This Caprese orzo salad is a delicious spring and summer side dish – perfect for a picnic or family barbecue.
Classic caprese salad is one of my most favorite things! I love the flavors of fresh mozzarella, basil and tomatoes. There are not many things better than that, in my opinion!
So those fresh, summery flavors were my inspiration for this dish.😎👌🏻
Start with quality ingredients. I love using these baby rainbow tomatoes. They are so colorful, sweet and delicious!😍
You can use some whole grain orzo to bulk up the filling factor by giving you some protein and fiber if you want to. Of course, you can use regular orzo. We use both all the time, and they both taste great.
In the summer I used to grow my own tomatoes and basil. Then I had babies and haven’t kept that up!😜🤷🏼♀️
Whether I grow the ingredients or get them at the store, I keep this recipe on eat and repeat!
For the dressing I am using my homemade balsamic vinaigrette.
This dressing is so great on many different salads. It is one of my oldest recipes on this blog!
The link is in the recipe card below, and it makes about a cup. I use half a cup to mix up the salad, and I use the rest to add a little more, just prior to serving.
The orzo pasta soaks up the dressing if you make it ahead, which gives it great flavor. But it can get a little dry after a few hours, which is why I like having the extra to toss in at serving time.
Tools Used to Make This Recipe
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Large pot to boil the orzo
Strainer to strain the cooked orzo
This OXO dressing shaker is great, but a mason jar with a tight lid also works.
Caprese Orzo Salad Recipe
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Caprese Orzo Salad
- 1 pound bag uncooked whole grain orzo cooked to package instructions in well-salted water
- 12 ounces fresh mozzarella cheese cut into bite-sized chunks
- 1 cup fresh basil leaves chopped or torn
- 1 Pint grape tomatoes
- 1/2 cup balsamic vinaigrette (plus more, to taste)
- Cook the orzo according to the package instructions.
- Drain the orzo, and let it cool for at least 15 minutes.
- Add the dressing and the tomatoes, and toss with the orzo.
- Gently fold in the mozzarella and basil.
Nutrition information is approximate, and it was estimated using a recipe nutrition label generator. Nutrition will vary based on the different brands/ types of orzo, cheese and dressing you use.
You can use cherry tomatoes or the baby rainbow tomatoes (shown in photos).
Note: This recipe originally appearing on A Pinch of Healthy April 24, 2015.