Quick Summary
Caprese Orzo Salad- this simple pasta salad is made with orzo, pesto, fresh mozzarella, tomatoes, basil, and a drizzle of balsamic. It is the perfect salad for potlucks, picnics, easy lunches, or even a light dinner.
I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza).
I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks to the addition of orzo. I love orzo salads, my Easy Orzo Salad is another good one.
You only need 7 ingredients and 20 minutes to make this salad. It is the perfect recipe for when you are short on time!
The basil pesto gives the orzo lots of flavor. Stir in ripe tomatoes, mozzarella cheese, and fresh basil. I like to finish the salad with a little drizzle of balsamic glaze. It is the perfect finishing touch.
This salad is a great recipe for potlucks, cookouts, or picnics. It is always a crowd pleaser. I also love making it for lunches or a light dinner.
Table of Contents
Ingredients
- Orzo– Orzo is a form of short-cut pasta, shaped like a large grain of rice. Look for it in the past aisle.
- Pesto– we love our homemade pesto, but store bought is fine too!
- Tomatoes– cut grape (or cherry) tomatoes in half!
- Fresh mozzarella– I like to use fresh mozzarella pearls, they are the perfect size for salads. If you can’t find the pearls, you can chop up fresh mozzarella.
- Basil-I add fresh basil for extra flavor!
- Lemon juice– I like to stir in a little bit of fresh lemon juice to brighten up the salad.
- Balsamic glaze– for drizzling at the end!
How to Make Caprese Orzo Salad
- Bring a large pot of water to a boil and add a big pinch of salt.
- Cook orzo to al dente, according to package directions. Use a colander to drain and rinse with cold water. Transfer to a large bowl.
- Add the pesto and stir until the orzo is well coated.
- Add the tomatoes, fresh mozzarella, lemon juice, salt, and pepper. Stir until well combined. Taste and add more salt and pepper, If necessary.
- You can place in the refrigerator to chill or serve at room temperature. When ready to serve, drizzle with balsamic glaze, if desired.
Serving Suggestions
This fresh and simple pasta salad is a great side dish to any meal. If you need some recipe ideas, here are a few of our favorites to serve with this salad.
- Steak Kabobs
- Chicken Parmesan
- Best Grilled Cheese
- Sheet Pan Balsamic Chicken
- Easy White Bean Skillet
- Sheet Pan Sausage and Peppers
How to Store
Store the salad in an airtight container in the refrigerator for up to 3 days. We love the leftovers for lunch or easy dinners! It’s a great salad to pack for school or work lunches.
If the salad loses a little flavor, you can always brighten it up with a little additional pesto.
More Caprese Recipes
More Pasta Salad Recipes
Caprese Orzo Salad
Ingredients
- 8 oz orzo pasta, kosher salt for boiling the pasta
- 1/2 cup pesto
- 1 pint grape tomatoes, halved
- 8 oz fresh mozzarella pearls, or chopped fresh mozzarella
- 1/4 cup chopped fresh basil
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Balsamic glaze, for drizzling, optional
Instructions
- Bring a large pot of water to a boil and add a big pinch of salt. Cook orzo to al dente, according to package directions. Use a colander to drain and rinse with cold water. Transfer to a large bowl.
- Add the pesto and stir until the orzo is well coated. Add the tomatoes, fresh mozzarella, lemon juice, salt, and pepper. Stir until well combined. Taste and add more salt and pepper, If necessary.
- You can place in the refrigerator to chill or serve at room temperature. When ready to serve, drizzle with balsamic glaze, if desired.
Nutrition
Have you tried this recipe?
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I would like to make this caprese salad, but I have to watch my potassium intake. What can I use in place of the pesto? Is there any way you could do a section on low potassium recipes? Love your recipes.
I made this salad using feta instead of mozzarella (it’s what I had) and it was yummy. I’d eaten orzo but had never cooked it & boy did those little suckers stick to everything! Unlike rice or other pasta, it stuck to the pan, strainer, spatula & everything it touched. I’m wondering if I’d added a little oil to the water it might’ve been easier to work with. Any tips?
It might be the pan you are using? But yes, you can try adding some oil.