Caprese Orzo with Basil (Print Version)

Tender orzo tossed with cherry tomatoes, mozzarella balls, basil, and a balsamic dressing for a light, fresh dish.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt, to taste (for boiling water)

→ Vegetables & Cheese

03 - 1 cup cherry tomatoes, halved
04 - 1 cup fresh mozzarella balls (bocconcini), halved
05 - 1/4 cup fresh basil leaves, sliced

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water to cool.
02 - In a large bowl, mix the cooled orzo, halved cherry tomatoes, mozzarella balls, and fresh basil leaves.
03 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour the dressing over the salad and gently toss to combine all ingredients evenly.
05 - Adjust seasoning to taste. Serve immediately or chill for 30 minutes to enhance the flavors.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with almost no real cooking involved once the pasta is done.
  • Everything about it is naturally refreshing, from the cold pasta to the creamy mozzarella that gets just a little softer as it sits.
  • You can make it hours ahead and it only gets better as the flavors meld, which is honestly a lifesaver when you're hosting.
02 -
  • Don't skip rinsing the pasta with cold water, otherwise the residual heat will wilt the basil and mozzarella into a mushy mess.
  • If you're making this ahead, save the basil to add just before serving so it stays vibrant and doesn't turn black.
  • The dressing will taste sharp and vinegary at first, but trust it, because after thirty minutes the flavors marry and everything mellows into something perfect.
03 -
  • Taste the dressing before adding it to the salad and adjust it to your preference, because once it's combined you can't undo an over-vinegared situation.
  • If your mozzarella is very cold from the fridge, let it sit out for five minutes before adding it so it's closer to room temperature and softer.
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