Caprese Orzo Pasta Salad
This Caprese Orzo Pasta Salad recipe combines two of my favorite summer dishes: caprese salads and pasta salads. It's bright and herby with the most delicious balsamic vinaigrette. Prep ahead of the week for easy lunches, or bring it to your next backyard summer BBQ.
Servings: 4 people
Ingredients
- 8 ounces orzo pasta
- 2 pints cherry tomatoes halved and divided
- 8 ounces fresh mozzarella pearls
- ½ cup fresh basil leaves torn
- 2 tablespoons parsley freshly minced
- 2 tablespoons chives freshly minced
For the Balsamic Vinaigrette
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves garlic minced
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly.
- Prep the dressing. Add all of the ingredients into a large bowl and whisk together until well mixed.
- Transfer the orzo pasta to the bowl with the vinaigrette and toss to dress.
- Preheat the oven to 400 degrees and transfer 1 pint of the halved tomatoes onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 25-30 minutes. Remove and let cool. Then sprinkle with flaky salt, pepper and the herbs.
- Add both roasted and raw tomatoes, mozzarella pearls and basil leaves to the pasta bowl and toss until combined. Adjust salt and pepper if needed.
Notes
- Refrigerate in an airtight container for up to 3-5 days.
- You can serve this at any temperature, warm or cold!
- Feel free to use your favorite pasta shape in this recipe. Fusilli, cavatappi, farfalle, casarecce, orecchiette or ditalini would all work well.
Nutrition
Calories: 568kcal | Carbohydrates: 55g | Protein: 20g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 20mg | Sodium: 84mg | Potassium: 686mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1549IU | Vitamin C: 58mg | Calcium: 256mg | Iron: 3mg