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Fresh Caprese Orzo Salad Recipe Easy Zesty Balsamic Vinaigrette for Summer

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A light and refreshing Caprese orzo salad featuring tender orzo pasta, juicy cherry tomatoes, fresh mozzarella, and basil, all tossed in a zesty balsamic vinaigrette. Perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 1 cup (200g) dry orzo pasta
  • 1 pint (about 250g) cherry or grape tomatoes, halved
  • 8 ounces (225g) fresh mozzarella balls (bocconcini) or diced mozzarella
  • 1 cup loosely packed fresh basil leaves, torn or roughly chopped
  • 1/2 small red onion, thinly sliced (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Add 1 cup (200g) of orzo and cook according to package instructions (usually about 8-10 minutes) until just al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo well in a colander and rinse briefly under cold water to stop cooking. Let it drain completely and transfer to a large mixing bowl.
  3. While the orzo cooks, halve the cherry tomatoes and slice the red onion thinly. Tear or roughly chop about 1 cup of fresh basil leaves. Drain and pat mozzarella balls dry if watery, then cut into bite-sized pieces if large.
  4. In a small bowl or jar, combine 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced garlic, and a pinch of salt and pepper. Whisk or shake vigorously until the dressing emulsifies and thickens slightly. Taste and adjust seasoning if needed.
  5. Add the tomatoes, mozzarella, sliced red onion, and basil to the bowl with orzo. Pour the balsamic vinaigrette over everything and toss gently but thoroughly to coat all ingredients evenly.
  6. Let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld and the orzo to soak up the dressing. Give a final gentle stir and adjust seasoning with salt and pepper if needed.

Notes

Rinse the cooked orzo under cold water to stop cooking and prevent mushiness. Emulsify the vinaigrette well by whisking or shaking vigorously. Pat mozzarella dry if watery to avoid soggy salad. Let salad rest before serving to meld flavors. Can be made ahead and stored refrigerated up to 2 days.

Nutrition

Keywords: Caprese salad, orzo salad, balsamic vinaigrette, summer salad, easy salad, fresh mozzarella, cherry tomatoes, basil, vegetarian

Find it online: https://evabake.com/fresh-caprese-orzo-salad-recipe-easy-zesty-balsamic-vinaigrette-for-summer/