Easy Caprese Orzo Pasta Salad
There’s something about a Caprese salad that never gets old. The combination of juicy tomatoes, fresh basil, and creamy mozzarella is always a winner. But sometimes, I want something a little more filling—something that can work as a side dish or even a light meal. That’s how this Caprese Orzo Pasta Salad became a staple in my kitchen.The first time I made this, I was looking for an easy pasta salad that wouldn’t feel heavy. I had fresh cherry tomatoes, basil from my garden, and some mozzarella pearls in the fridge. I decided to toss them with orzo pasta and a simple balsamic dressing. After one bite, I knew I had a recipe I’d be making again and again.This dish is fresh, flavorful, and perfect for any occasion. Whether I’m meal prepping for the week, bringing a side dish to a barbecue, or just craving a quick and easy lunch, this Caprese orzo pasta salad always delivers.
Equipment
- Medium pot (for cooking the orzo)
- Colander for draining pasta
- Mixing bowl (for tossing the salad)
- Cutting board and knife for chopping ingredients
- Whisk (for making the dressing)
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls (or diced fresh mozzarella)
- ¼ cup fresh basil, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey (optional, for a touch of sweetness)
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Bring a medium pot of salted water to a boil.
- Add the orzo and cook according to the package instructions (8-10 minutes).
- Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), garlic, oregano, salt, and black pepper.
- Halve the cherry tomatoes.
- Chop the fresh basil.
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, and mozzarella pearls.
- Pour the dressing over the salad and toss to combine.
- Add the fresh basil and gently stir.
- Season with salt and black pepper to taste.
- Serve immediately, or refrigerate for an hour to let the flavors meld.
- Enjoy as a side dish or a light main course.