Save I discovered this salad on a sweltering afternoon when my neighbor knocked on the kitchen door with a basket of cherry tomatoes so ripe they were practically begging to be used. We stood there, dripping in the heat, and she mentioned a pasta salad her mother used to make in Amalfi—nothing fancy, just orzo, tomatoes, and cheese tossed together while everything was still warm enough to meld. That conversation sparked something, and I decided to build on her memory with fresh basil from my garden and a proper balsamic vinaigrette. The result was so bright and summery that I've made it dozens of times since.
I remember bringing this to a potluck once and watching people go back for seconds without even asking what was in it—they just knew it tasted like summer. One friend admitted she'd been skeptical of orzo pasta until that moment, assuming it was somehow inferior to regular pasta, but the way it catches the vinaigrette and holds onto the basil completely changed her mind. That's when I realized this humble salad could actually convert people.
Ingredients
- Orzo pasta (1 cup, about 180g): This tiny, rice-shaped pasta is the heart of the dish—it's delicate enough to let other flavors shine but substantial enough to keep the salad feeling like a real meal, not just a vegetable heap.
- Cherry tomatoes (1 cup, about 150g, halved): Look for the sweetest ones you can find; the juices they release as you cut them become part of the dressing magic.
- Fresh mozzarella balls, bocconcini (1 cup, about 125g, halved): These little rounds stay creamy and tender in a way that blocks of mozzarella never do—they're worth hunting down at the cheese counter.
- Fresh basil leaves (1/4 cup, about 10g, sliced): Tear or slice these just before serving to keep them from bruising and turning dark; I learned this the hard way after preparing everything an hour too early.
- Extra-virgin olive oil (3 tbsp): Don't skimp here—this is one of three main ingredients in the dressing, so use something you'd actually want to drizzle on bread.
- Balsamic vinegar (2 tbsp): The acidity and subtle sweetness are what make this dressing sing, balancing the richness of the cheese perfectly.
- Dijon mustard (1 tsp): Just a touch acts as an emulsifier, keeping the oil and vinegar from separating and adding a whisper of sophistication.
- Garlic clove (1 small, minced): One clove is all you need—more and it overpowers the delicate tomato and basil.
- Salt and black pepper (1/4 tsp each): Taste as you go; fresh ingredients vary in their own seasoning, and you might need a pinch more.
Instructions
- Boil the pasta until just tender:
- Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Add the orzo and stir once to prevent sticking, then cook for 8–10 minutes until al dente, which means it should have a slight firmness when you bite it, not mushy. Drain into a colander and rinse with cold water until the pasta cools completely; this stops it from cooking further and keeps the grains separate.
- Combine the main ingredients:
- In a large bowl, add the cooled orzo, halved cherry tomatoes, halved mozzarella, and basil. At this point, everything looks almost raw—trust that the dressing will bring it all together.
- Whisk the dressing until silky:
- In a small bowl or jar, pour in the olive oil and balsamic vinegar, then add the Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture turns slightly cloudy and emulsified; you'll see it come together almost like magic.
- Toss everything together gently:
- Pour the dressing over the salad and use two large spoons to toss everything together, being careful not to crush the mozzarella or tomatoes. The warmth of the pasta will soften just slightly as it mingles with the cool vegetables, creating a beautiful balance.
- Taste and serve warm or chilled:
- Take a bite and decide if you need a touch more salt or pepper—every batch of tomatoes is different, so trust your palate. You can eat this immediately while the pasta is still slightly warm, or cover it and chill for 30 minutes to let the flavors deepen, which I often prefer on hot days.
Save There's a particular kind of joy that comes from serving something this simple and watching people slow down to actually taste it. I think it's because each element—the sweetness of the tomato, the cool creaminess of the cheese, the peppery basil, the balanced vinaigrette—speaks for itself without any heavy cream or complicated technique to hide behind.
The Orzo Secret
Most people reach for regular pasta shapes for salads, but orzo was a revelation for me. It has this subtle elegance—each tiny grain catches just enough dressing to flavor it fully, but stays light enough that you don't feel weighed down after eating it. I've noticed it also works beautifully when you want to stretch a salad to feed more people than you planned for, since a little goes a long way.
Building the Perfect Dressing
The dressing is where this salad earns its stripes, and it's simpler than you'd think. The trick I've learned is to make sure your acid and oil are in the right proportion—too much vinegar and it becomes sharp and one-dimensional, too much oil and it coats your mouth without adding flavor. That Dijon mustard isn't just filler; it's actually doing the heavy lifting of keeping everything emulsified, which is why I never skip it.
Variations and Additions
While this salad is perfect on its own, I've learned a few tricks over the years for when I want to dress it up or adapt it to what's in my pantry. Sometimes the addition of something unexpected—a handful of crisp arugula, a sprinkle of toasted pine nuts, or a drizzle of aged balsamic glaze—can transform it into something that feels new again, even though the foundation stays true.
- A small handful of peppery arugula stirred in at the last moment adds a gentle bite and sophisticated edge.
- Toasted pine nuts scattered on top just before serving bring a buttery richness and pleasant crunch that elevates the whole dish.
- A final drizzle of thicker, aged balsamic glaze (as opposed to the thinner vinegar you use in the dressing) adds a glossy finish and subtle sweetness.
Save This salad has become one of my go-to dishes for warm days and impromptu gatherings, and I hope it becomes that way for you too. There's something deeply satisfying about making something that tastes bright and special in such a straightforward way.
Recipe Guide
- → How do I cook the orzo to the right texture?
Boil salted water and cook orzo until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- → What type of mozzarella works best here?
Fresh mozzarella balls (bocconcini) provide a creamy texture and balance well with the tomatoes and basil.
- → Can I prepare this salad ahead of time?
Yes, chilling it for 30 minutes enhances the flavor and allows the dressing to meld with the ingredients.
- → What alternatives can I use for added crunch?
Try adding toasted pine nuts or chopped arugula for extra texture and flavor complexity.
- → How should I store leftovers?
Keep any leftovers covered in the refrigerator and consume within one to two days for optimal freshness.