Caprese Orzo Salad Fresh (Printer-friendly)

Tender orzo mixed with cherry tomatoes, mozzarella, basil, and tangy balsamic dressing, perfect for warm days.

# 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 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 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 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to coat evenly.
05 - Adjust seasoning if needed and serve immediately or chill for 30 minutes to develop flavors.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and somehow tastes even better the next day when flavors have had time to mingle.
  • The creamy mozzarella against the tangy vinegar creates this perfect balance that keeps you coming back for just one more forkful.
  • It's the kind of dish that works whether you're feeding guests or feeding yourself on a lazy afternoon.
02 -
  • Don't add the dressing until you're ready to serve, or the pasta will absorb all of it and the salad will taste dry by lunchtime the next day.
  • Cold orzo is non-negotiable—warm pasta will wilt the basil and melt the mozzarella into greasy puddles rather than those lovely little creamy pockets.
  • The balsamic vinegar does the heavy lifting in flavor, so choose one you'd actually drink from a spoon if nobody was watching.
03 -
  • If your balsamic is thin and watery, you can simmer it in a small pan for a few minutes to concentrate the flavor and get a glaze instead of a vinegar.
  • Tear the basil by hand rather than cutting it with a knife, which bruises the leaves and turns them dark—your eyes will thank you and so will your taste buds.
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