Tomato Mozzarella Orzo Salad
Tomato Mozzarella Orzo
Tender orzo tossed with juicy tomatoes, fresh mozzarella, basil, and a balsamic dressing for a simple pasta salad.
Tomato mozzarella orzo salad takes the familiar flavors of a caprese salad and turns them into a practical pasta side. Small grains of orzo mix easily with halved tomatoes, creamy mozzarella pearls, and ribbons of basil, so every spoonful has a little acidity, freshness, and richness.
The balsamic dressing is intentionally simple: olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Whisking it until glossy helps it cling to the pasta instead of pooling at the bottom of the bowl.
Rinsing the cooked orzo briefly under cool water stops the cooking and removes excess surface starch, which keeps the salad loose rather than sticky. Let the pasta drain well before tossing so the dressing stays bright and concentrated.
This salad works well for cookouts, packed lunches, and make-ahead dinners. It tastes best after a short rest, when the tomatoes season the dressing and the basil perfumes the pasta without losing its color.
Nutrition (per serving)
Directions
-
1
Bring a large pot of salted water to a boil and cook the orzo until tender but still firm, about 8 to 10 minutes or according to the package directions.
-
2
Drain the orzo, rinse briefly under cool water, then shake off excess water and spread it on a rimmed baking sheet for 5 minutes to cool and dry slightly.
-
3
Whisk the olive oil, balsamic vinegar, Dijon mustard, grated garlic, salt, and black pepper in a large bowl until the dressing looks smooth and glossy.
-
4
Add the cooled orzo and red onion to the bowl and toss until the pasta is evenly coated with dressing.
-
5
Fold in the tomatoes and mozzarella pearls gently so the tomatoes stay juicy and the cheese keeps its shape.
-
6
Let the salad stand for 10 minutes at room temperature so the orzo absorbs some dressing and the tomatoes release a little juice.
-
7
Add the basil and arugula just before serving, tossing lightly until the greens are distributed without bruising.
-
8
Taste and adjust with a little more salt, pepper, or balsamic vinegar if the salad needs extra brightness.
Ingredients
- Orzo Pasta:12 oz
- Cherry Tomatoes, halved:2 cups
- Fresh Mozzarella Pearls:8 oz
- Fresh Basil Leaves, thinly sliced:1/2 cup
- Extra-Virgin Olive Oil:1/4 cup
- Balsamic Vinegar:3 tbsp
- Dijon Mustard:1 tsp
- Garlic Clove, finely grated:1
- Kosher Salt:3/4 tsp
- Black Pepper:1/2 tsp
- Red Onion, finely diced:1/4 cup
- Baby Arugula:2 cups
Tips & Notes
- Drain the orzo thoroughly before dressing so the salad does not taste watery.
- If using larger mozzarella balls, cut them into bite-size pieces before adding them.
- Add the basil close to serving time to keep it fragrant and green.
- For a stronger balsamic flavor, drizzle a small amount of balsamic glaze over the finished salad.
