Pasta salad with orzo in white bowl

Caprese Orzo Salad

  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Italian


Caprese orzo salad is a must for summer bbq! Made with grape tomatoes, mozzarella balls, cucumbers, and the most delicious basil vinaigrette. It’s fresh, light, and incredibly flavorful. 



  • 1/2 cup orzo pasta
  • 1 cup grape or cherry tomatoes, halved
  • 3 mini cucumbers or 1/2 English cucumber, thinly sliced
  • 8 oz. mini mozzarella balls
  • Balsamic glaze, optional

Basil Vinaigrette

  • 1 cup packed basil leaves
  • 2 green onions, roughly chopped
  • 2 Tbsp. red wine vinegar
  • 1 clove garlic
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. red pepper flakes
  • 1/4 cup + 2 Tbsp. extra-virgin olive oil
  • Kosher salt and fresh black pepper, to taste


  1. Cook orzo pasta in salted water according to package directions. Drain and rinse under cold water. Leave in colander to drain.
  2. Make the vinaigrette by adding all of the ingredients into a bowl of a food processor and pulse until smooth.
  3. To a large salad bowl, add the drained pasta, tomatoes, cucumbers, and mozzarella. Pour the vinaigrette over the salad and toss to combine. Taste for salt and pepper.
  4. Refrigerate the salad for about 30 minutes or until chilled. Optional, drizzle with balsamic glaze before serving.


  1. You can use whole wheat orzo pasta for a more nutrient dense salad.
  2. I used mini mozzarella balls, also known as “pearls”. If you can’t find them, use ciliegine. They’re slightly bigger in size but still work. You can cut them in half.

Keywords: summer, easy, fresh, pasta