Orzo Salad with Tomatoes and Mozzarella Recipe
Orzo is a pasta shaped like large grains of rice, very popular in Italy in cold salads. This version with tomatoes, mozzarella and herb olive oil is perfect for a summer lunch, work lunchbox or as a side for a barbecue. It’s a bit like caprese, just more filling and easy to pack into a container.
This salad combines the flavors of a classic caprese with satisfying orzo pasta, making it both light and filling. It’s easy to transport, tastes great cold, and is ideal for meal prep or summer gatherings.
Chef's tips
Make sure the orzo is well drained so the dressing doesn’t get watered down. If you’re preparing it ahead, slightly undercook the pasta so it stays pleasantly firm after chilling.
How to serve
Serve in a large bowl for sharing at a barbecue or portion into individual containers for grab-and-go lunches. It goes well with grilled chicken, fish, or a simple green salad.
Ingredients
- orzo pasta you can use small rice-shaped pasta - 250 g
- cherry tomatoes mixed colors if you have them - 250 g
- mini mozzarella balls or regular mozzarella drained - 150 g
- pitted black olives optional - 50 g
- fresh basil torn into smaller pieces - 1 handful
- extra virgin olive oil - 4 tablespoons
- vinegar or lemon juice - 1 tablespoon
- garlic clove finely grated or pressed - 1 piece
- salt to taste
- freshly ground black pepper to taste
Preparation
- Cook the orzo pasta in a large amount of salted water according to the package instructions until just al dente. Drain in a colander, rinse briefly with cold water to stop the cooking, and drain very well.
- Wash the cherry tomatoes and cut them into halves or quarters. Slice the olives. If using a large mozzarella ball, cut it into cubes of about 1.5 cm.
- In a small bowl, mix the olive oil, balsamic vinegar, grated garlic, a pinch of salt and pepper. Whisk with a fork until the dressing comes together and looks uniform.
- Put the cooled orzo into a large bowl. Add the tomatoes, mozzarella and olives.
- Pour the olive oil and vinegar dressing into the bowl with the pasta. Gently but thoroughly toss so all the ingredients are coated in the dressing.
- Finally, add the torn basil and gently toss again. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve right away or chill in the fridge for 30 minutes to let the flavors meld.
Storage
Przechowuj w zamkniętym pojemniku. Przed podaniem wyjmij z lodówki na 15 minut i ewentualnie dodaj łyżkę oliwy, jeśli makaron wchłonął sos.
