Caprese Orzo Salad Fresh (Print Version)

Tender orzo combines with juicy tomatoes, creamy mozzarella, basil, and balsamic for a light, vibrant dish.

# 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 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon 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 with cold water to stop cooking and cool the pasta.
02 - In a large bowl, mix the cooled orzo, halved cherry tomatoes, mozzarella balls, and sliced basil leaves.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to coat evenly.
05 - Adjust seasoning to taste if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Additional Tips::

01 -
  • It comes together in 25 minutes flat, making it perfect for those nights when you're hungry but too hot to cook.
  • The flavors actually improve if you let it sit, so you can make it hours ahead and still impress guests.
  • One bowl, minimal cleanup, and somehow it tastes fancier than the effort you put in.
02 -
  • Cold pasta and cold vegetables are essential—warm or room-temperature components will cause the mozzarella to sweat and separate.
  • Add the basil last and cut it with a knife rather than tearing it; tearing bruises the leaves and turns them dark and bitter within minutes.
03 -
  • Toast a handful of pine nuts in a dry skillet for a minute until fragrant, then scatter them over the salad for a textural contrast that feels almost fancy.
  • A drizzle of aged balsamic glaze (the thick, syrupy kind) at the very end adds a glossy richness that elevates this from simple to restaurant-worthy.
Go Back