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 is a loose take on caprese in the style of Italian bistros, where classic flavor combinations are often served as grab-and-go pasta salads.
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.
Why this version works
- The orzo is first coated in olive oil and cooled in a thin layer, so it stays fluffy and separate even the next day.
- The dressing is oil‑forward rather than vinegar‑heavy, so it doesn’t overpower the delicate mozzarella or “cook” the tomatoes.
- The tomatoes, mozzarella and basil are added at the end, which limits excess juices and keeps the herbs from fading.
- Thoroughly drying the mozzarella and tomatoes prevents the salad from turning watery after a few hours.
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.
Watch out for
- Don’t rinse the orzo under cold water for too long – it will lose its starch and the sauce won’t cling to the pasta as well.
- Mozzarella that’s too wet will thin out the dressing and leave a watery layer at the bottom of the bowl.
- Don’t add the basil too early – it will darken, wilt, and the salad will lose its fresh look.
Substitutions
- You can swap the orzo for another small pasta shape, such as small shells, elbows, or mini farfalle.
- Instead of mozzarella, use feta or salad cheese if you prefer a saltier, more intense flavor.
- You can replace the black olives with green ones or with capers to add a tangier, brinier note.
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
- Bring a large pot of well‑salted water to a boil (it should taste distinctly salty, like the sea). Add the orzo and cook according to the package instructions until al dente – tender but springy to the bite, with no chalky center.
- Drain the pasta in a colander and briefly rinse with cold water just to stop the cooking. Let it drain until no more water drips off – the grains should be moist and shiny, but not sitting in water.
- While still warm, transfer the orzo to a bowl, add 1 tablespoon of olive oil and toss so every grain is lightly coated. Spread it out in a thin layer on a large plate and leave until it feels cool and loose to the touch.
- Wash the cherry tomatoes, dry them very thoroughly and cut into halves or quarters, so that most of the juice stays inside. Slice the olives. Drain the mozzarella very well, pat dry with paper towels and cut into cubes or tear into bite‑size pieces – the pieces should be dry on the outside.
- In a small bowl, mix 3 tablespoons of olive oil, the balsamic vinegar, grated or very finely chopped garlic, and a pinch of salt and pepper. Whisk with a fork until the dressing slightly thickens and looks uniformly cloudy and glossy, with no oil separating out.
- Put the completely cooled pasta in a large bowl. Add the tomatoes, mozzarella and olives, gently lifting and folding the ingredients from the bottom with a spoon so the tomatoes keep their shape and don’t release too much juice.
- Pour the dressing over everything and toss very gently but thoroughly. The pasta and add‑ins should all look evenly glossy, with only a thin film of dressing left on the bottom of the bowl, not a puddle.
- Tear the basil leaves into smaller pieces with your fingers, discarding any tough stems, and add to the salad just before serving or refrigerating. Toss gently, taste, and season with more salt and pepper so the flavor is distinct even when cold.
- Serve right away or chill for about 30 minutes so the flavors meld. Before serving, toss again and add an extra tablespoon of olive oil if needed, if the pasta has soaked up most of the dressing and the salad looks dull.
Storage
No storage information available for this dish.
I love making this salad the day before a picnic—overnight in the fridge lets the flavors deepen, and all I have to do in the morning is add fresh basil on top.
