Delicious Caprese Orzo Salad

Here is my favorite caprese orzo salad recipe, with tender pasta, fresh mozzarella, juicy tomatoes, and basil all tossed in a simple homemade balsamic dressing with garlic, honey, and lemon.

This salad is perfect for summer potlucks and backyard barbecues. I love making a big batch because it tastes even better the next day when all the flavors have had time to soak into the orzo. Plus, it’s one of those dishes that looks like you spent hours in the kitchen, but really comes together in about 20 minutes.

What Kind of Orzo Should I Use?

Regular white orzo works perfectly fine for this salad, but whole wheat orzo adds a nice nutty flavor and extra fiber if you want to go that route. The shape and size of orzo is pretty standard across brands, so don’t stress too much about finding a specific type – just grab what’s available at your grocery store. If you’re gluten-free, there are some decent gluten-free orzo options made from rice or corn that will work in a pinch, though they can get a bit mushy if overcooked. The key is to cook your orzo al dente (still slightly firm) since it will continue to soften a bit as it sits in the dressing.

Options for Substitutions

This salad is pretty forgiving, so feel free to make a few swaps based on what you have:

• Orzo: Regular orzo works just as well as whole wheat if that’s what you have on hand. You could also try small pasta shapes like ditalini or acini di pepe, though orzo gives you that classic look and texture.
• Mozzarella pearls: Can’t find the tiny pearls? Use regular mozzarella balls (ciliegine) and cut them in half or quarters. In a pinch, cubed fresh mozzarella works too, just cut it into bite-sized pieces.
• Grape tomatoes: Cherry tomatoes are basically the same thing, so use those if that’s what you’ve got. You could also use diced Roma tomatoes, though they’ll be a bit less sweet.
• Fresh basil: Fresh basil is really important for that classic Caprese flavor, so try not to substitute this one. If you absolutely must, use about 1 tablespoon of dried basil, but add it to the dressing instead of mixing it in at the end.
• Balsamic vinegar: Red wine vinegar mixed with a tiny bit of extra honey can work if you’re out of balsamic, though the flavor will be slightly different.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in here without any issues.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo salad is rinsing the pasta after cooking, which washes away the starch that helps the dressing cling to each piece – instead, drain it well and toss immediately with a bit of olive oil to prevent clumping.

Overcooking the orzo is another common issue since it continues to absorb liquid as it sits, so aim to cook it just until al dente (usually 1-2 minutes less than the package directions suggest).

Adding the basil too early will cause it to wilt and turn dark, so wait until just before serving to fold it in, and save a few pretty leaves for garnish on top.

For the best flavor, let the salad sit at room temperature for 15-20 minutes before serving, which allows the dressing to soak in and the flavors to come together – just give it a good stir before putting it on the table.

What to Serve With Caprese Orzo Salad?

This orzo salad is perfect alongside grilled chicken, whether it’s simple lemon herb chicken breasts or juicy chicken thighs hot off the grill. It also pairs really well with grilled fish like salmon or shrimp skewers, since the fresh basil and tomatoes complement seafood nicely. If you’re keeping things vegetarian, serve it next to some grilled vegetables like zucchini and eggplant, or make it part of a bigger spread with hummus, pita bread, and olives for a Mediterranean-style meal. This salad works great for potlucks and picnics too, since it tastes even better after sitting in the fridge for a few hours.

Storage Instructions

Store: This orzo salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. The basil might darken a bit over time, but the taste stays great!

Make Ahead: I love making this salad the night before a gathering or meal prep Sunday. Just hold off on adding the basil until right before serving to keep it looking fresh and green. Give it a good stir before serving since the dressing tends to settle at the bottom.

Serve: This salad is best enjoyed cold or at room temperature. If you’re serving it after it’s been in the fridge, let it sit out for about 15 minutes to take the chill off. You might want to drizzle a little extra olive oil or balsamic on top if it seems dry after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 70-80 g
• Fat: 110-125 g
• Carbohydrates: 250-270 g

Ingredients

For the salad base:

• 16 oz orzo
• 12 oz mozzarella (pearl size or cut into 1/2-inch cubes)
• 2 1/4 pints tomatoes (halved lengthwise to release juices)
• 1 cup fresh basil

For the dressing:

• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 2 tsp mustard
• 1 tablespoon honey
• 2 cloves garlic (pressed or finely minced to avoid large bites)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp dried oregano
• 1 tsp fresh lemon juice

Step 1: Cook and Cool the Orzo

• 16 oz orzo
• salt water

Bring a large pot of salted water to a boil and add the orzo, cooking according to package directions until al dente (usually 8-10 minutes).

Drain in a colander and spread the orzo in a large mixing bowl to cool to room temperature.

This cooling step is important because it stops the cooking process and prevents the pasta from becoming mushy when the cold dressing is added.

Step 2: Prepare the Dressing

• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 2 tsp mustard
• 1 tablespoon honey
• 2 cloves garlic, pressed or finely minced
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp dried oregano
• 1 tsp fresh lemon juice

In a jar or small bowl, whisk together the olive oil, balsamic vinegar, mustard, honey, pressed garlic, salt, garlic powder, pepper, dried oregano, and fresh lemon juice.

Shake or whisk vigorously until the dressing is emulsified and well combined.

I like to let the dressing sit for a minute after mixing so the flavors can meld together before adding it to the salad.

Step 3: Prepare the Fresh Components

• 2 1/4 pints tomatoes
• 12 oz mozzarella
• 1 cup fresh basil

While the orzo cools, halve your tomatoes lengthwise to release their natural juices (this adds incredible flavor to the salad).

Cut or cube the mozzarella into roughly 1/2-inch pieces if using larger pieces, or leave pearl mozzarella as-is.

Roughly chop most of your fresh basil, reserving a few whole leaves for garnish.

I find that halving tomatoes lengthwise rather than chopping them crosswise makes them release more of their flavorful juices into the salad.

Step 4: Combine and Dress the Salad

• cooled orzo from Step 1
• mozzarella from Step 3
• tomatoes from Step 3
• chopped basil from Step 3
• dressing from Step 2

Add the prepared mozzarella, halved tomatoes (including any released juices), and chopped basil to the cooled orzo.

Pour the dressing from Step 2 over the mixture and toss gently but thoroughly to coat all the ingredients evenly.

The combination of warm pasta with cold dressing and fresh components creates the perfect balance of temperatures and flavors.

Step 5: Finish and Serve

• reserved fresh basil leaves

Transfer the salad to a serving platter or individual bowls and garnish with the reserved fresh basil leaves.

Serve at room temperature or chilled, depending on your preference.

This salad actually tastes even better if you let it sit for 15-30 minutes after assembling, which allows the flavors to meld and the pasta to absorb some of the dressing.

Delicious Caprese Orzo Salad

Delicious Delicious Caprese Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 8 servings

Calories: 2400

Ingredients Method

Ingredients

  

For the salad base:

• 16 oz orzo
• 12 oz mozzarella (pearl size or cut into 1/2-inch cubes)
• 2 1/4 pints tomatoes (halved lengthwise to release juices)
• 1 cup fresh basil

For the dressing:

• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 2 tsp mustard
• 1 tablespoon honey
• 2 cloves garlic (pressed or finely minced to avoid large bites)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp dried oregano
• 1 tsp fresh lemon juice

Method

 

1. Bring a large pot of salted water to a boil and add the orzo, cooking according to package directions until al dente (usually 8-10 minutes). Drain in a colander and spread the orzo in a large mixing bowl to cool to room temperature. This cooling step is important because it stops the cooking process and prevents the pasta from becoming mushy when the cold dressing is added.
2. In a jar or small bowl, whisk together the olive oil, balsamic vinegar, mustard, honey, pressed garlic, salt, garlic powder, pepper, dried oregano, and fresh lemon juice. Shake or whisk vigorously until the dressing is emulsified and well combined. I like to let the dressing sit for a minute after mixing so the flavors can meld together before adding it to the salad.
3. While the orzo cools, halve your tomatoes lengthwise to release their natural juices (this adds incredible flavor to the salad). Cut or cube the mozzarella into roughly 1/2-inch pieces if using larger pieces, or leave pearl mozzarella as-is. Roughly chop most of your fresh basil, reserving a few whole leaves for garnish. I find that halving tomatoes lengthwise rather than chopping them crosswise makes them release more of their flavorful juices into the salad.
4. Add the prepared mozzarella, halved tomatoes (including any released juices), and chopped basil to the cooled orzo. Pour the dressing from Step 2 over the mixture and toss gently but thoroughly to coat all the ingredients evenly. The combination of warm pasta with cold dressing and fresh components creates the perfect balance of temperatures and flavors.
5. Transfer the salad to a serving platter or individual bowls and garnish with the reserved fresh basil leaves. Serve at room temperature or chilled, depending on your preference. This salad actually tastes even better if you let it sit for 15-30 minutes after assembling, which allows the flavors to meld and the pasta to absorb some of the dressing.