Save to Pins There's something about the middle of summer when you're standing at the farmers market, overwhelmed by the abundance of perfect tomatoes, that makes you want to cook something that doesn't require an oven. I grabbed a handful of those jewel-toned cherry tomatoes one Saturday morning, and by the time I got home, I knew exactly what I was making: a salad that tastes like caprese but feels lighter, fresher, and somehow more like a meal. Orzo seemed like the perfect answer, and twenty-five minutes later, I had something my friends couldn't stop eating.
I served this at a casual dinner party last summer when a friend called asking if she could bring her family over that evening. My first instinct was panic, but then I remembered this salad. I had everything on hand, and watching people go back for thirds while sitting on the patio in fading sunlight told me I'd made the right call. It became one of those dishes people now specifically ask me to bring to potlucks.
Ingredients
- Orzo pasta: This rice-shaped pasta soaks up the vinaigrette beautifully while staying tender, and it feels special compared to regular spaghetti.
- Cherry tomatoes: The smaller ones burst with concentrated sweetness and pair perfectly with the creamy cheese without needing the heft of regular tomatoes.
- Fresh mozzarella balls: Look for bocconcini at the cheese counter, they're softer and creamier than blocks, though diced fresh mozzarella works in a pinch.
- Fresh basil: Slice it just before serving so it stays bright green and aromatic, the difference between this tasting Mediterranean and tasting flat.
- Extra-virgin olive oil: This is where quality matters since it's raw and uncooked, so don't skimp here.
- Balsamic vinegar: Use the real thing if you can, even if it costs a bit more, because the depth it adds is irreplaceable.
- Dijon mustard: Just a teaspoon acts like a magic emulsifier, making the dressing creamy without any cream.
- Garlic: One small clove minced fine is enough to flavor the whole dish without overwhelming the delicate ingredients.
Instructions
- Boil the orzo until just tender:
- Bring salted water to a rolling boil before adding the pasta, and set a timer so you don't walk away and forget about it. Once it's done, drain it quickly and rinse with cold water to stop it from cooking further and clumping together.
- Build your salad base:
- Combine the cooled orzo with tomatoes, mozzarella, and basil in a large bowl, tossing gently so you don't break the cheese balls apart. The bowl should look colorful and abundant at this point.
- Make the dressing:
- Whisk together the oil, vinegar, mustard, and garlic in a separate bowl until it emulsifies slightly and looks a little thicker. This takes about a minute of constant whisking and makes all the difference in how the flavors cling to the pasta.
- Bring it together:
- Pour the dressing over everything and toss with a gentle hand, folding rather than stirring so nothing gets bruised. Taste it and adjust the salt and pepper, remembering that the flavor deepens if you let it sit.
Save to Pins I remember my seven-year-old nephew asking if the soft white balls were "special cheese," and when I said yes, he ate most of the mozzarella right out of the serving bowl with his fingers. My sister rolled her eyes, but I took it as the highest compliment. That's when this salad went from being just something I make to being a ritual.
Timing and Serving
You can serve this immediately if you like it warm and the mozzarella soft, but I've found it's better cold, which means you can make it in the morning and let it sit in the fridge until dinner. The flavors deepen as it sits, and the cold pasta against the warm balsamic creates this lovely contrast. Just before plating, taste it again and add a pinch more salt if needed.
Variations and Additions
This salad is flexible in the best way, accommodating whatever you have on hand or whatever mood you're in. Toss in a handful of peppery arugula at the end if you want earthiness, or scatter toasted pine nuts over the top for crunch. I've also added thin ribbons of zucchini, sun-dried tomatoes, or even grilled chicken if I want to make it more substantial.
Why This Works as a Summer Staple
Summer cooking should feel light and effortless, and this salad delivers exactly that without tasting boring or incomplete. It's colorful enough to photograph well, simple enough to make on a weeknight, and impressive enough to bring to any gathering. The combination of textures and flavors feels naturally balanced, like you're eating something that was meant to go together.
- Make it the morning of and let the flavors meld all day long in the refrigerator.
- If you have leftover dressing, use it on grilled vegetables or as a dip with crusty bread.
- Consider doubling the dressing recipe if you prefer your salad more heavily dressed and glistening.
Save to Pins This is the kind of dish that reminds you why cooking matters, especially when you're feeding people you care about. It's simple enough not to stress over, but memorable enough that they'll ask you to make it again.
Questions & Answers
- → How should orzo pasta be cooked for this dish?
Cook orzo in salted boiling water until al dente, about 8–10 minutes, then drain and rinse with cold water to cool before mixing.
- → Can I substitute fresh mozzarella balls?
Yes, diced fresh mozzarella works well if mozzarella balls are unavailable or preferred.
- → What gives the salad its tangy flavor?
The dressing includes balsamic vinegar combined with Dijon mustard and garlic, creating a balanced tangy and savory taste.
- → Is it better served immediately or chilled?
Serving immediately keeps the fresh textures, but chilling for 30 minutes enhances the flavors as they meld together.
- → What ingredients can be added for extra flavor?
A handful of arugula or a sprinkle of toasted pine nuts adds texture and depth to the dish.