Fresh, vibrant, and bursting with flavor Caprese Orzo Pesto Salad is a delightful twist on the classic Italian Caprese. Juicy tomatoes, creamy mozzarella, and fragrant pesto come together with tender orzo pasta for the perfect summer side or light main.
Origin Caprese Orzo Pesto Salad
Inspired by the traditional Caprese salad from Italy — which features tomatoes, mozzarella, and basil — this version folds those flavors into orzo, a rice-shaped pasta, for a heartier, picnic-ready dish.
What I Love About This Recipe
It’s light but satisfying, easy to make, and travels well. The pesto coats every piece of pasta, and the cherry tomatoes add bursts of sweetness a fresh, herby bite in every forkful.
Also Read : Mom’s Ice Cream Dessert
Caprese Orzo Pesto Salad
4
servings30
minutes40
minutes350
kcalIngredients
1 cup uncooked orzo
1 cup cherry tomatoes, halved
1 cup fresh mozzarella pearls (or diced mozzarella)
⅓–½ cup basil pesto (store-bought or homemade)
1 tbsp olive oil (optional, to loosen pesto)
Salt and black pepper, to taste
Fresh basil leaves, for garnish
Optional: a drizzle of balsamic glaze for serving
Directions
- Cook orzo in salted boiling water according to package instructions. Drain and rinse under cool water.
- In a large bowl, combine cooked orzo, cherry tomatoes, and mozzarella.
- Stir in pesto and olive oil (if needed), mixing until everything is well coated.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving. Garnish with fresh basil and an optional drizzle of balsamic glaze.
Notes
- Add grilled chicken or shrimp for a protein boost.
- Use sun-dried tomatoes for an extra savory twist.
- Great make-ahead option for barbecues or lunch meal prep.
