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
- Roast half the tomatoes, leave half raw. This is THE move. Roasted ones go jammy and concentrated, raw ones stay juicy and bright. Texture and flavor contrast in every bite.
- Dress the orzo while it's still warm. Warm pasta is porous and pulls in vinaigrette like a sponge. Cold pasta sits in dressing without absorbing it.
- Cook orzo just to al dente, not past. Two minutes shy of package directions. It firms up as it cools and you don't want a mushy salad.
- Salt the pasta water heavily. A full tablespoon for 4 quarts. Orzo cooks fast and only seasons from the inside if the water is salty enough.
- Drain orzo, don't rinse. Rinsing washes off the surface starch that helps the dressing cling. Just drain and toss.
- Tear the basil at the very end, not chopped. Knife cuts oxidize basil and turn it brown within minutes. Hand-tear right before serving.
- Use cold mozzarella pearls straight from the fridge. Adding them while the orzo is hot melts them. Add at the end with the basil for clean, bouncy bites.
- Salt the roasted tomatoes after they cool. Salting hot tomatoes pulls out water and turns the salad watery. Cool first, then season with flaky salt.
- Make it a day ahead for a picnic or BBQ. The flavors deepen as the orzo soaks. Just refresh with a splash of olive oil and a hit of vinegar before serving.
- Bring to room temp before serving. Cold mozzarella and balsamic can taste flat. Pull the bowl from the fridge 30 minutes before guests arrive.
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