Caprese Orzo Salad (Printable Version)

Tender orzo combined with juicy tomatoes, creamy mozzarella, and fresh basil in a flavorful vinaigrette.

# What You’ll Need:

→ Pasta

01 - 1 cup orzo pasta (180 g)
02 - Salt for boiling water

→ Vegetables & Cheese

03 - 1 cup cherry tomatoes, halved (150 g)
04 - 1 cup fresh mozzarella balls (bocconcini), halved (125 g)
05 - 1/4 cup fresh basil leaves, sliced (10 g)

→ 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

# Method:

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 with cold water to cool.
02 - In a large bowl, mix the cooled orzo, halved cherry tomatoes, mozzarella balls, and sliced basil.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Hints:

01 -
  • It comes together in under 30 minutes, leaving you time to actually enjoy your kitchen instead of being trapped in it.
  • The warm orzo softens just enough to drink in the balsamic dressing while the cold mozzarella stays creamy and tender against it.
  • It's the kind of salad that tastes better if you let it sit for a bit, so make it ahead and let flavors get cozy together.
  • One bowl feeds four people and somehow feels both light and substantial enough for dinner.
02 -
  • Don't halve the mozzarella too far ahead of time or it'll start to break down and get rubbery from the acidity of the tomatoes.
  • The dressing needs to emulsify or the oil will separate and you'll end up drizzling oily pasta; that little bit of mustard and the whisking are what prevent that disaster.
  • Oversalting the pasta water is your friend, not your enemy—it's the only chance the pasta gets to absorb salt from the inside out.
03 -
  • Make the dressing first and let it sit while you cook the pasta—it gives the garlic time to soften and mellow out slightly.
  • If you're bringing this to a gathering, pack the dressing separately and dress it just before serving to keep the orzo from getting soggy and sad.
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