This Italian caprese pasta salad comes together with simple, fresh ingredients: sweet tomatoes, creamy mozzarella, fragrant basil, and tender orzo pasta. It's the easiest way to turn a classic caprese into a crowd-pleasing side.
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Why You'll Love This Caprese Pasta
How much do you love caprese salad? To me, it's the epitome of summer. Light, fresh, and bursting with flavor, especially if the tomatoes and basil come straight from the garden. I also find pasta salad downright addicting, and combining the two felt like a no-brainer. What sets this one apart from a regular pasta salad is how fresh it tastes, with no heavy mayo weighing it down. Just olive oil, balsamic, and the natural sweetness of ripe tomatoes.
My sister is usually the one who makes the pasta salad in our family, and she always makes enough to feed a small army... leftovers included. We rip on her for it every time, but secretly we all love it, because nobody ever gets sick of those leftovers. It's the kind of dish that works just as well at a backyard barbecue as it does packed for lunch the next day. Here's why you've got to try this recipe:
- Light and fresh
- Easy to make
- Perfect for a crowd
- Great make-ahead side
Ingredient Information And Substitutions
- Orzo pasta- The base of this salad. Any small pasta shape works as a substitute if orzo isn't available.
- Grape tomatoes- Quartered. Cherry tomatoes work just as well.
- Fresh mozzarella- Diced. If you can find perlini mozzarella (the tiny pearl-sized balls), use those instead. They're perfect for this pasta salad!
- Scallions- Chopped, for a mild onion bite. Red onion works as a substitute, finely diced.
- Basil- Chiffonade for the best presentation and flavor.
- Olive oil- The base of the dressing.
- Balsamic vinegar- Adds tang and depth to the dressing. Balsamic glaze is a sweeter substitute.- Sometimes I'll use both!
- Garlic powder- Adds savory depth without overpowering the fresh flavors. Fresh minced garlic works too, but use it sparingly.
- Black pepper- Freshly cracked, to taste.
- Kosher salt- To taste.
How To Make This Caprese Pasta Salad Recipe
Step 1- Boil the pasta.
Boil the orzo in well-salted water according to package directions until al dente. Set aside to cool, or run under cold water if you're in a hurry.
Step 2- Mix everything.
Add all ingredients to a large bowl and mix well. I'll usually mix the dressing separately and pour it over the top so it's balanced.
Step 3- Serve.
Serve immediately for the best texture and flavor.
Frequently Asked Questions
Absolutely. Grilled chicken, shrimp, or even chickpeas all make great additions for a heartier, more filling dish.
No, orzo is actually a small, rice-shaped pasta made from wheat. It cooks similarly to rice but has a different texture and flavor, making it perfect for pasta salads like this one.
You can prep the pasta and tomatoes ahead, but hold off on adding the mozzarella, basil, and dressing until right before serving for the best texture and freshness.
Tips For Making Caprese Pasta Salad
- Use the best-quality olive oil and balsamic you have. Since the dressing is so simple, the quality of these two ingredients really shines through.
- Don't dress the salad until right before serving. The acidity in the balsamic changes the texture of the fresh mozzarella the longer it sits.
- Rinse the orzo under cold water after cooking to stop it from clumping together as it cools.
- If you're not cooking for a crowd, halve the recipe. This makes a generous amount of pasta salad. It's perfect for a gathering, but easy to scale down for a smaller group.
- To chiffonade basil, stack the leaves, roll them tightly, and slice crosswise into thin ribbons.
- Taste and adjust the seasoning right before serving, as the pasta absorbs salt as it sits.
- Ingredients to prep ahead- Cook the orzo and chop the tomatoes a day ahead. Store separately in the fridge until ready to assemble.
- Leftovers and storage- Store covered in the fridge for up to 3 days. The flavor only gets better as it sits, even if the mozzarella softens slightly.
What To Serve With This Caprese Salad Pasta Salad
This tomato and mozzarella pasta salad pairs perfectly alongside grilled proteins or other fresh summer sides for a complete spread. Here are some of my favorite options:
Other Pasta Salad Recipes To Try
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Italian Caprese Pasta Salad
Ingredients
- 1 pound orzo pasta, (one package or 2 ½ cups)
- 4 cups grape tomatoes, quartered
- 1 pound fresh mozzarella, diced (or Perlini mozzarella if available)
- ¼ cup chiffonade basil
- ¼ cup scallions, chopped
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
Instructions
- Boil orzo pasta in well salted water as per package directions, until al dente. Set aside to cool (or if you're in a hurry, run it under cold water).
- Mix all ingredients in a large bowl until well combined.
- Serve immediately or refrigerate until serving.
Video
Notes
- Use the best-quality olive oil and balsamic you have. Since the dressing is so simple, the quality of these two ingredients really shines through.
- Don't dress the salad until right before serving. The acidity in the balsamic changes the texture of the fresh mozzarella the longer it sits.
- Rinse the orzo under cold water after cooking to stop it from clumping together as it cools.
- If you're not cooking for a crowd, halve the recipe. This makes a generous amount of pasta salad. It's perfect for a gathering, but easy to scale down for a smaller group.
- To chiffonade basil, stack the leaves, roll them tightly, and slice crosswise into thin ribbons.
- Taste and adjust the seasoning right before serving, as the pasta absorbs salt as it sits.
- Ingredients to prep ahead- Cook the orzo and chop the tomatoes a day ahead. Store separately in the fridge until ready to assemble.
- Leftovers and storage- Store covered in the fridge for up to 3 days. The flavor only gets better as it sits, even if the mozzarella softens slightly.
2pots2cook says
Jessy Freimann says
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Jessy Freimann says