Caprese Orzo Pasta Salad (Printer-friendly)

Light Italian-inspired orzo with fresh tomatoes, mozzarella, and basil in balsamic dressing.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - 1 tablespoon salt for boiling water

→ Vegetables & Cheese

03 - 1 cup cherry tomatoes, halved
04 - 1 cup fresh mozzarella balls (bocconcini), halved
05 - 1/3 cup 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 Prepare:

01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package directions until al dente, approximately 8–10 minutes. Drain thoroughly and rinse under cold water to halt the cooking process.
02 - In a small mixing bowl, whisk together extra-virgin olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, salt, and black pepper until completely emulsified.
03 - In a large serving bowl, add the cooled orzo, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves.
04 - Pour the prepared balsamic vinaigrette over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • The tiny pasta captures all those classic Caprese flavors in every single bite
  • You can make it ahead and it actually tastes better after a few hours in the fridge
  • It travels beautifully to potlucks without wilting like regular lettuce salads
02 -
  • Rinse the cooked orzo under cold water until it's completely cool or the hot pasta will melt the mozzarella and wilt the basil
  • The salad needs at least 15 minutes to marinate before serving, but don't refrigerate for more than 4 hours or the basil will turn dark
03 -
  • Buy the mozzarella from the specialty cheese counter rather than pre-packaged for the creamiest texture
  • If your cherry tomatoes aren't sweet enough, add an extra pinch of honey to balance the acidity

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