Caprese Orzo Salad is a fresh, light, and easy side dish that comes together in minutes! This pasta salad combines tender orzo, ripe tomatoes, fresh mozzarella, basil, and a quick balsamic vinaigrette.
Caprese orzo salad is the perfect summer pasta salad recipe for any backyard BBQ or even a quick weeknight dinner. All you need is a handful of ingredients and 20 minutes to get this easy side or main dish on the table.
I love a caprese salad, especially at the height of summer! All those beautiful ripe tomatoes, fresh mozzarella, and fresh basil is just such a winning flavor combo.
Add in some tender orzo pasta and a delicious balsamic vinaigrette? Sign me up! I love making caprese orzo salad as a main dish and adding some grilled chicken or grilled pork tenderloin.
This pasta salad with a healthy protein on top is a fresh and balanced meal that’s great for meal prep.
Caprese orzo salad is one of my favorite last-minute dishes that I love to throw together for a BBQ and always impress! Check out my other easy side dish recipes for more summer BBQ inspiration!
What is Orzo?
Orzo is one of my favorite ingredients! Orzo, also known as Risoni, is a form of short-cut pasta, shaped like a large grain of rice.
It’s common in mediterranean cooking and you can find it in soups, as part of a salad, in rice pilaf, or even cooked like risotto.
It’s such a versatile pasta and makes a great side dish!
Ingredients:
- 8 oz about 1 1/4 cup dried orzo
- 12 oz cherry tomatoes halved
- 3 tablespoons olive oil
- 1 tablespoon aged balsamic
- 1 garlic clove grated
- 8 oz fresh mozzarella diced or Ciliegine
- 1/2 cup chopped fresh basil
- kosher salt
- freshly cracked pepper
How to Make Caprese Orzo Salad:
You don’t need any fancy cookware to make this recipe, just a pasta pot and a mixing bowl! You can serve caprese orzo salad chilled or at room temperature.
Ingredients and Substitutions:
- Orzo. You can find orzo in the pasta aisle at most well-stocked grocery stores.
- Tomato. I love sherry tomatoes or grape tomatoes for this recipe, but any ripe tomato works, just be sure to chop it into bite-sized pieces.
- Fresh mozzarella. You can use baby mozzarella like ciliegine, or use a larger ball of fresh mozzarella cut into bite-sized pieces.
- Fresh basil. Chopped fresh basil leaves add tons of flavor.
- Balsamic vinegar. Opt for a nicer aged balsamic with a bit of sweetness.
- Olive oil. Go for the good stuff here! Since it’s not being cooked, you want an olive oil with good flavor.
- Garlic. Grate the garlic for best results so that you don’t end up with large pieces.
The Process:
- Marinate the tomatoes. In a mixing bowl, whisk together the olive oil, aged balsamic, garlic, salt, and pepper. Add the tomatoes and toss well. Set aside while the pasta cooks.
- Cook the pasta. Bring a pot of salted water to a rolling boil and add the orzo. Cook according to package instructions, until al dente. Drain into a colander and rinse with cold water until the pasta is cool enough to handle.
- Finish the pasta salad. Add the orzo to the tomatoes and mix in the fresh mozzarella and basil. Season to taste with salt and pepper and serve room temperature or chilled.
Marinate the tomatoes.
Cook the orzo then add it to the tomatoes.
Add the mozzarella and basil.
Toss well and season to taste.
Variations on Caprese Orzo Salad:
Caprese orzo salad is perfect for meal prep and so easy to customize! Here are my favorite ways to mix the recipe up:
Add a protein. This recipe is great topped with grilled chicken, shrimp, pork, salmon, etc. You can also keep this recipe vegetarian and add some chickpeas for texture and protein.
Add some veggies. I love adding some grilled vegetables to bulk the salad up like zucchini, bell pepper, mushrooms, onions, asparagus, etc. The sky is the limit here!
Roast the tomatoes. If you really want to concentrate that yummy summer tomato flavor, try roasting the tomatoes with a bit of olive oil, garlic, salt and pepper until soft before adding them to the orzo salad.
Storage Instructions:
If you find that you have leftover caprese orzo salad, it stores and reheats really well! I love this as an easy side dish for meal prep.
To store: Let the orzo salad cool to room temperature. Transfer to an airtight container and store in the fridge for up to 5 days.
What to Serve with Caprese Orzo Salad:
This caprese orzo salad can easily be a main dish, but I love serving it as a side dish alongside my favorite proteins and main dishes.
More Recipe Suggestions:
Lastly, if you make this Loaded Wedge Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Original Author: Half Baked Harvest
Caprese Orzo Salad
Equipment
Ingredients
- 8 oz about 1 1/4 cup dried orzo
- 12 oz cherry tomatoes halved
- 3 tablespoons olive oil
- 1 tablespoon aged balsamic
- 1 garlic clove grated
- 8 oz fresh mozzarella diced or Ciliegine
- 1/2 cup chopped fresh basil
- kosher salt
- freshly cracked pepper
Instructions
- Marinate the tomatoes. In a mixing bowl, whisk together the olive oil, aged balsamic, garlic, salt, and pepper. Add the tomatoes and toss well. Set aside while the pasta cooks.
- Cook the pasta. Bring a pot of salted water to a rolling boil and add the orzo. Cook according to package instructions, until al dente. Drain into a colander and rinse with cold water until the pasta is cool enough to handle.
- Finish the pasta salad. Add the orzo to the tomatoes and mix in the fresh mozzarella and basil. Season to taste with salt and pepper and serve room temperature or chilled.
