This EASY, delicious Orzo Caprese Salad is ready in 20 minutes and is bursting with fresh summer flavor! The perfect summer side dish or light vegetarian lunch. Make sure to read the notes below the recipe for ingredient tips and lots of delicious add-in ideas.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course, Salad
Cuisine: American
Diet: Vegetarian
Servings: 8appetizer portions, or 4 lunch portions
4ozorzo(just under 1.25 cups, or half of a 16-oz box)
salted water to cook orzo
2cupscherry or grape tomatoeshalved (see recipe notes below)
2cupssmall mozzarella balls(also known as mozzarella pearls) - I prefer the ones marinated in oil with seasonings, but the vacuum-packed ones are fine too! See notes below for tips
Cook the orzo in salted water according to the package instructions, typically 7-9 minutes for al dente. Drain and rinse the orzo under cold water so it's no longer hot. It's your choice whether to rinse until it's warm, or until it's chilled.
While the orzo is cooking, prepare the rest of the ingredients: slice the tomatoes in half, slice the mozzarella pearls in half if you choose to do so, cut the basil leaves into thin ribbons (I love using herb scissors!).
In a large bowl, combine the cooked orzo with the rest of the ingredients and stir together. Adjust to taste salt, peppper, or with additional balsamic glaze if you want more sweetness or balsamic vinegar if you want more tang. You can also drizzle some balsamic glaze on top of the salad and garnish with fresh basil for serving. Serve immediately or refrigerate for up to 24 hours before serving.
Notes
Ingredient tips and substitutions
Tomatoes: You can use more or less than 2 cups to add more veggies to the salad. You can use Campari tomatoes, just cut them into quarters or eights instead of halves.
Mozzarella balls: Make sure to use fresh mozzarella instead of the low moisture mozzarella. You can cut the mozzarella balls in half if you want more mozzarella pieces throughout the salad. If your mozzarella balls are in oil, you don't need to add any extra oil. If yours are vacuum-sealed, then you can add a tablespoon of olive oil to the salad.
Orzo substitutions: Any pasta you have on hand would work, as long as it's not noodle-shaped.
Balsamic glaze and balsamic vinegar: I love the combination of both the glaze and the vinegar—the glaze adds a little sweetness to balance out the vinegar. If you really love balsamic vinegar, you can skip the glaze and just make the salad vinegary. Maybe just add a splash of olive oil to help balance the vinegar and add more liquid to the dressing.
Optional add-ins:
Chopped cucumber (for more veggies!)
Chopped salami or other cold cuts (to go for a whole antipasto or Italian hoagie/sub vibe)
Marinated artichoke hearts
Diced red onion or shallots
Minced garlic
Splash of extra virgin olive oil or flavored olive oil, such as roasted garlic olive oil or basil-infused oil (I recommend adding this if your mozzarella balls are not marinated in oil) Chickpeas (for fiber and plant-based protein)
Red pepper flakes (just a pinch, the salad gets spicy quickly)
The nutrition facts are estimated for 8 servings and are not guaranteed to be accurate. Work with a professional nutritionist or dietician if tracking calories or nutrients is important to you.