Caprese Orzo Salad Fresh (Print Version)

Tender orzo, juicy tomatoes, creamy mozzarella, and basil tossed in a tangy balsamic dressing.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta (180 g)
02 - Salt, for boiling water

→ Vegetables & Cheese

03 - 1 cup cherry tomatoes, halved (150 g)
04 - 1 cup fresh mozzarella balls (bocconcini), halved (125 g)
05 - 1/4 cup fresh basil leaves, sliced (10 g)

→ 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

# Steps to Follow:

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 mixing bowl, combine the cooled orzo, halved cherry tomatoes, mozzarella balls, and sliced basil leaves.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means you can make it while guests are arriving without stress.
  • The warm pasta soaks up the vinaigrette while cooling, creating layers of flavor that taste better than the sum of its parts.
  • It's naturally vegetarian, travels beautifully to potlucks, and tastes just as good the next day.
02 -
  • The warm pasta soaks up the dressing as it cools, so the salad tastes better the longer it sits—make it 15 minutes early if you can.
  • Don't halve the mozzarella until just before serving, or it will start to weep and lose its delicate texture.
  • Toss the whole thing gently, like you're handling something precious, because aggressive mixing will turn the mozzarella into sad little bits.
03 -
  • Make the dressing in a small jar, cap it, and shake it vigorously—this creates a better emulsion than whisking in a bowl.
  • If you're taking this somewhere, pack the dressed salad in a container and bring fresh basil separately to toss in just before serving, so it stays bright green instead of bruising during transport.
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