Caprese Orzo Pasta Salad

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I know many people have already moved in fall recipes but I still want to share a few summer inspired recipes since I know many people still have garden vegetables to use up. My juicy tomatoes and basil are still going strong and I am always looking for good ways to use both. Today’s Caprese Orzo Pasta Salad is one of my favorite twists on a classic caprese salad.

This is a really great side dish when you need to bring a dish to a potluck, bbq or summer get together. It is a simple caprese salad recipe to throw together which is always a plus. You can buy mozzarella pearls at the store which helps save time but if you can’t find those you can buy fresh creamy mozzarella and just chop that up. 

You can make this salad ahead of time and then add the balsamic dressing when you are ready to serve the salad. It holds up really well and is so fresh and light.  We eat a lot of orzo recipes in my house. We love small pasta shapes and they are fun for the kids to eat in their meals.

A few favorites I make time and time again are this Summer Orzo Pasta Salad, Greek Orzo Pasta Salad, Fall Orzo Pasta Salad, Mediterranean Orzo Pasta Recipe and this Arugula Orzo Pasta Salad. 

Recipe Ingredients

You will love this easy recipe and the simple ingredients. It is one of my favorite recipes! 

• Orzo Pasta
• Cherry Tomatoes
• Fresh Mozzarella
• Fresh Basil Leaves
• Balsamic Glaze
• Balsamic Dressing

How Do You Make a Caprese Orzo Salad?

Step 1: Cook the Orzo: Cook pasta according to the package to al dente. Let cool completely or run under cold water until cooled.

Step 2: Add Ingredients to Mixing Bowl: While the orzo cooks chop your cherry tomatoes or grape tomatoes and add them to a large bowl. Add in the mozzarella pearls and basil. Add the cooked orzo and toss gently.

Step 3: Create the Dressing: In a mason jar or small bowl combine the olive oil, regular balsamic vinegar, honey, oregano, garlic and salt and pepper to taste. Mix well.

Step 4: Toss the Salad in the Dressing: Pour the dressing over the salad and mix well. Serve in a large salad bowl.

You can add balsamic glaze just before serving {optional}. Store the leftovers in the fridge in an airtight container for up to 5 days. When I use the leftovers will often toss a little more olive oil and balsamic in the salad. Sometimes I will also add a squeeze of lemon juice to help brighten the dish. 

Recipe Variations

• Beans: I love adding beans to as many recipes as I can. Try white beans, garbanzo beans, white kidney beans, baby lima beans, great northern beans, black beans, butter beans, navy beans or kidney beans are always a nice option.
• Vegetables: You can add vegetables to this salad like sun-dried tomatoes, red peppers, red onion, radish, zucchini, artichokes, avocado or kalamata olives. 
• Pasta: You can use your favorite pasta in this salad. I tend to like the smaller medium sized pastas in this salad.
• Greens: Greens would be a nice, healthy addition to this salad. My favorites are kale, spinach, peppery arugula or a mixed green mixture. 
• Cheese: You can sub the mozzarella for feta cheese or goat cheese. I also like adding parmesan cheese.
• Spices: I like to add sumac or za’atar to a salad like this. You could also use paprika, Italian seasoning, red pepper flakes or dill. 
• Protein: This is the perfect salad for protein. I like to add rotisserie chicken, grilled chicken, grilled shrimp, salmon or even grilled steak.

Storage Tips

Store the salad in an airtight container for up to 4 days. I suggest adding more dressing when you are ready to serve as the dressing can soak into the salad. I also like to add more fresh herbs in to freshen the salad up.