Caprese Orzo Salad
A vibrant and refreshing salad featuring orzo pasta, cherry tomatoes, mozzarella, and fresh basil, perfect for summer gatherings.
Ingredients
Main Ingredients
- 1 cup orzo pasta Holds sauces beautifully.
- 1 cup cherry tomatoes Sweet and juicy.
- 1 cup fresh mozzarella balls (bocconcini) Creamy and mild.
- 1 cup fresh basil leaves Infuses the salad with fragrance.
Dressing and Seasoning
- 1/4 cup extra virgin olive oil High-quality enhances flavor.
- 2 tablespoons balsamic vinegar Adds a tangy contrast.
- to taste salt Essential seasoning.
- to taste pepper Adds depth to the dish.
Instructions
Preparation
- Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
- While the orzo cooks, wash and pat dry the basil leaves. Wash the cherry tomatoes and slice them in half.
- In a large mixing bowl, combine the cooked orzo, halved cherry tomatoes, and mozzarella balls. Gently toss to combine.
- Drizzle olive oil and balsamic vinegar over the mixture. Add salt and pepper to taste, then toss again.
- Tear basil leaves and fold them into the salad.
- Let the salad rest for at least 10-15 minutes before serving.
Notes
For best results, use high-quality olive oil and balsamic vinegar. Rinse orzo to prevent clumping. Let the salad rest for enhanced flavors.