If Caprese Salad and pasta had a baby, this would be it. Fresh basil, juicy cherry tomatoes, creamy mozzarella, and tender orzo all tossed together in one ridiculously easy and tasty bowl.
This salad is light but filling, works as a quick lunch or a side, and it’s make-ahead friendly too. I love keeping a big bowl in the fridge and grabbing a scoop when I need a snack that’s not a handful of chips.
I first made this Caprese Orzo Salad for a backyard BBQ when it was roughly a thousand degrees outside, and I refused to turn on the oven. I tossed it together on a whim with stuff I had on hand – some cherry tomatoes, orzo, basil from the garden, and mozzarella – and it disappeared before the burgers hit the grill.
Now it’s a go-to for potlucks, weeknight dinners, and anytime I need something fresh but filling. Plus, it makes me feel a little fancy, and not mad about it. If you love that flavor, check out my Caprese Chicken too!
Looking for more make-ahead sides? Try this Southwest Pasta Salad or this AMAZING Potato Salad Recipe! For another crowd-pleasing pasta salad with bright Mediterranean flavors, try my Mediterranean Orzo Pasta Salad – it’s loaded with orzo, juicy tomatoes, cucumbers, olives, and feta.
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Why you’ll love this recipe
This orzo pasta salad is super easy. You can chop the basil, halve the cherry tomatoes, and cube the mozzarella while the orzo cooks.
- Simple. Nothing crazy, and all ingredients you can find at your local grocery store.
- Make-ahead. There is NOTHING better than having this hang out in the fridge, or in your lunch bag. Simply dress the salad just before you want to eat, and you’re good! Perfect for meal prep.
- Versatile. Serve it as a side with grilled chicken or eat it solo as a light lunch or snack.
- Caprese vibes in every bite. All the fresh, simple flavor of a Caprese salad – with pasta.
What is Orzo?
Orzo is a tiny pasta shape that looks a lot like rice. It cooks quickly and soaks up flavor beautifully, making it perfect for pasta salads like this one.
Try it in another recipe, too – my Tuscan Chicken Orzo is especially good, or you could go for my Spinach Orzo Pasta too.
Additions & Substitutions
- You can totally swap the orzo for another small pasta – ditalini or salad shells work great too.
- Want to mix it up? Try adding diced red onion for a little bite, or toss in some garbanzo beans to boost the protein and keep it vegetarian.
- As always, season with salt and pepper to taste. Depending on the season (and your tomatoes), you might need a little more or less.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Balsamic vinegar. Adds tang and depth. Use a good-quality one for best flavor. You could use another type of vinegar for a different flavor profile.
- Olive oil. Balances the vinegar and brings everything together. I use extra-virgin olive oil for the best flavor.
- Honey. Just a touch of sweetness to round it out. Switch it out for maple syrup if you don’t have honey.
- Garlic. Adds a little zip. Use fresh garlic if you can.
- Orzo pasta. Looks like rice but is actually pasta. Cooks quickly and holds dressing well.
- Fresh mozzarella cheese. Bocconcini pearls are perfect, but you can chop larger balls if that’s what you’ve got. You can also use marinated mozzarella (found in the deli sections of grocery stores), to enhance the flavor.
- Grape or cherry tomatoes. Sweet and juicy. Use the best ones you can find.
- Fresh basil. Adds that signature Caprese flavor. Tear or chop just before serving for max freshness.
How to make Caprese Pasta Salad
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, honey and garlic. Season with salt and pepper. Taste test and add more honey or salt and pepper as needed.
Prepare the salad
Cook the orzo, rinse it with cold water, and let it cool completely.
In a big bowl, toss together the orzo, mozzarella, tomatoes, and basil.
Pour the dressing over the top, mix well, and season to taste. That’s it – grab a fork!
Cooking the Orzo Perfectly
- Cook to al dente. Start checking 1–2 minutes before the package says it’s done. It should be tender but with a little bite.
- Rinse after cooking. Drain and rinse under cold water to stop the cooking and keep it from getting mushy.
- Toss with olive oil. This keeps the orzo from clumping while it cools.
Serve it alongside some Balsamic Glazed Salmon, or some Garlic Butter Shrimp.
Frequently Asked Questions
Can I make Caprese Orzo Salad ahead of time?
Yes! You can cook the orzo and prep the veggies and dressing a day in advance. Just keep everything stored separately and toss it together when you’re ready to serve. For best results, wait to add the fresh basil until just before serving so it doesn’t wilt.
How long does it last in the fridge?
This salad keeps well in the refrigerator for about 3 days. Store it in an airtight container. If you’ve already mixed in the basil or used avocado, those ingredients are best added fresh again if serving leftovers.
Can I use a different pasta instead of orzo?
Absolutely. Small shapes like ditalini, couscous, or even pearl barley work well. Just adjust the cook time based on what you use.
Can I use store-bought dressing instead?
You can, but homemade balsamic vinaigrette really brings this to life. If you’re short on time, a good quality store-bought balsamic works in a pinch.
What if I don’t have fresh basil?
You could use a little pesto instead to keep that herby flavor going. Dried basil won’t give the same effect, so fresh or pesto is the way to go.
Kylee’s Notes
- Salt the pasta water well. Just like any pasta salad, seasoning the orzo water is your first chance to get flavor into the dish. It should taste like the ocean!
- Cook the orzo al dente. Slightly undercooked is best since it’ll soak up some of the dressing as it sits and stay firm instead of turning mushy.
- Rinse the orzo after cooking. This cools it down quickly and stops the cooking process. It also helps prevent clumping – especially important for a cold salad.
- Use the best tomatoes you can find. Sweet, ripe grape or cherry tomatoes make a big difference here. If they’re a little bland, try roasting them for extra flavor.
- Tear the basil by hand. Chopping with a knife can bruise the leaves and turn them dark. A quick tear is gentler and looks prettier, too.
- Let it chill before serving. Once everything’s tossed together, give it at least 30 minutes in the fridge. It helps the flavors come together and makes the salad taste even better.
- Add the basil right before serving. If you’re making this ahead, wait on the basil so it doesn’t get soggy or discolored.
Some more of our favorite Pasta Salad Recipes:
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Greek Pasta Salad Recipe (with Chicken). A yummy Greek pasta salad studded with tomato, red onion, olives and feta a homemade Greek dressing, then topped with chicken.
- Mexican Street Corn Pasta Salad. With roasted corn, chilled pasta and a delicious creamy chili lime dressing, this Mexican Street Corn Pasta Salad is perfect as a side dish, and super easy to make!
- Creamy Tuna Pasta Salad. This easy to make tuna pasta salad is the perfect picnic lunch or side. Packed with tuna, vegetables & pasta, it is ready in 20 minutes!
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Update: This recipe was originally published in June of 2020. It was updated and republished in May of 2025.
Caprese Orzo Salad (Basil Tomato Mozzarella)
Ingredients
DRESSING
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon honey
- 1 clove garlic minced
- salt and pepper
SALAD
- 10 ounces orzo pasta
- 1 cup fresh mozzarella (bocconcini pearls if you can find them, drained)
- 10 ounces grape tomatoes ((or cherry tomatoes) halved)
- ½ cup fresh basil (chopped)
Directions
DRESSING
- In a small bowl, whisk together ¼ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey and 1 clove garlic minced. Season with salt and pepper.
SALAD
- Cook 10 ounces orzo pasta according to directions, drain and rinse with cold water. Toss it with a little olive oil. Set aside to cool
- Mix the cooled orzo, 1 cup fresh mozzarella, 10 ounces grape tomatoes and ½ cup fresh basil in a large bowl.
- Pour dressing over salad and mix well. Season with salt and pepper if needed.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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