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Caprese Orzo Salad

Caprese Orzo Salad

A lovely light pasta salad adapted from the classic Italian favorite, Caprese Salad.

Course Salad
Cuisine Italian
Keyword caprese orzo pasta salad recipe
Prep Time 10 minutes
Cook Time 9 minutes
Chilling 1 hour
Total Time 1 hour 19 minutes
Servings 6
Calories 196 kcal
Author Sandy Clifton

Ingredients

  • 8 oz Orzo Pasta, ½ of a 1 lb box

Vinaigrette

  • ¼ cup Olive Oil, extra virgin
  • ½ cup White Balsamic Vinegar (or regular if you don't have white)
  • 1 clove Garlic, pressed
  • 1 teaspoon Honey
  • pinch Kosher Salt
  • pinch Black Pepper
  • 1 8 oz Container of Mozzarella Fresca Pearls* (Perline or Perlini)
  • 1 Cup Grape Tomatoes, measure first then cut tomatoes in half
  • 8 Fresh Basil Leaves, cut in thin ribbons (chiffonade)
  • ¼ small Red Onion, minced (optional)

Instructions

  1. Cook the orzo according to package directions (al dente). When cooked, drain and rinse with cold water to stop the cooking process. Transfer to a large bowl.
  2. While pasta is cooking, make the vinaigrette by adding the olive oil, balsamic vinegar, garlic, honey, salt, and pepper to a small bowl or cup and whisk together until well mixed. Taste and adjust seasonings to your liking.
  3. Add tomatoes, basil, and mozzarella to the pasta, then pour the vinaigrette over and mix well.

  4. Cover and chill for 1-2 hours, mixing occasionally.

Recipe Notes

*If you can't find mozzarella pearls, just cut up some fresh mozzarella slices.