Caprese Orzo Pasta Salad

I love pasta salads in the summer for two reasons they can be prepped ahead, and they’re an easy dish to serve at a BBQ or cook-out. I like to stick to a vinaigrette based pasta salad recipe rather than a mayo based one as I find it holds up better when sitting out.

• Orzo Pasta – feel free to use your favorite pasta shape in this recipe. Fusilli, cavatappi, farfalle, casarecce, orecchiette or ditalini would all work well.
• Cherry Tomatoes – grape tomatoes or sun gold tomatoes can be used as a substitute.
• Fresh Mozzarella Pearls – ciliegine or diced bocconcini mozzarella balls work well too.
• Herbs – I like to use a combination of fresh basil, parsley, and chives
• Olive Oil – for the vinaigrette.
• Balsamic Vinegar – I prefer to use balsamic vinegar but champagne vinegar, white wine vinegar, or red wine vinegar would also work.
• Garlic Cloves – freshly minced garlic adds another depth of flavor to this Orzo Pasta Salad.
• Salt and Pepper – goes without saying.

How to Make Orzo Pasta Salad

Step 1: Start by cooking the orzo until al dente.

Step 2: Meanwhile make the balsamic dressing at the bottom of a large bowl.

Step 3: And the cooked orzo pasta to the bowl and mix to evenly dress the pasta.

Step 4: Then roast the halved tomatoes. Remove once they turn jammy, and sprinkle them with flaky salt, pepper, and the herbs.

Step 5: Add the roasted and fresh cherry tomatoes, mozzarella pearls, and basil leaves to the bowl with pasta.

Step 6: And toss until combined.

Ingredients  1x2x3x

• ▢8 ounces orzo pasta
• ▢2 pints cherry tomatoes halved and divided
• ▢8 ounces fresh mozzarella pearls
• ▢½ cup fresh basil leaves torn
• ▢2 tablespoons parsley freshly minced
• ▢2 tablespoons chives freshly minced

For the Balsamic Vinaigrette

• ▢⅓ cup olive oil
• ▢3 tablespoons balsamic vinegar
• ▢2 cloves garlic minced
• ▢Kosher salt and freshly cracked black pepper to taste

Instructions 

• Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly.
• Prep the dressing. Add all of the ingredients into a large bowl and whisk together until well mixed.
• Transfer the orzo pasta to the bowl with the vinaigrette and toss to dress.
• Preheat the oven to 400 degrees and transfer 1 pint of the halved tomatoes onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 25-30 minutes. Remove and let cool. Then sprinkle with flaky salt, pepper and the herbs.
• Add both roasted and raw tomatoes, mozzarella pearls and basil leaves to the pasta bowl and toss until combined. Adjust salt and pepper if needed.

Notes

• Refrigerate in an airtight container for up to 3-5 days.
• You can serve this at any temperature, warm or cold!
• Feel free to use your favorite pasta shape in this recipe. Fusilli, cavatappi, farfalle, casarecce, orecchiette or ditalini would all work well.