Caprese Orzo Salad (Printable format)

Tender orzo mixed with juicy tomatoes, creamy mozzarella, basil, and tangy balsamic dressing for a fresh meal.

# List of ingredients:

→ 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

# How to make it:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, approximately 8 to 10 minutes. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, combine the cooled orzo pasta, halved cherry tomatoes, mozzarella balls, and sliced fresh basil.
03 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad ingredients and gently toss to ensure even coating.
05 - Season to taste if needed and serve immediately, or refrigerate for 30 minutes to enhance flavor.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can make it while your guests are still parking their cars.
  • The warm pasta absorbs the vinaigrette beautifully, so every bite tastes intentional, not like an afterthought.
  • One bowl, minimal cleanup, and nobody ever asks if there are leftovers because there usually aren't.
02 -
  • Rinse the hot pasta immediately after draining so it stops cooking and stays firm enough to hold the vinaigrette without falling apart.
  • Don't add the basil until the last moment before serving, or it'll turn dark and bitter from sitting in the acidic dressing.
  • If you're making this ahead, keep the dressing separate and toss everything together 15 minutes before serving so the pasta doesn't absorb all the liquid and turn gluey.
03 -
  • Toast pine nuts gently in a dry pan for 2-3 minutes and add them right before serving so they stay crunchy instead of dissolving into the dressing.
  • If you can't find fresh mozzarella, a block of good quality mozzarella di bufala torn into pieces by hand tastes richer and more luxurious than anything sliced with a knife.
  • Make extra vinaigrette and keep it in a jar in the refrigerator—it's delicious on greens, grilled vegetables, or even fresh peaches.
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