Caprese Orzo Pasta Salad (Printable)
Tender orzo tossed with cherry tomatoes, fresh mozzarella, and basil in balsamic vinaigrette
# 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
# Directions:
01 - Bring a large pot of salted water to boil. Cook orzo according to package directions until al dente, approximately 8–10 minutes. Drain thoroughly and rinse under cold water to halt cooking process.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until completely emulsified.
03 - Place cooked orzo, cherry tomatoes, mozzarella balls, and basil leaves in a large salad bowl. Toss ingredients gently to distribute evenly.
04 - Pour balsamic vinaigrette over salad mixture. Toss gently until all ingredients are evenly coated. Taste and adjust seasoning as desired.
05 - Serve immediately for best texture, or refrigerate for up to 2 hours to allow flavors to meld together.
# Expert Advice:
01 -
- The orzo soaks up that balsamic vinaigrette instead of letting it pool at the bottom
- It travels beautifully and actually tastes better after sitting for an hour
- Everything can be prepped ahead except the final toss
02 -
- Rinse the orzo thoroughly with cold water or it will continue cooking and become gummy
- The dressing needs to be made right before tossing, or the garlic can become overpowering
- Add the fresh basil last if making ahead, or it will turn dark and wilted
03 -
- Salt the pasta water aggressively, the orzo needs that foundation seasoning
- Let the dressed salad sit for 15 minutes before serving, the flavors need time to marry