Caprese Orzo Salad (Printable)

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

# What You Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool.
02 - In a large bowl, combine cooled orzo, halved cherry tomatoes, mozzarella balls, and sliced basil.
03 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to combine.
05 - Taste and adjust seasoning if desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Hints:

01 -
  • It comes together in 25 minutes, which means you can go from empty-handed to a complete salad before most people finish their afternoon coffee.
  • The flavors actually get better if you let it sit, so you can make it in the morning and have a ready-made lunch waiting when hunger hits.
  • It tastes like summer on a plate, even if you're eating it in January with the windows shut.
02 -
  • Warm pasta and cold mozzarella create a beautiful temperature contrast that makes every bite more interesting—don't let everything chill before assembling or you lose that magic.
  • The dressing will taste a bit sharp on its own, but it mellows and becomes sophisticated once it coats the pasta and sits for a few minutes, so trust the process.
03 -
  • If your mozzarella is very cold from the refrigerator, let it sit on the counter for five minutes before halving it—it will cut more cleanly and feel less rubbery.
  • Taste your tomatoes before you buy them if the market allows it; one sweet, perfectly ripe tomato is worth more than three mediocre ones.
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