Caprese Orzo Pasta Salad (Print version)
Light Italian pasta salad with orzo, tomatoes, mozzarella, and basil in balsamic dressing
# What you'll need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon salt for boiling water
→ Vegetables & Cheese
03 - 1 cup cherry tomatoes, halved
04 - 1 cup fresh mozzarella balls, halved
05 - 1/3 cup 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 make it:
01 - Boil orzo in salted water until al dente, approximately 8-10 minutes. Drain thoroughly and rinse under cold water to halt cooking process.
02 - Whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper in a small bowl until completely emulsified.
03 - Place cooked orzo, halved cherry tomatoes, mozzarella halves, and torn basil in a large serving bowl.
04 - Pour vinaigrette over salad mixture and toss gently until all ingredients are evenly coated.
05 - Adjust seasoning to taste. Serve immediately or refrigerate up to 2 hours for enhanced flavor melding.
# Expert suggestions:
01 -
- The tiny orzo pasta soaks up all that balsamic goodness in ways regular pasta never could
- You can prep everything ahead and it actually tastes better after sitting for a bit
- People will think you spent way more time on it than you actually did
02 -
- Rinse the cooked orzo under cold water immediately or it will keep cooking and turn mushy
- Let the salad sit for at least 15 minutes before serving so the pasta can absorb some of the dressing
- The garlic flavor gets stronger over time, so do not go overboard if you are making this ahead
03 -
- Skip the colander and drain the pasta with a lid to save on dishes
- Double the dressing if you like things really saucy