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This turns the classic caprese combination into a heartier pasta salad by tossing warm orzo directly with olive oil and torn basil, letting the pasta pick up the herb's fragrance as it cools rather than adding it only at the end. Using small mozzarella pearls instead of larger chunks means every forkful gets a bit of that classic tomato, basil, and mozzarella combination.
Per serving
320kcal
Calories
12g
Protein
36g
Carbs
Prep Time
15 min
Cook Time
10 min
Servings
5 people
Difficulty
easy
15g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Cook the orzo in salted boiling water according to the package instructions, until al dente.
Drain the orzo and toss immediately with 2 tablespoons of the olive oil to prevent sticking.
While still warm, toss in half of the torn fresh basil, letting the pasta absorb its fragrance as it cools.
Once the orzo has cooled to room temperature, add the halved cherry tomatoes, mozzarella pearls, and remaining basil.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Drizzle with a little extra balsamic glaze before serving, if desired.
Toss the Warm Orzo With Basil Right Away: Adding torn basil while the pasta is still warm lets it release more fragrance into the dish as everything cools. Use Small Mozzarella Pearls: Their small size means every bite of orzo gets a bit of cheese, unlike larger chunks that can end up concentrated in just a few spoonfuls. Don't Skip Tossing the Pasta in Oil First: This keeps the orzo from clumping together as it cools, so it stays light and separate once dressed.
Yes, small shapes like ditalini or small shells work well as a substitute, since the goal is a small pasta that mixes evenly with the tomato and mozzarella.
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