Super Fresh Caprese Orzo Pasta Salad with Basil Vinaigrette
Make this easy caprese orzo salad recipe for a simple, fresh, and delicious side dish tonight. It’s packed with juicy cherry tomatoes, delectable fresh mozzarella cheese, and tons of freshly chopped basil. Mixed with homemade basil vinaigrette, it’s a great make ahead recipe, too!
This caprese orzo pasta salad is bursting with cherry tomatoes, mozzarella cheese, and fresh basil.
The simple flavors work wonderfully together when mixed with orzo pasta and a homemade basil vinaigrette. It makes an excellent side dish to serve with your favorite entrees.
This recipe works as a make ahead dish as it is meant to be served cold, so you can work it into your weekly meal prep rotation or bring it to a summer cookout.
As a Registered Dietitian, I’m all about fresh and healthy recipes that you can prep ahead of time, like my orzo pasta and bean salad!
More healthy cold pasta salad recipes to try: my viral Greek tortellini salad, tri-color pasta salad with spinach-basil sauce, taco pasta salad, and roasted vegetable pasta salad.
How to make caprese orzo salad
- First, cook the orzo in salted water according to package instructions. It usually takes about 7 minutes to cook orzo pasta. Let the orzo cool to room temperature.
- Wash the cherry tomatoes and slice them in half. Chop up the basil into thin strips. Drain the pearl mozzarella from the water.
- Prepare the basil vinaigrette: put all of the ingredients into a food processor fitted with an S blade. Blend it up until everything is smooth and completely mixed together.
- Combine the cooled orzo pasta, cherry tomatoes, basil, and mozzarella cheese in a large mixing bowl. Pour over about half of the basil vinaigrette, and toss everything together. Add salt and pepper + more salad dressing to taste.
Storing orzo pasta salad
This orzo pasta salad holds up very well when prepared ahead of time. It should stay good in the fridge for 3-5 days in an airtight container. It tastes great right from the fridge!
If serving this salad at a cookout or BBQ, keep it in the fridge or a well-insulated cooler until just ready to serve. Practice good food safety and don’t leave this dish (or any dish) out for more than two hours, or more than one hour if the weather is over 90 degrees.
Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!
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Super Fresh Caprese Orzo Pasta Salad with Basil Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: serves 4-6 1x
- Category: Side Dish
- Cuisine: Italian
- Diet: Vegetarian
Description
Make this easy caprese orzo salad recipe for a simple, fresh, and delicious side dish tonight. It’s packed with juicy cherry tomatoes, delectable fresh mozzarella cheese, and tons of freshly chopped basil. Mixed with homemade basil vinaigrette, it’s a great make ahead recipe, too!
Ingredients
Caprese Orzo Salad
- 1 cup dry orzo pasta
- 2 cups cherry tomatoes, halved
- 1/2 cup packed basil leaves, chopped
- 1 cup pearl mozzarella balls, drained from water
- Salt
- Pepper
Basil Vinaigrette
- 1/2 cup olive oil
- 2 tbsp balsamic vinegar
- 1/2 tbsp honey
- 2 cups basil
- 1 clove garlic
- 1/4 cup shallot, roughly chopped
- 1/2 tsp salt
Get Recipe Ingredients
Instructions
- Cook orzo according to package instructions in salted water. Strain and let it cool to room temperature.
- Prepare the basil vinaigrette – add all the ingredients to a food processor and blend it up until smooth and cohesive, about 30 seconds – 1 minute.
- Combine the cooked orzo, cherry tomatoes basil, and pearl mozzarella balls in a large mixing bowl. Pour about half of the basil vinaigrette dressing over the salad plus a pinch of salt and pepper to taste.
- Mix everything up to coat the ingredients in the salad dressing. Add more dressing as desired.
- Enjoy cold or at room temperature.
Notes
Tip for quickly cooling cooked orzo: Spread the cooked orzo in a thin, even layer on a cookie sheet. Place the cookie sheet in the fridge for 10-15 minutes, and the orzo should be cool enough to add to pasta salad.
Substitution suggestions for ingredients and dietary restrictions
- Make it gluten free. Use gluten-free orzo pasta
- Make it vegan. Use vegan mozzarella cheese or avocado in place of the mozzarella. Swap out honey for maple syrup for the basil vinaigrette.
- Use another small pasta shape. If you don’t want to use orzo pasta, you can swap it out for another tiny pasta shape such as ditalini, small pasta shells, orichete, or pearled couscous.
- Omit the basil vinaigrette. This caprese orzo salad is equally as delicious simply dressed with balsamic vinegar and extra virgin olive oil.
- If you can’t find pearl mozzarella cheese, you can buy a larger ball of fresh mozzarella and chop it up into small pieces.
Nutrition Disclaimer
As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being. Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.
I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian.
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