Caprese Orzo Pasta Salad (Print)
Refreshing Italian orzo with tomatoes, mozzarella, and basil in balsamic dressing
# What You Need:
→ Pasta
01 - 1 cup (200 g) orzo pasta
02 - 1 tablespoon salt for boiling water
→ Vegetables & Cheese
03 - 1 cup (150 g) cherry tomatoes, halved
04 - 1 cup (125 g) fresh mozzarella balls (bocconcini), halved
05 - 1/3 cup (15 g) fresh basil leaves, torn
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1½ tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Boil orzo in salted water until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking process.
02 - Whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until fully emulsified.
03 - In a large salad bowl, toss together cooked orzo, halved cherry tomatoes, mozzarella balls, and torn basil leaves.
04 - Pour vinaigrette over salad mixture and toss gently to coat evenly. Adjust seasoning to taste and serve immediately, or refrigerate up to 2 hours for enhanced flavor.
# Expert Advice:
01 -
- The orzo soaks up that balsamic dressing like tiny flavor sponges
- You can make it ahead and it actually tastes better after sitting
- Everyone thinks you put way more effort into it than you actually did
02 -
- Rinsing the pasta under cold water is crucial, otherwise it keeps cooking and turns mushy
- The dressing tastes strong on its own but mellows beautifully once it coats everything
- This salad actually gets better after sitting in the fridge for a couple hours
03 -
- Buy the mozzarella balls floating in liquid, they stay softer and creamier
- If you only have large mozzarella, cut it into small cubes the same size as the tomatoes