Caprese Orzo Pasta Salad (Printer-friendly)
Tender orzo pasta with cherry tomatoes, fresh mozzarella, and basil in balsamic vinaigrette. A vibrant Italian-inspired dish ready in 25 minutes.
# What You’ll Need:
→ Pasta
01 - 1 cup orzo pasta
→ Vegetables & Cheese
02 - 1 ½ cups cherry tomatoes, halved
03 - 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
04 - ½ cup fresh basil leaves, torn
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 2 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper
→ Optional Garnish
10 - Cracked black pepper, to taste
11 - Extra basil leaves
# How-To Guide:
01 - Cook orzo pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop cooking. Let cool completely.
02 - In a large bowl, combine cooled orzo, cherry tomatoes, mozzarella, and basil.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Adjust seasoning if needed. Garnish with extra basil and cracked black pepper if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The orzo soaks up that balsamic dressing like tiny flavor sponges
- It comes together faster than you can set a outdoor table
- Everyone thinks you put way more effort into it than you actually did
02 -
- Rinsing the orzo under cold water is non negotiable or it keeps cooking and turns mushy
- The dressing needs at least 30 minutes in the fridge for the flavors to really marry
- Adding fresh basil right before serving keeps it from turning dark and slimy
03 -
- Buy the mozzarella balls floating in whey, not vacuum packed
- Let the salad sit at room temperature for 15 minutes before serving
- Save some basil leaves to scatter on top right before serving