Caprese Orzo Salad (Printable)

Tender orzo, cherry tomatoes, mozzarella, and basil combined in a fresh balsamic dressing.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt, for boiling water

→ Vegetables & Cheese

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

→ 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, about 8–10 minutes. Drain and rinse under cold water to cool.
02 - In a large bowl, mix the cooled orzo with halved cherry tomatoes, mozzarella balls, and sliced basil leaves.
03 - 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 needed. Serve immediately or chill for 30 minutes to deepen flavors.

# Expert Advice:

01 -
  • It comes together in about 25 minutes, making it ideal for impromptu dinners or when you want something light.
  • The warm pasta softens slightly while the cold tomatoes and mozzarella keep everything bright and fresh.
  • It tastes even better after sitting for a bit, so you can make it ahead without stress.
02 -
  • Never skip the ice bath for the cooked orzo; warm pasta will release so much starch that your salad becomes gluey and the mozzarella melts into sad little puddles.
  • Toss everything gently with your hands or a wooden spoon rather than vigorous utensils, which will crush the delicate pasta and break apart the mozzarella.
  • Fresh mozzarella is non-negotiable here; low-moisture mozzarella or the pre-shredded kind will make this taste like a completely different dish.
03 -
  • Make sure your mozzarella is truly cold when you add it; if it's been sitting at room temperature, it will start to melt and lose its shape before you even dress the salad.
  • Taste and adjust the seasoning generously; pasta salads often need more salt and acidity than you'd think because cold pasta mutes flavors slightly.
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