Caprese Orzo Salad

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In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy summertime salad!

Caprese Orzo Salad on a plate with a fork


One of my favorite things about summertime is picking fresh tomatoes and basil from my garden and using them to create fresh and delicious recipes, like this caprese orzo salad (and this bruschetta recipe – yum)!

It’s a light and flavorful, but still hearty, salad made with a homemade dressing and topped with toasted pine nuts. It’s easy to make and can be customized by adding your favorite fresh veggies!

Caprese Orzo Salad in a serving bowl with a spoon

Caprese Orzo Salad: Ingredients & Substitutions

overhead photo of the ingredients in this Caprese Orzo Salad recipe
  • Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
  • Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
  • Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
  • Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
  • Mozzarella cheese. use fresh mozzarella for the best results.
  • Fresh basil. There are no substitutes for fresh basil in this recipe – it’s a must!
  • Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
  • Dijon Mustard. Any mustard variety can be used in place of Dijon.
  • Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).
a spoon taking a scoop of Caprese Orzo Salad

How to Make Caprese Orzo Salad

Let’s walk through how to make this caprese orzo salad recipe step-by-step, and don’t forget to watch the video!

Cook the Orzo

The first step in making this orzo salad is cooking the orzo, which usually takes about 25 minutes. You can do this up to the day before and store it in the refrigerator so you can quickly make the salad on the day you’d like to serve it.

I often cook the orzo in the morning and let it cool until I’m ready to make the salad later in the day.

overhead photo showing orzo cooking to make Caprese Orzo Salad

When the orzo is finished cooking, drain it but do not rinse. Un-rinsed orzo absorbs the dressing significantly better than rinsed!

cooked orzo in a white strainer

Make the dressing

While the orzo is cooking, make the dressing by whisking the ingredients together in a small bowl.

It’s important to make the dressing before the orzo has finished cooking, because we mix half of it into the warm orzo to prevent sticking.

two photos showing whisking the dressing for Caprese Orzo Salad in a small bowl

Assemble

After you drain the orzo, transfer it to a large bowl. Then, add half the dressing and stir until it’s evenly distributed.

Chill the partially dressed orzo in the refrigerator until it cools down to at least room temperature.

two photos showing adding balsamic dressing to cooked orzo

Once the orzo has cooled sufficiently, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine.

dressing pouring over Caprese Orzo Salad in a bowl

At this point, be sure to taste the caprese orzo salad and add salt and pepper as desired.

Then, chill for at least 1 hour for the flavors to blend and the salad to cool completely.

salt and pepper added to Caprese Orzo Salad in a bowl with a wooden stirring spoon

Toasted pine nuts are the chef’s kiss of this recipe. They add flavor and crunch and should not be omitted.

You can make them while you cook the orzo and set them aside to use after the salad has chilled, or you can prepare them immediately before serving.

To toast the pine nuts, heat them over medium heat until lightly browned, stirring often. Do not walk away from the pan while you are cooking them. They go from barely brown to burnt very quickly – and they are too expensive to be rendered inedible by burning! 😉

Once they’re toasted, set them aside to use later.

two photos showing how to toast pine nuts for Caprese Orzo Salad

Serve

When ready to serve, add the toasted pine nuts, avocado (optional but recommended) and fresh basil on top of the salad. Then serve it cold. Here are some suggestions of dishes that pair well with this orzo salad:

Caprese Orzo Salad in a serving bowl garnished with pine nuts and avocado

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

Caprese Orzo Salad in a serving bowl garnished with pine nuts and avocado

Caprese Orzo Salad Recipe FAQs

Why shouldn’t I rinse cooked orzo?

If you rinse the orzo it will soak in water and make it more difficult to absorb the dressing. So, leaving the orzo un-rinsed will ensure it absorbs the dressing very well.

Can you eat cold orzo?

Yes absolutely. Sometimes orzo is served warm, but in this orzo salad recipe it’s best served cold.

How long does orzo salad last in the fridge?

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

Caprese Orzo Salad on aplate garnished with pine nuts and avocado

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Caprese Orzo Salad

Laura
In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy & hearty summertime salad!
5 from 3 votes
Course Appetizer, Salad, Side Dish
Cuisine American, Italian
Servings 12 Servings
Calories 226
Prep Time20 minutes
Cook Time20 minutes
Chilling2 hours
Total Time2 hours 40 minutes

Ingredients 
 

  • 2 cups orzo dry
  • 5 quarts salted water
  • 3 green onions 1/4 cup sliced
  • 1 pint baby tomatoes halved
  • ½ cup Fresh basil chopped
  • 1 avocado diced (optional)
  • 8 oz fresh mozzarella pearls, or a log diced into small pieces.
  • Salt and pepper to taste

Dressing:

Topping

  • ½ cup pine nuts toasted
  • ¼ cup basil julienned

Instructions 

  • Cook orzo in salted water according to package instructions.
  • In a small bowl, whisk together dressing ingredients
  • When orzo is finished cooking, drain and do not rinse.
  • Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
  • Once the orzo has cooled, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
  • Chill for at least 1 hour.
  • Heat pine nuts over medium heat until lightly browned, stirring often. Set aside to cool.
  • When ready to serve, top with toasted pine nuts, avocado and chopped fresh basil.
  • Serve cold.

Video

Notes

Ingredient Substitutions
  • Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
  • Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
  • Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
  • Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
  • Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
  • Dijon Mustard. Any mustard variety can be used in place of Dijon.
  • Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).
Store
Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don’t recommend freezing this recipe.

Nutrition

Serving: 1cup | Calories: 226kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. 5 stars
    “Hey there, you’ve got to try this amazing Caprese Orzo Salad! It’s like a fun spin on the traditional Caprese, with juicy tomatoes, creamy mozzarella, and fresh basil all hanging out with the delightful twist of orzo pasta. Seriously, the combination of flavors and textures is like a little party in your mouth. Whether you’re chowing down for a light lunch or bringing it along to a get-together, this salad is like bringing a taste of sunshine and good vibes to your table. Trust me, it’s a total winner!”

  2. 5 stars
    This orzo salad is so delicious! I made it today and my husband cannot stop talking about it. He also suggested that I make it again for a special occasion coming up.
    Thank you so much!