Description
Summer’s golden rays dance around this Caprese Orzo Salad, blending Italian classic flavors with creamy pasta perfection. Fresh mozzarella, ripe tomatoes, and fragrant basil create a light Mediterranean melody you’ll crave on warm afternoons.
Ingredients
Scale
Main Ingredients:
- 8 ounces (1 1/4 cups) dried orzo
- 12 ounces cherry tomatoes (halved)
- 8 ounces fresh mozzarella (diced or ciliegine)
Fresh Herbs and Seasonings:
- 1/2 cup chopped fresh basil
- 1 garlic clove (grated)
- Kosher salt
- Freshly cracked pepper
Dressing Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon aged balsamic vinegar
Instructions
- Prepare a zesty marinade by whisking olive oil, aged balsamic, minced garlic, salt, and pepper in a spacious mixing bowl.
- Gently fold cherry tomatoes into the marinade, ensuring they are evenly coated, and let them rest while preparing the pasta.
- Fill a large pot with water, add a generous pinch of salt, and bring to a vigorous boil over high heat.
- Pour orzo into the boiling water and cook for 8-10 minutes, stirring occasionally, until tender yet firm.
- Drain orzo in a colander and rinse thoroughly with cold water to halt the cooking process and cool the pasta.
- Transfer the chilled orzo into the marinated tomato mixture, creating a harmonious blend of flavors.
- Carefully incorporate fresh mozzarella pearls and torn basil leaves into the salad, ensuring even distribution.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the salad at room temperature or refrigerate for a refreshing chilled version, allowing the flavors to meld together.
Notes
- Boost tomato flavor by using heirloom or cherry varieties for intense, sweet notes that elevate the entire dish’s taste profile.
- Enhance marination by letting tomatoes sit for 15-30 minutes, allowing them to absorb the garlic and balsamic vinegar’s rich flavors.
- Prevent orzo from becoming mushy by stirring occasionally during cooking and rinsing with cold water immediately after draining to stop the cooking process.
- Create a gluten-free version by substituting orzo with quinoa or rice, maintaining the salad’s delightful Mediterranean-inspired texture and taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 25 mg