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This Caprese orzo salad is that easy crowd-pleaser I keep coming back to whether it is a summer potluck or a quick lunch on a packed workday. Fresh mozzarella, juicy tomatoes, and bright basil meet the tang of balsamic and pesto for a dish that feels like sunshine in a bowl.
I first brought this to a family picnic last spring and it disappeared before anything else did. Now it is the most-requested recipe for our neighborhood barbecues.
Ingredients
- Orzo pasta: this tiny rice-shaped pasta soaks up all the olive oil and dressing perfectly Look for the kind that cooks al dente in about eight to ten minutes
- Pesto: this brings a big punch of flavor and ties everything together in a snap Choose a bright green tub from the refrigerated section or homemade if you have extra basil
- Grape tomatoes: the sweet pop you need Halve them so the juices mingle with the pasta Look for plump and shiny skins for the best flavor
- Fresh mozzarella pearls: these little bites are creamy and mild and they keep their shape in the salad Use the kind packed in water for optimal freshness
- Fresh basil: nothing says summer like torn basil leaves Go for a bunch with vibrant green leaves and no spots
- Lemon juice: just a splash brightens everything up Squeeze it fresh for the best zingy kick
- Kosher salt and freshly ground black pepper: season to taste and let all the other flavors shine
- Balsamic glaze: that little drizzle at the end adds a sweet tangy accent and glossy finish Opt for a thick, syrupy glaze instead of regular vinegar
Step-by-Step Instructions
- Cook the Orzo:
- Bring a large pot of water to a boil and add a generous pinch of kosher salt Cook the orzo according to the package instructions till it is just al dente not mushy Drain into a colander and rinse with cold water to stop the cooking and keep the pasta from sticking
- Dress the Pasta:
- Transfer the cooled orzo to a big mixing bowl Add the pesto and stir gently until every grain is coated with that bright green goodness Take a moment to inhale the basil scent
- Mix in the Good Stuff:
- Add the halved tomatoes mozzarella pearls lemon juice and toss everything together Make sure the tomatoes and cheese are evenly distributed so every bite gets some of everything Sprinkle salt and pepper over the whole bowl and stir again Taste and adjust the seasoning as you like
- Chill or Serve:
- If you have the time cover and let the salad chill in the fridge for at least thirty minutes This melds the flavors and is extra refreshing on a warm day If you are hungry now it is just as delicious at room temperature
- Finish and Serve:
- Right before serving drizzle balsamic glaze zigzag style over the top for that signature caprese finish Scatter a few more basil leaves on top if you are feeling fancy
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Nothing beats fresh mozzarella in a pasta salad for me The creamy bursts as you bite in remind me of snacking on cheese cubes with my cousins in the backyard while my mom assembled a mountain of summer tomatoes
Storage Tips
This salad is one of those recipes that actually tastes better the next day The flavors mingle and settle overnight so do not hesitate to make it ahead Store in an airtight container in the fridge for up to four days If the pasta firms up too much just stir in a splash of olive oil before serving to revive the texture
Ingredient Substitutions
If you cannot find orzo try small shapes like ditalini or even bow ties Use cherry tomatoes in place of grape if they look better at the market If fresh mozzarella are out of reach use diced block mozzarella or even mild feta for a different touch Homemade or storebought pesto both work but fresh basil is a must for top flavor
Serving Suggestions
Pile this salad alongside grilled chicken or shrimp for a light dinner It is also a fantastic addition to a brunch spread Try serving with toasted sourdough or spooned over baby greens for a more filling lunch At picnics it holds well without wilting or getting soggy
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Cultural Context
Caprese as a flavor combo comes from the island of Capri in Italy The classic salad is tomato mozzarella basil but adding pasta makes it heartier and turns it into a meal The colors also mimic the Italian flag which I always think is a fun detail for sharing at an Italian-inspired feast
Frequently Asked Questions
- → Can I use another type of pasta?
Yes, small pastas like farfalle or penne work well, but orzo gives a great texture and absorbs flavors beautifully.
- → How do I keep the mozzarella fresh?
Add mozzarella just before serving to keep it soft and maintain its creamy texture in the salad.
- → Is there a substitute for pesto?
You can use a simple mix of olive oil, fresh herbs, and garlic for a lighter alternative to classic pesto.
- → How can leftovers be stored?
Store in an airtight container in the refrigerator for up to three days. Stir before serving again.
- → What proteins pair well with this dish?
Grilled chicken or shrimp make excellent additions for a more filling meal alongside the orzo blend.
- → Can I serve this warm or cold?
This salad can be enjoyed cold or at room temperature, making it convenient for any occasion.