Fresh Pesto Orzo Caprese Salad Recipe Easy with Mini Mozzarella and Cherry Tomatoes
A quick and easy salad combining orzo pasta, fresh basil pesto, mini mozzarella balls, and cherry tomatoes for a fresh, comforting dish perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 1 cup (dry) orzo pasta (about 170 grams)
- 1/2 cup (about 120 ml) fresh basil pesto
- 1 cup (150 grams) mini mozzarella balls, drained
- 1 cup (150 grams) cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- Coarse sea salt, to taste
- Optional: 1/4 cup toasted pine nuts or walnuts
Instructions
- Bring 4 cups (950 ml) of salted water to a rolling boil in a medium saucepan.
- Add 1 cup (170 g) of orzo pasta and cook, stirring occasionally, for 8-10 minutes or until al dente.
- Drain the orzo in a colander and rinse briefly under cold water to stop the cooking process and cool it down.
- Transfer the warm orzo to a large mixing bowl.
- Add 1/2 cup (120 ml) of fresh basil pesto and 2 tablespoons of extra-virgin olive oil.
- Gently fold everything together using a wooden spoon, making sure every grain is coated but the pasta isn’t crushed.
- Toss in 1 cup (150 g) of halved cherry tomatoes and 1 cup (150 g) of mini mozzarella balls.
- Squeeze in 1 tablespoon of fresh lemon juice, then season with coarse sea salt and freshly ground black pepper to taste.
- Give everything one last gentle toss to mix the flavors.
- Optional: Sprinkle 1/4 cup of toasted pine nuts or walnuts for a nutty twist and textural contrast.
- Serve immediately while the orzo is slightly warm, or refrigerate for 30 minutes to let the flavors marry. Bring back to room temperature before serving.
Notes
Rinsing the orzo after cooking prevents it from becoming mushy. Gently fold the pesto and mozzarella to keep the cheese balls intact. If pesto is too thick, loosen with a teaspoon or two of water or olive oil before mixing. Serve at room temperature or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days and toss with olive oil or lemon juice before serving. Avoid freezing.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 320
- Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 12
Keywords: pesto, orzo, caprese salad, mini mozzarella, cherry tomatoes, quick salad, easy recipe, vegetarian, summer salad