomatoes, creamy mozzarella, and basil in a tangy balsamic blend.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt for boiling water

→ Vegetables & Cheese

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

→ Dressing

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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool.
02 - In a large bowl, mix the cooled orzo, cherry tomatoes, mozzarella balls, and sliced basil.
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 and toss gently to combine all ingredients evenly.
05 - Adjust seasoning if needed. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together faster than you can boil water, yet tastes like you spent hours fussing.
  • The creamy mozzarella against tart balsamic feels like a small luxury without any fuss.
  • It actually gets better as it sits, so you can prep it ahead and let the flavors mingle while you do other things.
02 -
  • Never dress this salad more than an hour before eating, or the tomatoes will release too much liquid and make everything mushy and bland.
  • If you're making it ahead, keep the dressing separate and toss just before serving so everything stays fresh and the basil doesn't turn dark.
03 -
  • Slice your basil by rolling the leaves loosely and cutting across them with a sharp knife, rather than chopping, which bruises them and turns them bitter.
  • If you're serving this at a gathering, prep everything ahead but dress it no more than thirty minutes before people arrive so the pasta stays fluffy and the cheese stays creamy.
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