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Vibrant Caprese Orzo Salad with fresh mozzarella, tomatoes, and basil

Caprese Orzo Salad (Cold)

A refreshing, filling salad featuring orzo pasta, juicy tomatoes, creamy mozzarella, and fresh basil, perfect for warm days and potlucks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 to 1.5 cups Orzo pasta (dry) Adjust amount based on number of servings.
  • 2 handfuls Cherry or grape tomatoes, halved Use fresh, firm tomatoes.
  • 1 cup Fresh mozzarella, chopped or in pearls If using a ball, chop into bite-sized pieces.
  • 1 bunch Fresh basil, torn or sliced Add just before serving to keep it fresh.
  • 2 tablespoons Olive oil Use one you enjoy the flavor of.
  • 2 tablespoons Balsamic glaze or balsamic vinegar Glaze gives a fancier touch.
  • 1 small clove Garlic, grated or finely minced Optional but adds flavor.
  • to taste Salt and black pepper
Optional Extras
  • 1 cup Arugula or spinach For added greens.
  • 1 Chopped cucumber
  • 1 Roasted red peppers
  • 1 squeeze Lemon For brightness.

Method
 

Cooking the Orzo
  1. Bring a large pot of salted water to a boil and cook the orzo according to package instructions until tender, about 8-10 minutes.
  2. Drain the orzo and rinse it under cold water to stop the cooking process. Let it drain well.
Assembling the Salad
  1. Transfer the cooled orzo to a large mixing bowl.
  2. Add cherry tomatoes, mozzarella, basil, and optional extras if using.
  3. Drizzle with olive oil and balsamic glaze or vinegar.
  4. Grate or mince garlic and add, then season with salt and pepper.
  5. Gently toss all ingredients together until well combined.
Serving Suggestions
  1. Serve immediately or let the flavors meld in the refrigerator for at least 30 minutes before serving.

Notes

Best consumed within 3 days. Store in an airtight container to keep the basil fresh. Add basil just before serving if preparing in advance.