Caprese Orzo Salad (Printer View)

A vibrant mix of orzo, cherry tomatoes, mozzarella, and basil tossed in a tangy balsamic dressing.

# What you'll need:

→ 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 tbsp extra-virgin olive oil
07 - 2 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/4 tsp salt
11 - 1/4 tsp black pepper

# Method:

01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, approximately 8–10 minutes. Drain and rinse under cold water to cool.
02 - In a large bowl, mix the cooled orzo, halved cherry tomatoes, mozzarella balls, and sliced basil leaves.
03 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
05 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those evenings when you want something fresh but don't have energy for fuss.
  • The warm pasta softens just enough to soak in the dressing while the cool mozzarella and tomatoes stay crisp, creating this wonderful textural play.
  • It tastes even better after sitting in the fridge, so you can make it ahead and let the flavors get cozy with each other.
02 -
  • Never dress the salad more than a few hours ahead—the acid in the vinegar will eventually soften the mozzarella and turn everything a bit mushy, so last-minute tossing is your friend.
  • Al dente pasta matters here in a way it might not for heavier, saucier dishes; overcooked orzo will absorb all the dressing and become gluey, so set a timer and taste early.
03 -
  • If you buy fresh mozzarella in a container of liquid, drain it well before using it in the salad—excess moisture will dilute your dressing and make everything soggy.
  • Make the dressing in a jar and shake it instead of whisking; you'll get a more stable emulsion and it's easier to store any leftovers in the fridge.
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