This Easy Fresh Orzo Salad is a colorful mix of tender orzo pasta, juicy cherry tomatoes, and creamy mozzarella. It’s perfect for a light lunch or a side dish at dinner!
Who doesn’t love a salad that feels like a party on a plate? I often pack it for picnics since it’s super easy to make and tastes even better the next day!
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta is perfect for salads! If you don’t have orzo, try substituting with couscous or small shells. Both options will work well in this dish!
Cherry Tomatoes: Sweet and juicy, cherry tomatoes are a favorite here. If they’re out of season, diced regular tomatoes can work too. For something different, try adding roasted bell peppers for sweetness.
Fresh Mozzarella: I love using bocconcini for their creamy texture. If you can’t find it, go for regular mozzarella or even feta cheese for a tangy twist!
Basil: Fresh basil is key for flavor. If you don’t have fresh, you can use dried basil, but use less—dried herbs are stronger.
Pesto Sauce: Store-bought works great for convenience, but homemade pesto can elevate your salad! You can also swap pesto for a vinaigrette if you prefer a lighter dressing.
How Do I Cook Orzo Perfectly?
Cooking orzo perfectly is simple, but a few tips help! Always check the package for cooking times, as they vary. For fluffy orzo, follow these steps:
- Bring a large pot of salted water to a boil.
- Add the orzo and stir occasionally while it cooks for about 8-10 minutes until al dente.
- Drain the pasta in a colander and immediately rinse it under cold water to stop cooking. This way, it won’t get mushy.
- Make sure to drain well before mixing with other ingredients.
Taking these steps makes sure your orzo has the perfect bite and holds up well in the salad!
Easy Fresh Orzo Salad with Mozzarella
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved if large
- 1/2 cup fresh basil leaves, chopped
- 1/3 cup pesto sauce
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze or reduction
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This tasty salad takes about 15 minutes to prepare, plus another 1 hour of chill time if you’d like to let the flavors meld. In total, you’re looking at about 1 hour and 15 minutes! Perfect for a light lunch or as a refreshing side dish!
Step-by-Step Instructions:
1. Cook the Orzo:
Begin by cooking the orzo pasta. Bring a large pot of salted water to a boil and add the orzo. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Once done, drain the pasta and rinse it under cold water. This stops cooking and helps it cool down quickly. Drain well to avoid watery salad.
2. Mix in Pesto and Oil:
In a large mixing bowl, combine your cooled orzo with the pesto sauce and olive oil. Use a spatula or wooden spoon to gently toss everything together until the orzo is well-coated in the pesto.
3. Add Fresh Ingredients:
Next, add the halved cherry tomatoes, fresh mozzarella balls, and chopped basil to the bowl. These ingredients will bring freshness and color to your salad!
4. Season to Taste:
Sprinkle salt and freshly ground black pepper over the mixture, adjusting to your taste preferences. Toss everything together gently to ensure all ingredients are blended without breaking the mozzarella.
5. Finish with Balsamic:
Just before serving, drizzle the balsamic glaze over the salad. This adds a lovely sweetness and acidity that complements the flavors beautifully!
6. Serve and Enjoy:
Serve your orzo salad immediately for the freshest taste, or refrigerate it for about 1 hour to allow the flavors to meld together nicely. This salad tastes great cold or at room temperature, making it a versatile dish!
Enjoy your fresh, vibrant orzo salad, perfect for a quick meal or as a lively side dish!
FAQ for Easy Fresh Orzo Salad with Mozzarella
Can I Use Gluten-Free Pasta Instead of Orzo?
Absolutely! You can easily substitute orzo with gluten-free pasta such as rice or quinoa pasta. Just follow the cooking instructions on the package to ensure it’s cooked properly.
How Long Will This Salad Last in the Refrigerator?
This salad can be refrigerated in an airtight container for up to 3 days. However, for the best taste and texture, it’s best enjoyed within the first two days.
Can I Add Other Vegetables to This Salad?
Yes! Feel free to mix in other veggies such as bell peppers, cucumbers, or spinach. Just make sure to chop them into small, bite-sized pieces for easy eating!
What Can I Substitute for Pesto?
If you don’t have pesto or prefer a different flavor, you can use a vinaigrette or a simple mix of olive oil, lemon juice, garlic, and salt. This will still give your salad great taste!
