Caprese Orzo Salad Fresh (Print)

Tender orzo combined with juicy tomatoes, creamy mozzarella, basil, and a tangy balsamic dressing.

# Components:

→ Pasta

01 - 1 cup orzo pasta (approximately 6.3 oz)
02 - Salt as needed for boiling water

→ Vegetables & Cheese

03 - 1 cup cherry tomatoes, halved (about 5.3 oz)
04 - 1 cup fresh mozzarella balls (bocconcini), halved (about 4.4 oz)
05 - 1/4 cup fresh basil leaves, sliced (about 0.35 oz)

→ 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, approximately 8 to 10 minutes. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, toss the cooled orzo with halved cherry tomatoes, mozzarella balls, and sliced basil leaves.
03 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until fully emulsified.
04 - Pour the dressing over the salad and gently toss to ensure even coating of all ingredients.
05 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to meld flavors.

# Expert Advice:

01 -
  • It comes together in less than 30 minutes, making it ideal for unexpected guests or when you can't be bothered with complicated cooking.
  • The warm orzo softens the mozzarella just enough to meld with the tomatoes, creating pockets of creamy, tangy richness that actually taste like summer.
  • You can make it ahead and it tastes even better the next day as the flavors deepen and marry together.
02 -
  • Don't dress the salad more than an hour before serving or the tomatoes will release too much liquid and make everything soggy. If you need to make it ahead, keep the dressing separate and toss right before eating.
  • The temperature of the orzo matters: if it's too hot, it'll wilt the basil and start melting the mozzarella into greasy puddles. If it's too cold, the flavors stay distant from each other. Lukewarm is the magic zone.
03 -
  • If your balsamic vinegar is thin and watery, simmer it in a small pan for a few minutes to concentrate it. You'll get more flavor from less liquid, which means a less soggy salad.
  • Tear the basil by hand instead of cutting if you're not confident with a knife. The bruised edges from a blade will darken and taste a little bitter, but hand-torn edges stay bright and fresh.
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