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Fresh Cold Caprese Orzo Pasta Salad Recipe with Burrata and Heirloom Tomatoes Perfect for Summer

Caprese orzo pasta salad - featured image
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A fresh, bright, and satisfying cold Caprese orzo pasta salad featuring creamy burrata, juicy heirloom tomatoes, and a tangy vinaigrette, perfect for summer meals and gatherings.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta
  • 2 cups diced heirloom tomatoes (mix colors for vibrant look)
  • 8 ounces (about 225g) burrata cheese, torn into chunks
  • ½ cup fresh basil leaves, roughly chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon honey or maple syrup (optional)
  • 1 cup cherry tomatoes, halved (optional)
  • 1 cup arugula or baby spinach (optional)

Instructions

  1. Bring 4 quarts (3.8 liters) of salted water to a rolling boil. Add 1 ½ cups (270g) of orzo and cook for 8–9 minutes until al dente, stirring occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse under cold water to stop cooking and cool it quickly. Drain well and transfer to a large mixing bowl.
  3. In a small bowl, whisk together ¼ cup (60ml) extra virgin olive oil, 2 tablespoons (30ml) red wine vinegar, 1 teaspoon honey or maple syrup, and 1 minced garlic clove. Season with salt and pepper to taste. Adjust seasoning as needed.
  4. Dice 2 cups of heirloom tomatoes and halve 1 cup of cherry tomatoes if using. Roughly chop ½ cup fresh basil leaves. Add both to the bowl with orzo.
  5. Pour the dressing over the orzo and tomatoes. Toss gently to coat everything evenly, being careful not to bruise the tomatoes.
  6. Tear 8 ounces (225g) of burrata cheese into chunks and gently fold into the salad last, keeping the burrata creamy and slightly intact.
  7. If desired, fold in 1 cup arugula or baby spinach right before serving.
  8. Refrigerate the salad for at least 30 minutes before serving to let flavors marry. Serve cold or at room temperature.

Notes

Cook orzo al dente to maintain texture. Rinse orzo under cold water after cooking to stop cooking and cool quickly. Add burrata last to keep it creamy and intact. Adjust dressing seasoning to balance acidity and sweetness. Add greens just before serving to keep them crisp. If salad seems dry after chilling, add a splash of olive oil or vinegar and toss gently before serving.

Nutrition

Keywords: Caprese salad, orzo pasta salad, burrata, heirloom tomatoes, summer salad, cold pasta salad, fresh basil, easy summer recipe

Find it online: https://evabake.com/fresh-cold-caprese-orzo-pasta-salad-recipe-with-burrata-and-heirloom-tomatoes-perfect-for-summer/