Caprese Orzo Pasta Salad (Printable Version)
Tender orzo tossed with fresh tomatoes, mozzarella balls, and basil in a balsamic vinaigrette for a light Italian-inspired dish.
# What You Need:
→ Pasta
01 - 1 cup (200 g) orzo pasta
02 - 1 tablespoon salt for boiling water
→ Vegetables & Cheese
03 - 1 cup (150 g) cherry tomatoes, halved
04 - 1 cup (125 g) fresh mozzarella balls (bocconcini), halved
05 - 1/3 cup (15 g) 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 Steps:
01 - Cook the orzo pasta in a large pot of salted boiling water according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until well combined.
03 - In a large salad bowl, combine the cooked orzo, cherry tomatoes, mozzarella balls, and basil leaves.
04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for up to 2 hours for enhanced flavor.
# Helpful Tips:
01 -
- The orzo stays perfectly tender even after chilling, never getting that weird chewy texture that ruins some pasta salads
- Balsamic and honey create this sweet tangy situation that makes you want to eat the entire bowl with a spoon
02 -
- Rinse the pasta thoroughly with cold water or it will keep cooking and turn into mushy sadness
- This salad actually tastes better after sitting for an hour so the flavors can really get to know each other
03 -
- Use a microplane to grate the garlic instead of mincing for a smoother texture
- Let the dressed salad sit at room temperature for 15 minutes before serving to wake up the flavors