Fresh Mediterranean Caprese Orzo Salad

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Total Time: 35 minutes

Quick Ingredients

• Orzo: 1 1/2 cups dry orzo, cooked in 3 quarts boiling water with 1 tablespoon kosher salt
• Vegetables: 10 ounces cherry tomatoes, 1 large English cucumber, 1/4 cup thinly sliced red onion
• Caprese ingredients: 8 ounces mozzarella pearls, 1/2 cup fresh basil leaves
• Mediterranean add-ins: 1/2 cup pitted Kalamata olives
• Lemon dressing: 1/3 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon red wine vinegar, 1 grated garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano

Do This

• 1. Bring 3 quarts water to a rolling boil, salt it, and cook the orzo for 8 to 9 minutes until al dente.
• 2. Whisk the lemon dressing in a large serving bowl.
• 3. Drain the orzo, rinse briefly under cool water, drain very well, and toss with 2 tablespoons of dressing.
• 4. Halve the tomatoes, dice the cucumber, slice the onion, halve the olives, and drain the mozzarella pearls.
• 5. Combine the orzo, vegetables, olives, mozzarella, and basil with the remaining dressing.
• 6. Rest for 10 minutes, taste, adjust lemon, salt, and pepper, then serve at room temperature or chilled.

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Why You’ll Love This Recipe

• Fresh but filling: Tender orzo makes it satisfying, while cucumber, tomatoes, lemon, and basil keep it bright and light.
• Easy for gatherings: It holds well at room temperature for about 2 hours, making it perfect for potlucks, picnics, and cookouts.
• Big Mediterranean flavor: Briny olives, creamy mozzarella, extra virgin olive oil, lemon, oregano, and garlic make every bite lively.
• Make-ahead friendly: The flavors improve after a short rest, and you can prep most components in advance.

Grocery List

• Produce: 10 ounces cherry tomatoes, 1 large English cucumber, 1 small red onion, 1 large lemon, 1 garlic clove, 1 bunch fresh basil
• Dairy: 8 ounces mozzarella pearls
• Pantry: 1 1/2 cups dry orzo, extra virgin olive oil, red wine vinegar, Dijon mustard, honey, pitted Kalamata olives, kosher salt, black pepper, dried oregano

Full Ingredients

For the Orzo Salad

• 1 1/2 cups dry orzo, about 10.5 ounces
• 3 quarts water, for boiling
• 1 tablespoon kosher salt, for the pasta water
• 10 ounces cherry tomatoes, halved, about 2 cups
• 1 large English cucumber, about 10 ounces, quartered lengthwise and sliced into 1/2-inch pieces, about 2 cups
• 8 ounces mozzarella pearls, drained and patted dry
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup thinly sliced red onion
• 1/2 cup loosely packed fresh basil leaves, torn just before adding

For the Lemon Olive Oil Dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice, from about 1 large lemon
• 1 teaspoon finely grated lemon zest
• 1 tablespoon red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano

Step-by-Step Instructions

Step 1: Boil the pasta water

Fill a medium pot with 3 quarts water and bring it to a rolling boil over high heat. Once the water is boiling, stir in 1 tablespoon kosher salt. Salting the water helps season the orzo from the inside, which makes the finished salad taste balanced rather than flat.

Step 2: Make the lemon dressing

While the water heats, make the dressing in a large mixing bowl or serving bowl. Whisk together 1/3 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon red wine vinegar, 1 grated garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Whisk until the dressing looks slightly thickened and glossy.

Taste the dressing before adding it to the salad. It should taste bright, lemony, and a little salty because the orzo, cucumber, tomatoes, and mozzarella will soften the flavor once everything is mixed together.

Step 3: Cook the orzo until al dente

Add 1 1/2 cups dry orzo to the boiling salted water and stir right away to prevent sticking. Cook for 8 to 9 minutes, stirring occasionally, until the orzo is tender but still has a light bite in the center. Check the package instructions as a guide, but begin tasting at 8 minutes so the pasta does not become mushy.

Step 4: Cool and lightly dress the orzo

Drain the orzo in a fine-mesh strainer. Rinse it under cool running water for 15 to 20 seconds, just until it is no longer hot, then shake the strainer very well to remove excess water. Wet orzo can dilute the dressing, so let it sit in the strainer for 2 minutes if needed.

Transfer the drained orzo to the bowl with the dressing and toss it with about 2 tablespoons of the dressing first. This helps the pasta absorb flavor while you finish preparing the fresh ingredients.

Step 5: Prepare the tomatoes, cucumber, olives, onion, mozzarella, and basil

Halve 10 ounces cherry tomatoes. Quarter 1 large English cucumber lengthwise, then slice it into 1/2-inch pieces. Halve 1/2 cup pitted Kalamata olives. Thinly slice 1/4 cup red onion. Drain 8 ounces mozzarella pearls and pat them dry with a clean towel or paper towel so they do not water down the salad.

Tear 1/2 cup fresh basil leaves just before adding them. Tearing instead of chopping helps reduce bruising and keeps the basil looking fresh and green.

Step 6: Toss the salad

Add the cherry tomatoes, cucumber, mozzarella pearls, Kalamata olives, red onion, and torn basil to the bowl with the orzo. Pour in the remaining dressing. Gently toss with a large spoon or silicone spatula until the orzo is evenly coated and the vegetables and mozzarella are well distributed.

Be gentle as you mix, especially with the mozzarella pearls and tomatoes. The goal is a glossy, well-dressed salad with distinct pieces, not a mashed mixture.

Step 7: Rest, taste, and serve

Let the salad rest at room temperature for 10 minutes before serving. This short rest allows the orzo to soak up the lemony olive oil dressing and helps the tomato juices mingle with the basil and oregano.

Taste and adjust as needed. Add another pinch of kosher salt if the salad tastes muted, a squeeze of lemon juice if it needs brightness, or a drizzle of extra virgin olive oil if you want a silkier finish. Serve at room temperature or chilled.

Pro Tips

• Cook the orzo just to al dente: Slightly firm pasta holds up better after being tossed with dressing and stored.
• Drain the orzo well: Extra water will thin the dressing and make the salad taste less vibrant.
• Pat the mozzarella dry: Mozzarella pearls packed in liquid can add unwanted moisture if they go straight into the bowl.
• Add basil near the end: Fresh basil is delicate, so adding it last keeps the color and aroma fresh.
• Serve slightly cool, not ice-cold: The flavors of olive oil, basil, tomatoes, and mozzarella taste best when the salad is chilled briefly or served at room temperature.

Variations

• Add protein: Fold in 2 cups diced grilled chicken, 1 1/2 cups chickpeas, or 1 cup flaked tuna packed in olive oil to make it more of a main course.
• Make it extra Mediterranean: Add 1/2 cup roasted red peppers, 1/4 cup chopped sun-dried tomatoes, or 1/3 cup crumbled feta in addition to or instead of the mozzarella.
• Use a different pasta shape: Small shells, ditalini, pearl couscous, or small farfalle work well. Cook according to package directions until al dente.

Storage & Make-Ahead

Store leftover Caprese-style Mediterranean orzo salad in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and refresh with 1 to 2 teaspoons extra virgin olive oil and 1 to 2 teaspoons fresh lemon juice, since pasta absorbs dressing as it sits. For the freshest texture, you can cook the orzo and make the dressing up to 2 days ahead, then assemble the salad up to 24 hours before serving. If making it ahead for a party, add the basil within 1 hour of serving so it stays bright and fragrant. Do not freeze this salad, as the cucumber, tomatoes, and mozzarella will become watery after thawing.

Nutrition (per serving)

Calories: 430 kcal | Carbs: 45g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Fiber: 3g | Sugar: 6g | Sodium: 570mg | Cholesterol: 20mg