Save There's something about July afternoons that makes me crave this salad. I discovered it by accident, honestly—I'd overcooked a batch of orzo the summer before and was determined not to waste it. Instead of starting fresh, I tossed the still-warm pasta with cherry tomatoes from my neighbor's garden and some mozzarella I'd picked up at the market. One bite and I knew I'd stumbled onto something special. Now it's the first thing I reach for when I want something bright and filling without heating up the kitchen.
I made this for a potluck last summer where everyone else brought heavy casseroles and grilled meats. My salad bowl was the first thing empty, and someone asked for the recipe before they even finished eating. That's when I realized this wasn't just a side dish—it was the kind of thing people actually wanted to remember.
Ingredients
- Orzo pasta: This rice-shaped pasta holds the dressing better than larger shapes and gives you those satisfying, toothy bites when cooked to just al dente.
- Cherry tomatoes: Hunt for the sweetest ones you can find, preferably in season—they're the backbone of this salad's brightness and won't water it down like larger tomatoes.
- Fresh mozzarella balls: The creamy pockets you get from bocconcini are non-negotiable; aged mozzarella will just crumble and disappear.
- Fresh basil: Slice it just before serving, because bruising releases oils and turns it dark and bitter within minutes.
- Extra-virgin olive oil: This is where you actually taste the difference between good and mediocre oil—don't skimp.
- Balsamic vinegar: The tangy sweetness is what ties everything together, so use real balsamic, not the cheap stuff that tastes like burnt sugar.
- Dijon mustard: Just a touch helps emulsify the dressing so it clings to the pasta instead of pooling at the bottom.
- Garlic: One small clove is enough; raw garlic can overpower if you're not careful.
Instructions
- Cook the orzo until it's just tender:
- Bring a pot of salted water to a rolling boil and add the orzo, stirring once so it doesn't stick to itself. After about 8 minutes, taste a piece—you want it soft but still with a slight resistance when you bite. Drain it in a colander and run cold water through it for a minute, then spread it on a plate to cool completely.
- Build the salad base:
- In a large bowl, toss together the cooled orzo with the halved tomatoes, mozzarella, and sliced basil. The pasta should be completely cooled, or the heat will start melting your cheese into oblivion.
- Whisk together the dressing:
- In a smaller bowl or a mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake vigorously for about 30 seconds until it looks creamy and emulsified—the mustard acts as a glue that holds it all together.
- Dress the salad with a gentle hand:
- Pour the dressing over everything and toss with a wooden spoon, being careful not to break up the mozzarella. Taste a bite and add more salt or pepper if it needs it—remember that dressing often tastes less intense once it's sitting on cold pasta.
- Chill or serve right away:
- You can eat this immediately, but if you have 30 minutes, pop it in the fridge and let the flavors get to know each other. The pasta will absorb the dressing and taste even better.
Pin it My daughter once asked if this counted as a 'real lunch' because there was no meat in it. She's a convert now and actually requests it for her school lunch the next day. That moment made me realize this salad had become part of our family's eating routine, not just a summer novelty.
Making It Your Own
This recipe is forgiving and flexible in the best ways. I've added everything from crispy pancetta to roasted pine nuts to arugula, and it never disappoints. The base is solid enough to support whatever you're in the mood for, so don't be afraid to improvise based on what you have on hand or what your garden is producing that week.
Serving and Pairing
This salad is equally at home as a main course on a hot day or as a fresh side alongside grilled chicken or fish. The acidity and brightness make it a natural pairing with lighter wines, and it keeps beautifully in the refrigerator for a couple of days, though the basil will eventually darken if you dress it too far in advance. For picnics or potlucks, I pack the dressing separately and toss it together right before serving.
Storage and Make-Ahead Tips
You can cook the orzo and chop the vegetables hours in advance, storing them separately in airtight containers until you're ready to assemble. The dressing also keeps for several days in a mason jar—just give it a shake before using. The only thing you want to do at the last minute is add the basil and mozzarella, since they're the most delicate components and will start to deteriorate if dressed too early.
- Prep the pasta and vegetables in the morning and assemble just before lunch or dinner.
- Make extra dressing and use it on green salads all week long.
- If you're taking this somewhere, pack the undressed salad in a container and toss with dressing when you arrive.
Pin it This is the kind of salad that proves you don't need complicated techniques or exotic ingredients to make something truly delicious. It's become my go-to when I want to feel nourished and satisfied without spending hours in the kitchen.
Frequently Asked Questions
- → How do I cook orzo perfectly for this dish?
Boil salted water and cook the orzo until al dente, about 8–10 minutes. Drain and rinse with cold water to stop cooking and cool the pasta.
- → Can I prepare the dish in advance?
Yes, chilling it for about 30 minutes helps meld flavors together, making it even more refreshing.
- → What are good additions to enhance the salad?
Adding arugula, toasted pine nuts, or a drizzle of extra balsamic glaze can enhance texture and flavor complexity.
- → Is there a recommended pairing for this dish?
A crisp white wine like Pinot Grigio pairs wonderfully, complementing the fresh and tangy components.
- → How can I adjust the dressing if I prefer less acidity?
Reduce the balsamic vinegar slightly and balance with extra olive oil or a pinch of sugar for a milder tang.