Easy Caprese Orzo Salad
Orzo pasta is taken to the next level with the addition of mozzarella pearls, cherry tomatoes, fresh basil and balsamic vinaigrette. The combination of flavors is delicious and the recipe is the perfect side dish all year long.
Prep Time11 minutes mins
Cook Time9 minutes mins
Chill30 minutes mins
Total Time50 minutes mins
Course: Salad
Cuisine: Italian
Servings: 8 servings
Calories: 340kcal
- 16 ounces orzo pasta
- ½-¾ cup balsamic vinaigrette
- 10-12 cherry tomatoes {quartered}
- 8 ounces mozzarella pearls {or 8 ounces cubed mozzarella}
- 8 large basil leaves {cut into ribbons}
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Cook the Orzo pasta according to package directions and drain. Pour the cooked orzo into a bowl and pour ¼ cup of the balsamic vinaigrette over the warm pasta. Stir to coat, cover and refrigerate until cool.
Once the pasta is cool, add the quartered cherry tomatoes, mozzarella pearls, basil ribbons, salt, pepper and remaining ¼-½ cup {depending on how much you like} of balsamic vinaigrette. Stir until everything is evenly combined and serve or refrigerate for up to 3 days. Note: The pasta will absorb some of the vinaigrette as it sets in the refrigerator, so you may have to add a little more.
Serving: 1serving | Calories: 340kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 10mg | Sodium: 377mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 1mg