Print

Fresh Caprese Orzo Pasta Salad with Mozzarella & Basil Pesto

Fresh Caprese Orzo Pasta Salad - featured image
Print Recipe

A quick and easy pasta salad featuring tender orzo, fresh cherry tomatoes, mozzarella pearls, and a bright homemade basil pesto. Perfect for warm weather gatherings and effortless entertaining.

Ingredients

Scale
  • 1 cup (185g) dry orzo pasta
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup (about 150g) mozzarella pearls, drained well
  • 1 cup packed fresh basil leaves, plus extra for garnish
  • ¼ cup pine nuts, lightly toasted
  • 2 large garlic cloves, minced
  • ½ cup extra virgin olive oil for pesto
  • 2 tablespoons extra virgin olive oil for tossing salad
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Optional: red pepper flakes for a subtle kick or walnuts instead of pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (185g) of orzo pasta and cook for 8-10 minutes until al dente (tender but slightly firm). Stir occasionally to prevent sticking.
  2. Drain the orzo well in a fine-mesh sieve and rinse under cold water to stop cooking. Set aside to drain completely.
  3. While the orzo cooks, warm a small skillet over medium heat. Add ¼ cup pine nuts and toast for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
  4. In a food processor, combine 1 cup packed fresh basil leaves, toasted pine nuts, 2 minced garlic cloves, ½ cup olive oil, 1 tablespoon fresh lemon juice, and ¼ cup grated Parmesan cheese. Pulse until smooth but still slightly textured. Season with salt and pepper to taste.
  5. Halve 1 ½ cups cherry tomatoes and drain 1 cup fresh mozzarella pearls. Pat the mozzarella dry with paper towels to avoid watery salad.
  6. In a large mixing bowl, combine the cooked orzo, halved tomatoes, mozzarella pearls, and about ¾ cup of fresh basil pesto. Add 2 tablespoons olive oil for extra silkiness. Toss gently until everything is evenly coated.
  7. Taste and adjust salt, pepper, or lemon juice as needed.
  8. Chill the salad for 30 minutes in the fridge to let the flavors meld or serve immediately.
  9. Garnish with extra basil leaves and a sprinkle of Parmesan before serving.

Notes

Do not overcook the orzo; it should be tender but still slightly firm. Rinse the orzo under cold water after cooking to stop the cooking process and prevent clumping. Toast pine nuts carefully to avoid burning. Pat mozzarella dry to prevent watery salad. Chill salad for at least 30 minutes to let flavors meld. If pesto is too thick, loosen with a splash of pasta cooking water.

Nutrition

Keywords: Caprese salad, orzo pasta salad, basil pesto, mozzarella, cherry tomatoes, easy pasta salad, summer salad, vegetarian

Find it online: https://gleamgulp.com/fresh-caprese-orzo-pasta-salad-recipe-easy-homemade-mozzarella-basil-pesto/