Caprese Orzo Pasta Salad
This Caprese Orzo Pasta Salad is the perfect light pasta salad that mixes together orzo with fresh tomatoes, mozzarella, fresh basil and is tossed in a light balsamic vinegar dressing. You can make this salad as part of your weekly meal-prep or make it ahead for a big get together. Guests always love this fresh salad at get togethers and parties!
Servings: 6
Ingredients
- 8 ounces orzo pasta {try whole wheat for a healthier version}, cooked according to package
- 2 pints cherry tomatoes, sliced in half
- 8 oz. fresh mozzarella pearls {if you can't find the pearls you can do the small balls or you can slice fresh mozzarella into small chunks}
- 3/4 cup fresh basil, loosely packed, torn
FOR THE DRESSING
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. honey
- 1 tsp. dried oregano
- 3 garlic cloves, minced
- salt and pepper to taste
- balsamic glaze for garnish, optional
Instructions
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
- While the orzo cooks chop your cherry tomatoes and add them to a large mixing bowl. Add in the mozzarella pearls and basil.
- Add the orzo and toss gently.
- In a mason jar or salad dressing container combine the olive oil, balsamic vinegar, honey, oregano, garlic and salt and pepper to taste. Mix well.
- Pour the dressing over the salad and mix well. You can add balsamic glaze just before serving {optional}.
- Store the leftovers in the fridge in an air tight container for up to 5 days. When I use the leftovers will often toss a little more olive oil and balsamic in the salad.
Notes
- This salad is great with grilled chicken, salmon, shrimp or steak.
- Try adding chickpeas or white beans to the salad.
- Feta or Parmesan cheese would be a nice addition alongside the mozzarella.