Save to Pinterest There's something about summer that makes you crave dishes you can throw together with your hands still wet from washing vegetables. One afternoon, I was standing in my kitchen with an armful of basil from the garden, and it hit me—why not take the flavors of a caprese salad and scatter them through warm orzo? The result was this pasta salad that tastes like eating a fresh tomato and mozzarella sandwich, but with the gentle chew of rice-shaped pasta underneath.
I brought this to a potluck last July when a friend casually mentioned she'd been eating sad desk lunches all week. Watching her take a second helping and then ask for the recipe before even finishing the first felt like the highest compliment. It's become my go-to when I want to show up with something that tastes both impressive and honest.
Ingredients
- Orzo pasta: Those little rice-shaped noodles hold vinaigrette like tiny cups, which is the whole point of this salad.
- Cherry tomatoes: Halve them so they release their juice into the warm pasta, creating a subtle sauce as everything cools.
- Fresh mozzarella balls (bocconcini): If you can't find them, use a block and tear it into bite-sized pieces—the irregular shapes actually feel more relaxed and intentional.
- Fresh basil: Slice it just before mixing so it stays green and fragrant, not bruised and dark.
- Extra-virgin olive oil: Don't skimp here; it's the foundation of the dressing and you'll taste every drop.
- Balsamic vinegar: The good stuff, not the thin grocery store kind that tastes like nothing but sharpness.
- Dijon mustard: A small spoon worth helps the dressing emulsify and adds a quiet depth.
- Garlic clove: One small clove minced fine—too much turns this into something aggressive instead of bright.
Instructions
- Cook the orzo until it's just past tender:
- Bring a large pot of generously salted water to a rolling boil, add the orzo, and cook according to the package instructions until al dente. The moment it's done, drain it and rinse under cold water while stirring with a fork so the pasta cools quickly and doesn't clump.
- Bring the components together while the pasta is still warm:
- In a large bowl, combine the cooled orzo with the halved cherry tomatoes, mozzarella, and basil. The warmth helps everything meld without cooking the cheese.
- Make a proper vinaigrette:
- In a small bowl, whisk the olive oil, balsamic vinegar, mustard, minced garlic, salt, and pepper until the mixture emulsifies and clings to your whisk. You should be able to taste the garlic and vinegar equally.
- Dress the salad gently:
- Pour the vinaigrette over the bowl and toss with a light hand so the mozzarella stays in pieces instead of getting smashed into the pasta. Taste a bite and adjust salt and pepper if it needs it.
- Let it settle before serving:
- If you have 30 minutes, let it chill slightly so the flavors marry and deepen. If you're hungry now, serve it warm—it's delicious either way.
Save to Pinterest A friend's daughter once asked why this salad tasted like summer in a bowl, and I realized that's exactly what it is—the taste of tomatoes at peak ripeness, herbs still warm from the sun, and that moment when you decide dinner doesn't need to be complicated to feel special.
The Beauty of Simplicity
This salad teaches you something quiet about cooking: that sometimes the best dishes come from respecting good ingredients instead of fussing over them. There's no cream, no lengthy reduction, no technique that requires three hands. Just pasta, tomatoes, cheese, basil, and vinegar combined with the understanding that sometimes more isn't better—just different.
How to Customize It
The skeleton of this recipe is flexible enough to absorb additions without losing its identity. A handful of peppery arugula mixed in at the last moment adds a sharp edge, while toasted pine nuts scattered on top bring a buttery crunch that catches you by surprise. Even a drizzle of thick, dark balsamic glaze right before serving transforms it from light to indulgent, depending on the moment and who you're feeding.
From Your Kitchen to the Table
What makes this salad perfect for summer entertaining is that it lives in the space between side dish and main course, which means you can serve it with almost anything and it never feels wrong. It pairs beautifully with grilled chicken, fresh fish, or just good bread and cheese for a meal that feels both casual and thoughtful.
- If you're making it ahead, keep the components separate and assemble just before serving to avoid a waterlogged salad.
- A crisp white wine like Pinot Grigio cuts through the richness of the mozzarella and complements the vinegar perfectly.
- Leftovers taste good cold straight from the refrigerator, though the texture of the pasta softens slightly after a day.
Save to Pinterest This salad lives in your kitchen now, ready for the moment you need something that tastes like care but doesn't demand it. Make it often, and it becomes the meal people remember asking you about months later.