Save to Pinterest Last summer, my neighbor brought over a bowl of this salad to a backyard dinner, and I watched it disappear faster than anything else on the table. She explained it with such ease—cold orzo, fresh mozzarella, basil from her garden, a simple vinaigrette—that I felt almost silly for never thinking to combine them. The way the warm pasta absorbed the dressing while the tomatoes stayed bright and the cheese stayed creamy made me understand why she made it constantly. Now I find myself reaching for it whenever I need something that tastes both effortless and special.
I made this for a picnic once, and my daughter insisted on eating it straight from the tupperware on the drive there, standing in the parking lot with vinegar dripping down her chin. She announced between bites that it tasted like Italy, which seemed like high praise from a seven-year-old who usually stuck to buttered noodles. That moment taught me that simple food made with good ingredients doesn't need to be complicated to feel like a celebration.
Ingredients
- Orzo pasta: This rice-shaped pasta is the backbone here—use the real thing, not some substitute, because its small size lets it soak up the dressing without getting mushy.
- Cherry tomatoes: Hunt for ones that actually taste like tomatoes, halved so their sweetness mingles with the balsamic.
- Fresh mozzarella balls (bocconcini): Keep them cold until the last moment, and halve them so they distribute evenly throughout each bite.
- Fresh basil: Slice it just before serving or the edges will bruise and turn dark, which affects both the look and the delicate flavor.
- Extra-virgin olive oil: This is not the place to skimp—a good oil makes the dressing taste alive.
- Balsamic vinegar: Real aged balsamic will round out the dressing beautifully, though even a decent grocery store version works fine.
- Dijon mustard: Just a teaspoon acts as an emulsifier, keeping the oil and vinegar from separating.
- Garlic clove: One small one, minced fine, adds depth without overpowering the delicate mozzarella.
Instructions
- Boil and cool the orzo:
- Bring salted water to a rolling boil—the water should taste like the sea—then add orzo and cook until just tender, about 8 to 10 minutes. Drain it and rinse with cold water right away, stirring gently so it doesn't clump.
- Build the salad:
- Combine the cooled orzo with tomatoes, mozzarella, and basil in a large bowl, being gentle so you don't break the cheese into small pieces.
- Make the vinaigrette:
- Whisk together olive oil, balsamic, Dijon, minced garlic, salt, and pepper in a small jar or bowl until the mustard helps emulsify everything into a cohesive dressing.
- Dress and taste:
- Pour the dressing over the salad and toss gently, then taste a bite and adjust the salt or vinegar as needed—this is your chance to make it exactly right.
- Chill or serve:
- You can eat it immediately while the pasta is still slightly warm, or refrigerate it for 30 minutes to let all the flavors deepen and marry together.
Save to Pinterest There's something almost meditative about standing in your kitchen on a hot day, knowing you're making something cold and bright that people will actually want to eat. This salad has that effect on me—it feels like you're doing something good without any of the fuss.
The Beauty of Simplicity
This salad proves that you don't need a long list of ingredients or complicated techniques to create something memorable. The magic is in choosing the best tomatoes you can find, the creamiest mozzarella your market has, and treating each ingredient with respect. When you're working with so few components, each one matters.
When to Make This
Summer is obviously the perfect time, when tomatoes are at their peak and basil is practically growing faster than you can use it. But honestly, I've made this in March and December too, and while the tomatoes might not sing quite the same way, good ingredients still deliver. It's one of those dishes that adapts to the season without losing its identity.
Variations and Additions
The base recipe is perfect as is, but it welcomes gentle additions if you want to build on it. Toasted pine nuts add a nutty crunch, fresh arugula brings a peppery note, and a thin drizzle of aged balsamic glaze right before serving adds a touch of sweetness that some people find irresistible.
- Try adding a small handful of arugula or microgreens for a peppery contrast.
- Scatter some toasted pine nuts or walnuts on top for texture and depth.
- A final drizzle of balsamic glaze transforms it into something a little more elegant without changing the essential character of the dish.
Save to Pinterest This is the kind of recipe that becomes a trusted friend in your kitchen—you'll find yourself making it again and again because it works, it's beautiful, and people genuinely love it. That's really all any of us need.
Common Recipe Questions
- → How do you cook orzo for this dish?
Boil the orzo in salted water until al dente, about 8–10 minutes, then drain and rinse with cold water to cool.
- → Can I prepare this salad ahead of time?
Yes, you can mix all ingredients and chill for 30 minutes to enhance the flavors before serving.
- → What can I add for extra flavor?
Consider adding arugula, toasted pine nuts, or drizzling extra balsamic glaze for added depth.
- → Is there a substitute for mozzarella balls?
Diced fresh mozzarella works well as an alternative to mozzarella balls in this dish.
- → What wine pairs well with the salad?
A crisp white wine like Pinot Grigio complements the fresh and tangy flavors beautifully.