Caprese Orzo Pesto Salad – A Fresh and Vibrant Italian-Inspired
Caprese Orzo Pesto Salad is fresh, colorful, and bursting with Mediterranean flavor.Tender orzo is tossed with basil pesto for rich herbal taste.Cherry tomatoes add sweetness and juiciness.Mini mozzarella balls provide creamy texture and mild flavor.Fresh basil and balsamic glaze complete the dish beautifully.Perfect as a side dish, light lunch, or picnic favorite.
Ingredients
- 1½ cups Orzo
- 1 cup basil pesto
- 2 cups cherry tomatoes, halved
- 8 ounces mini Mozzarella balls (bocconcini), drained
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Boil the orzo according to package instructions until al dente. Drain and rinse under cool water.
- In a large bowl, combine pesto, olive oil, and lemon juice.
- Add the cooled orzo, cherry tomatoes, mozzarella balls, and chopped basil.
- Mix gently until all ingredients are evenly coated.
- Add salt and black pepper to taste.
- Drizzle with balsamic glaze if desired and serve chilled or at room temperature.
Notes
- Cook the orzo al dente to prevent mushiness.
- Rinse with cool water to stop cooking.
- Use high-quality pesto for the best flavor.
- Drain mozzarella well to avoid excess moisture.
- Add basil just before serving for freshness.
- Refrigerate leftovers for up to 3 days.
- Stir before serving, as pesto may settle.
- Best served slightly chilled.