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caprese orzo salad in a serving dish next to basil and a napkin

Caprese Orzo Salad

This simple vegetarian pasta salad is tossed in a delicious balsamic dressing. It's easy to prep in advance!
Course Lunch, Main Course, Salad, Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 328kcal


  • 8 ounces orzo dried, about half a package
  • 1 pint cherry tomatoes halved
  • 6 ounces mozzarella pearls drained
  • ½ cup basil chiffonade

Balsamic dressing


  • Cook the orzo according to package instructions. Drain, then toss in a little olive oil to prevent it from sticking.
  • While the orzo is cooking, slice the tomatoes and basil. Whisk together the dressing ingredients in a separate bowl.
  • Combine the orzo, tomatoes, basil, and mozzarella pearls in a large mixing bowl. Drizzle the dressing on top, and mix well.
  • Serve the dish right away or put it in the fridge for at least a half hour to chill.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!


  • Store in an airtight container in the fridge. You can prep it several hours ahead of time, since it tastes best chilled anyways. Give it a good stir before serving.
  • Leftovers will last for up to 5 days.


Serving: 1cup | Calories: 328kcal | Carbohydrates: 36g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 256mg | Potassium: 283mg | Fiber: 2g | Sugar: 7g | Vitamin A: 493IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 1mg