I’m excited to share my orzo pasta salad recipe today! This dish mixes the bright and fresh flavors of Caprese salad with pasta, creating a fun and delicious meal. It’s so light and tasty, perfect for any occasion.
It solves busy weeknight meal stress, offers a light yet satisfying option, uses pantry-friendly ingredients, travels well, and feeds a group without heavy sauces.
Sometimes, I struggle to find filling meals that fit my dietary needs while still satisfying everyone else’s tastes. This orzo pasta salad really does the trick! It’s hearty enough for a main course but can also be a great side dish. Plus, it’s quick and easy to prep ahead of time.
What I love about this recipe is how easy it is to make. It only takes about 10 minutes to prep and 30 minutes to cook, so you can whip it up in no time. Plus, it doesn’t use mayo, making it more stable for picnics and potlucks. Cooking the pasta to al dente adds a nice bite and keeps everything from getting mushy.
If you want to try another recipe that can work well with summer flavors, check out my Blue Cheese Potato Salad. This salad is another great option!
Table of contents
Why You Will Love This Recipe
- Herbaceous Flavor : You’ll love the fresh combination of herbs and tangy balsamic vinaigrette, making every bite bright and savory. It’s like a burst of summer on your plate.
- Easy Prep : This salad can be whipped up in no time, making it a simple go-to for meal prep or last-minute gatherings. It’s a breeze to make ahead.
- Flexible Serving : Whether you prefer it warm or cold, this orzo pasta salad adapts to your mood and the season, which makes it super convenient.
- Stable Storage : Leftovers hold up well in the fridge for several days, so you can enjoy the flavors all week without worrying about spoilage.
Delicious Caprese Orzo Pasta Salad
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: boiling and mixing
- Diet: vegetarian
Description
A refreshing Caprese orzo pasta salad packed with cherry tomatoes, mozzarella, and fresh herbs, perfect for warm days.
Ingredients
- 8 ounces orzo pasta, high-quality brand recommended
- 2 pints cherry tomatoes, halved and divided
- 8 ounces fresh mozzarella pearls, creamy and mild
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons parsley, freshly minced
- 2 tablespoons chives, freshly minced
- 1/3 cup olive oil, extra virgin
- 3 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Cook Orzo Pasta: Start by boiling water for the orzo. Once it is at a rolling boil, add the pasta and cook until it is tender but still has a nice bite, approximately 8 minutes for al dente texture.
- Drain & Rinse Pasta: After the orzo is done cooking, drain it well and then give it a quick rinse under cold water. This helps stop the cooking process and keeps it from getting gummy.
- Whisk Vinaigrette Ingredients: In a bowl, mix together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Whisk thoroughly to ensure an even flavor throughout.
- Combine Orzo & Vinaigrette: Toss the drained orzo with your freshly whisked vinaigrette while it is still warm. This allows the pasta to soak up the delicious flavors.
- Add Tomatoes & Mozzarella: Gently fold in the halved cherry tomatoes and mozzarella pearls into the orzo mixture, being careful not to mash the mozzarella.
- Season & Toss Salad: Sprinkle in some additional kosher salt and freshly cracked black pepper, then toss everything together. Taste and adjust seasoning if necessary for optimal flavor.
- Chill or Serve Immediately: You can chill the orzo salad in the fridge or serve it right away. Both methods yield a flavorful dish.
Notes
- Storage Tips: Store leftover pasta salad in an airtight container in the refrigerator for 3-5 days. Tastes great both warm and cold.
- Expert Tips: To avoid mushy pasta, make sure to cook it until it is al dente. If the salad tastes bland after tossing, try adjusting with additional balsamic vinaigrette or kosher salt. If the tomatoes are dull, consider roasting them at 400 degrees F for about 20 minutes to enhance their sweetness.
- Reheating Instructions: If desired, let the salad sit at room temperature for about 10-15 minutes to maintain an enjoyable texture before serving.
- Serving Suggestions: Pair with grilled chicken or fish for a complete meal. Serve as a side dish at summer gatherings or BBQs. You might also enhance the salad with extra herbs or cheese for a gourmet touch.
- Recipe Variations: Add grilled vegetables for extra nutrition. Substitute feta cheese for mozzarella to introduce a tangier flavor. Incorporate olives for a Mediterranean twist.
- Ingredient Notes: When choosing ingredients, opt for ripe cherry tomatoes for sweetness and fresh basil for aroma. Any pasta shape can substitute for orzo, though fusilli, cavatappi, or farfalle are good choices. For mozzarella, ciliegine or diced bocconcini can be used. For balsamic vinegar, champagne vinegar, white wine vinegar, or red wine vinegar can serve in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 568
- Sugar: 9g
- Sodium: 84mg
- Fat: 31g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 20mg
Ingredient Notes
- Orzo pasta: This tiny pasta is the star of the show! It’s got a lovely chewy texture. Look for a high-quality brand; it really makes a difference.
- Cherry tomatoes: These add a juicy sweetness to the dish. I love using colorful varieties for a pop! Make sure they’re ripe for the best flavor.
- Fresh mozzarella pearls: Creamy and mild, they bring a fantastic richness. You can swap them for diced mozzarella if needed, just make sure it’s not too bulky.
- Fresh basil leaves: Basil adds that iconic Italian flair and a lovely aroma. Try to get fresh, fragrant leaves, as dried basil just won’t cut it here.
- Parsley: Minced parsley gives a fresh kick. Flat-leaf works best, but curly is fine too if that’s what you have on hand.
- Chives: These bring a nice oniony punch without being too strong. Don’t skip them! If you can’t find chives, scallions can be a good alternative.
- Olive oil: A quality extra virgin olive oil makes the dressing tasty and smooth. Always taste it first; you want something you’d drizzle on bread.
- Balsamic vinegar: It adds a tangy sweetness that really pulls everything together. If you’re out, red wine vinegar can work in a pinch, just adjust to taste!
- Garlic: Fresh minced garlic gives a robust flavor to the salad. If you’re in a rush, garlic powder will suffice, but it’s not quite the same.
- Black pepper: Freshly cracked black pepper adds a bit of spice and depth. Use a grinder for the best flavor; it really does make a difference!
- Orzo pasta: This tiny pasta is the star of the show! It’s got a lovely chewy texture. Look for a high-quality brand; it really makes a difference.
- Cherry tomatoes: These add a juicy sweetness to the dish. I love using colorful varieties for a pop! Make sure they’re ripe for the best flavor.
- Fresh mozzarella pearls: Creamy and mild, they bring a fantastic richness. You can swap them for diced mozzarella if needed, just make sure it’s not too bulky.
- Fresh basil leaves: Basil adds that iconic Italian flair and a lovely aroma. Try to get fresh, fragrant leaves, as dried basil just won’t cut it here.
- Parsley: Minced parsley gives a fresh kick. Flat-leaf works best, but curly is fine too if that’s what you have on hand.
- Chives: These bring a nice oniony punch without being too strong. Don’t skip them! If you can’t find chives, scallions can be a good alternative.
- Olive oil: A quality extra virgin olive oil makes the dressing tasty and smooth. Always taste it first; you want something you’d drizzle on bread.
- Balsamic vinegar: It adds a tangy sweetness that really pulls everything together. If you’re out, red wine vinegar can work in a pinch, just adjust to taste!
- Garlic: Fresh minced garlic gives a robust flavor to the salad. If you’re in a rush, garlic powder will suffice, but it’s not quite the same.
- Black pepper: Freshly cracked black pepper adds a bit of spice and depth. Use a grinder for the best flavor; it really does make a difference!
Recipe Tips
- If you want to avoid mushy pasta, cooking it until it’s al dente is key. Check after about 8 minutes, adjusting as necessary.
- When your orzo salad lacks flavor, try adding a little more balsamic vinaigrette or a sprinkle of kosher salt for that extra kick.
- If the tomatoes taste a bit bland, consider roasting them for about 20 minutes at 400°F for enhanced sweetness and depth.
- For added convenience, making the vinaigrette a day in advance allows the flavors to mingle beautifully before you dress the salad.
- If you wish to serve the pasta salad warm, let it sit for about 10-15 minutes after cooking to maintain pleasant texture and temperature.
Serving Suggestions
Pair this orzo pasta salad with grilled chicken or fish for a complete meal. It works well as a side dish at summer BBQs or picnics.
This pasta salad also serves well at potlucks or dinner parties. You can use it as a base for a hearty vegetarian dish.
Add extra herbs or cheese on top for a gourmet touch. A light vinaigrette drizzled just before serving brings freshness to the dish.
Recipe variations
- You can use quinoa instead of orzo pasta for a gluten-free alternative while still keeping the dish hearty and satisfying.
- Add 1 teaspoon of crushed red pepper flakes for a spicy kick or 1 teaspoon of dried oregano for extra flavor.
- Either substitute feta cheese for mozzarella for a tangier flavor, or include olives for a Mediterranean twist to the dish.
- If preparing for a larger group, scale up the recipe by doubling the orzo to 16 ounces and adjusting the other ingredients proportionally.
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How to Store?
To keep your orzo pasta salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Keep it sealed to maintain freshness.
Freezing: Freeze the pasta salad in a freezer bag, removing excess air, for up to 3 months. Thaw in the fridge overnight.
Serving Temperature: This salad can be served chilled, at room temperature, or warmed gently. Adjust temperature before serving.
Other Recipes You’ll Love
If you enjoyed this orzo pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
