Description
A refreshing Caprese orzo pasta salad packed with cherry tomatoes, mozzarella, and fresh herbs, perfect for warm days.
Ingredients
Scale
- 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