I built my Caprese Orzo Salad with tomatoes, basil and mozzarella in a light balsamic dressing, and one clever addition makes this recipe stand out.

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I call this Caprese Orzo Salad because it hits that classic caprese note but in tiny pasta form. It’s a light and refreshing pasta salad with tomatoes, basil, mozzarella and a light balsamic dressing.

I love how the orzo pasta cradles juicy cherry tomatoes and fresh basil leaves, while mozzarella pearls give little milky pops. It’s the kind of dish that looks simple but keeps people asking what’s different.

I keep making it all summer, and honestly it’s my favorite Orzo Pasta Salad Recipe for when guests drop by unexpectedly. You might even rethink your usual summer menus after one bite.

Ingredients

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Orzo gives carbs and energy, little fiber, makes the salad filling but not heavy.
Tomatoes are juicy add sweetness and acidity, full of vitamin C and fiber.
Mozzarella brings creamy protein and calcium, mild salty flavor, rich texture.
Basil adds bright herbal freshness, tiny vitamins, aromatic punch that lifts the dish.
Olive oil gives healthy fats its heart friendly, monounsaturated, silky mouthfeel.
Balsamic brings sweet tart depth, small sugar, balances the richer flavors.
Garlic gives a sharp savory note, tiny allicin boost, don’t let it overpower.
Lemon zest adds citrus aroma and lift, little acid but big brightness.

Ingredient Quantities

12 oz (340 g) orzo pasta, uncooked

1 pint cherry or grape tomatoes (about 2 cups or 300 g), halved

8 oz (225 g) fresh mozzarella pearls or bocconcini drained, halved if large

1 cup fresh basil leaves lightly packed, torn

3 tbsp extra virgin olive oil (45 ml)

2 tbsp balsamic vinegar (30 ml)

1 tsp Dijon mustard (5 ml)

1 tsp honey or a bit of sugar, if you want it sweeter

1 small garlic clove, minced (about 1 tsp)

1 small shallot finely minced or 1/4 small red onion thinly sliced, optional

Kosher salt 1/2 tsp plus more to taste, adjust if using table salt

Freshly ground black pepper 1/4 to 1/2 tsp, to taste

Zest of 1 lemon, optional but nice

1 to 2 tbsp chopped fresh parsley or extra basil for garnish, optional

How to Make this

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1. Bring a large pot of salted water to a boil, add the orzo and cook 8 to 10 minutes until just al dente. Before draining scoop out and save 1/4 cup of the cooking water, then drain the orzo and rinse briefly under cold water if you want it chilled quickly.

2. While the pasta cooks whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or a pinch of sugar), the minced garlic, the finely minced shallot or sliced red onion if using, 1/2 tsp kosher salt (taste and add more if you use table salt), 1/4 to 1/2 tsp freshly ground black pepper, and the lemon zest if you like. Taste and adjust sweetness or acid.

3. If your mozzarella pearls are wet, pat them dry on paper towels; halve any larger bocconcini so the pieces are bite sized.

4. Halve the cherry or grape tomatoes and tear the basil leaves roughly with your fingers. Toss tomatoes, mozzarella and basil together in a large bowl so the flavors start to mingle.

5. Add the drained orzo to the bowl with the tomatoes and mozzarella. If the orzo is warm, pour in a few tablespoons of the reserved cooking water to help the dressing cling.

6. Pour most of the dressing over the salad and gently toss with a big spoon or salad tongs until everything is coated. Add more dressing if needed, or loosen with extra reserved cooking water a teaspoon at a time.

7. Taste and adjust seasoning with more salt and pepper if needed. If you want a brighter pop, add a little extra lemon zest or a splash more balsamic.

8. Let the salad rest in the fridge for 15 to 30 minutes for the flavors to meld, or serve right away. Before serving toss again, garnish with chopped parsley or extra basil, and drizzle a touch more olive oil or balsamic if desired.

9. Storage tip: keep any leftovers in an airtight container up to 24 to 48 hours. If it looks dry the next day, stir in a little olive oil or reserved pasta water to revive it.

10. Quick hacks: pat tomatoes gently to avoid extra juice, tear basil instead of chopping to avoid bruising, and don’t overcook the orzo because it will soak up dressing and get mushy.

Equipment Needed

1. Large pot for boiling the orzo (plenty of salted water)
2. Colander or fine-mesh sieve to drain the pasta
3. Slotted spoon or pasta scoop to fish out and save 1/4 cup of cooking water
4. Large mixing bowl to toss orzo, tomatoes and mozzarella
5. Small bowl plus a whisk or fork for the dressing
6. Chef’s knife and cutting board for halving tomatoes and shallot
7. Microplane or zester for lemon zest (optional but nice)
8. Paper towels to pat mozzarella dry and salad tongs or a big spoon to toss

FAQ

Q: Can I make this ahead of time? A: Yes, you can make it ahead, but for best texture make the orzo and dressing up to 24 hours ahead then toss everything together a half hour before serving. If you need to prep more in advance, keep the dressing separate and store the salad in the fridge up to 3 days, but know basil will wilt and the mozzarella may absorb some flavor.

Q: How do I stop the orzo from sticking together? A: Rinse the cooked orzo under cold water right after draining to stop the cooking and cool it fast, then toss with a tablespoon of the olive oil so the grains dont clump. Also dont overcook the pasta, aim for al dente.

Q: My salad gets watery, what am I doing wrong? A: Tomatoes and mozzarella hold water. Use firm cherry tomatoes, halve and scoop out seeds if theyre very juicy, and drain or pat the mozzarella dry. Dress lightly at first and add more dressing just before serving so it doesnt turn soupy.

Q: Can I swap ingredients for dietary needs? A: Sure. For a vegan version use vegan mozzarella or cubed marinated tofu and swap the honey for a little sugar or maple. For gluten free use a small shell or rice-shaped gluten free pasta made for salads. Flavors will be slightly different but it works.

Q: The salad tastes flat or too sharp, how do I fix it? A: If flat add a pinch more salt and some lemon zest or a splash more balsamic. If too sharp from the vinegar, stir in a little extra olive oil or 1/2 tsp honey to round it out. Dijon helps emulsify so whisk it well.

Q: Should I serve it cold or at room temperature and what pairs well with it? A: Either is great. Serve chilled straight from the fridge for picnics, or let it sit 15 to 30 minutes to take the chill off for dinner. It pairs beautifully with grilled chicken, crusty bread or a simple green salad.

Caprese Orzo Pasta Salad Recipe Substitutions and Variations

Orzo pasta: swap for pearl (Israeli) couscous for a chewier, nuttier bite; small shells or ditalini work fine too; quinoa if you need a gluten free option. Cook per package and cool.
Fresh mozzarella pearls: use torn burrata for extra creaminess, or crumble salty feta or goat cheese for tang (cut back on the added salt if you do).
Fresh basil: replace with baby arugula for a peppery kick, baby spinach for a milder green, or chopped parsley or mint for a different fresh note.
Balsamic vinegar: try red wine vinegar plus 1/4 to 1/2 tsp sugar or honey to copy that sweet tang, or lemon juice for bright acidity, or sherry vinegar for deeper flavor.

Pro Tips

1) Save and use a few tablespoons of the pasta water to make the dressing cling. if the orzo is warm add it a bit at a time so the sauce emulsifies and doesnt get too thin or too gloopy.

2) Pat the mozzarella and tomatoes dry before tossing so the salad wont get watery. halve the big bocconcini into bite sized pieces and gently handle the tomatoes so they dont burst.

3) Don’t overcook the orzo; aim for just al dente and stop a minute early if you plan to chill it. Rinsing briefly with cold water cools it fast and stops cooking, or spread it on a sheet to cool without clumping.

4) Taste and tweak the dressing like you would a soup: if it’s too sharp add a touch more honey, if it’s flat add a splash more balsamic or lemon zest, and always season after mixing since mozzarella and pasta change how salty it tastes.

5) Let the salad rest 15 to 30 minutes for flavors to marry but eat within a day or two. to revive leftovers stir in a little olive oil or reserved pasta water, and toss fresh basil right before serving so it stays bright.

Caprese Orzo Pasta Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I built my Caprese Orzo Salad with tomatoes, basil and mozzarella in a light balsamic dressing, and one clever addition makes this recipe stand out.

Servings

servings

Calories

398

kcal

Equipment: 1. Large pot for boiling the orzo (plenty of salted water)
2. Colander or fine-mesh sieve to drain the pasta
3. Slotted spoon or pasta scoop to fish out and save 1/4 cup of cooking water
4. Large mixing bowl to toss orzo, tomatoes and mozzarella
5. Small bowl plus a whisk or fork for the dressing
6. Chef’s knife and cutting board for halving tomatoes and shallot
7. Microplane or zester for lemon zest (optional but nice)
8. Paper towels to pat mozzarella dry and salad tongs or a big spoon to toss

Ingredients

12 oz (340 g) orzo pasta, uncooked
1 pint cherry or grape tomatoes (about 2 cups or 300 g), halved
8 oz (225 g) fresh mozzarella pearls or bocconcini drained, halved if large
1 cup fresh basil leaves lightly packed, torn
3 tbsp extra virgin olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 tsp Dijon mustard (5 ml)
1 tsp honey or a bit of sugar, if you want it sweeter
1 small garlic clove, minced (about 1 tsp)
1 small shallot finely minced or 1/4 small red onion thinly sliced, optional
Kosher salt 1/2 tsp plus more to taste, adjust if using table salt
Freshly ground black pepper 1/4 to 1/2 tsp, to taste
Zest of 1 lemon, optional but nice
1 to 2 tbsp chopped fresh parsley or extra basil for garnish, optional

Directions

Bring a large pot of salted water to a boil, add the orzo and cook 8 to 10 minutes until just al dente. Before draining scoop out and save 1/4 cup of the cooking water, then drain the orzo and rinse briefly under cold water if you want it chilled quickly.
While the pasta cooks whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or a pinch of sugar), the minced garlic, the finely minced shallot or sliced red onion if using, 1/2 tsp kosher salt (taste and add more if you use table salt), 1/4 to 1/2 tsp freshly ground black pepper, and the lemon zest if you like. Taste and adjust sweetness or acid.
If your mozzarella pearls are wet, pat them dry on paper towels; halve any larger bocconcini so the pieces are bite sized.
Halve the cherry or grape tomatoes and tear the basil leaves roughly with your fingers. Toss tomatoes, mozzarella and basil together in a large bowl so the flavors start to mingle.
Add the drained orzo to the bowl with the tomatoes and mozzarella. If the orzo is warm, pour in a few tablespoons of the reserved cooking water to help the dressing cling.
Pour most of the dressing over the salad and gently toss with a big spoon or salad tongs until everything is coated. Add more dressing if needed, or loosen with extra reserved cooking water a teaspoon at a time.
Taste and adjust seasoning with more salt and pepper if needed. If you want a brighter pop, add a little extra lemon zest or a splash more balsamic.
Let the salad rest in the fridge for 15 to 30 minutes for the flavors to meld, or serve right away. Before serving toss again, garnish with chopped parsley or extra basil, and drizzle a touch more olive oil or balsamic if desired.
Storage tip: keep any leftovers in an airtight container up to 24 to 48 hours. If it looks dry the next day, stir in a little olive oil or reserved pasta water to revive it.
Quick hacks: pat tomatoes gently to avoid extra juice, tear basil instead of chopping to avoid bruising, and don't overcook the orzo because it will soak up dressing and get mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.