This easy fresh orzo salad is a vibrant mix of tender orzo pasta, creamy mozzarella, and colorful veggies. It’s perfect for a quick lunch or a side dish at dinner!
Honestly, this salad is a party on a plate! It’s light and refreshing, and I love how it comes together in no time. Plus, who doesn’t love mozzarella? 🧀
I often make extra to enjoy as leftovers. It tastes great cold, and it’s an easy way to eat your veggies while treating yourself to some cheesy goodness!
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta is perfect for salads! If you can’t find orzo, substitute with other small pasta shapes like ditalini or couscous. They each add a unique look and texture to the dish.
Cherry Tomatoes: I like using sweet cherry tomatoes, but you could swap them for grape tomatoes or even diced larger tomatoes. Just make sure they’re ripe for the best flavor!
Fresh Mozzarella: For a creamier texture, try burrata cheese instead. If you’re dairy-free, you might consider tofu or a plant-based cheese for a good alternative.
Basil Leaves: Fresh basil is a must for its fragrance, but you can use parsley or even arugula if basil isn’t available. The flavor will change a bit, but they’ll still work well!
Pesto Sauce: You can use store-bought pesto for ease, or make your own. If you want it dairy-free, consider a pine nut or spinach-based version. You could even skip it altogether and drizzle more olive oil for a lighter dish!
What’s the Best Way to Cook Orzo?
Cooking orzo perfectly is crucial for this salad. Here are key steps to ensure it turns out just right:
- Start by bringing a large pot of salted water to a rapid boil. This helps season the pasta as it cooks.
- Add the orzo and stir occasionally to prevent sticking.
- Follow the package instructions for timing (usually around 7-9 minutes) and test for doneness—aim for al dente, which means cooked but still firm.
- Don’t forget to drain it and rinse under cold water to stop the cooking process. This keeps the orzo from getting mushy.
These steps make sure your orzo is just right for that fresh, crunchy salad feel!
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 or torn
- 1/2 cup pesto sauce (store-bought or homemade)
- 2 tablespoons balsamic glaze or reduction
- 1-2 tablespoons olive oil
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful salad will take about 15 minutes of prep and cooking time. If you choose to chill it for about 30 minutes before serving, it will allow the flavors to meld beautifully! So, in total, you’re looking at about 45 minutes if you include chilling time.
Step-by-Step Instructions:
1. Cooking the Orzo:
Start by bringing a large pot of salted water to a boil. Add in the orzo pasta and cook it according to the package instructions, which usually takes around 7-9 minutes. You want the orzo to be al dente, meaning it should be cooked but still a little firm. Once done, drain the orzo and rinse it under cold water to stop the cooking process. Drain it well again to ensure there’s no excess water.
2. Mixing with Pesto:
In a large mixing bowl, take your cooled orzo and add the pesto sauce. Toss everything together to coat the pasta evenly. This will give each bite a lovely flavor!
3. Adding Fresh Ingredients:
Now, add the halved cherry tomatoes, the mozzarella balls, and the chopped basil into the bowl with the orzo. These fresh ingredients will brighten up your salad and add great textures.
4. Seasoning the Salad:
Drizzle in the olive oil, and season with salt and black pepper to taste. Gently toss all the ingredients together until everything is mixed nicely. Be careful not to break the mozzarella balls!
5. Serve and Enjoy:
Transfer the salad into a nice serving bowl. Drizzle the balsamic glaze over the top—this will add a delicious tangy finish. If you’d like, garnish with extra basil leaves to make it look beautiful. You can serve it right away, or chill it in the fridge for about 30 minutes for even better flavor!
This salad is fresh, colorful, and packed with Mediterranean flavors—making it perfect for a light lunch or as a side at your next gathering. Enjoy!
Can I Use a Different Type of Pasta?
Absolutely! If you can’t find orzo, you can substitute it with other small pasta shapes like ditalini, couscous, or even quinoa for a gluten-free option. Just keep an eye on the cooking times as they may vary!
How Should I Store Leftovers?
Leftover orzo salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle toss before serving again, and you can add a splash of olive oil or extra pesto if it seems a bit dry.
Can I Make This Salad Ahead of Time?
Yes! This salad is great to make ahead. You can prepare it a few hours in advance or even the day before. Just keep it covered in the fridge, and if possible, add the balsamic glaze just before serving for the best flavor!
What Can I Substitute for Pesto?
If you don’t have pesto or prefer a different flavor, you can use a dressing like Italian vinaigrette or a mix of olive oil, lemon juice, and garlic. For a creamy option, try mixing in a bit of Greek yogurt or a tahini dressing!
