Weeknight Win: Caprese Orzo Salad with Balsamic Glaze

This Caprese Orzo Salad blends tender orzo with juicy cherry tomatoes, soft mozzarella, and sweet basil. A glossy balsamic glaze ties it all together with a tangy-sweet finish. The texture is playful little pasta pearls, bursts of tomato juice, and chewy mozzarella making each bite interesting and satisfying. It’s special because it feels like a restaurant dish but comes together fast.

Why You’ll Love This Recipe

Top reasons to make this recipe: it’s quick, needs few ingredients, and works great as a side, light lunch, or potluck dish.

• Ready in about 20–25 minutes perfect for weeknights.
• Uses simple, fresh ingredients you likely keep on hand.
• Makes a great meal prep option or picnic salad.
• Fits many diets with easy swaps for vegan or gluten-free needs.
• If you like quick dairy-forward meals, try this tip on making cottage cheese taste amazing with eggs for another fast idea: make cottage cheese taste amazing with eggs

Ingredients: Caprese Orzo Salad with Balsamic Glaze

• 1 cup orzo pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic glaze
• Salt, to taste
• Black pepper, to taste

Step-by-Step Instructions of Caprese Orzo Salad with Balsamic Glaze

1. Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente.
2. Drain the orzo and rinse briefly under cold water to stop cooking; drain well.
3. Toss the cooled orzo in a large bowl with the olive oil to keep it glossy and separated.
4. Add the halved cherry tomatoes, halved mozzarella, and torn basil to the bowl.
5. Season with salt and pepper, then toss gently to combine so the cheese keeps its shape.
6. Drizzle the balsamic glaze over the salad and toss lightly, or serve the glaze on top for a pretty finish.
7. Taste and adjust seasoning. Serve immediately or chill for 15–30 minutes to let flavors meld.

Tips for Success

• Use fresh, ripe cherry tomatoes they make a big flavor difference.
• Don’t overcook the orzo; al dente keeps the salad from getting mushy.
• Toss with olive oil while warm so it soaks in and stays glossy.
• Add the balsamic glaze sparingly at first; it’s concentrated and sweet.

Substitutions & Variations of Caprese Orzo Salad with Balsamic Glaze

To Make It Vegan/Gluten-Free:

• For vegan: replace mozzarella with vegan mozzarella bites or marinated tofu.
• For gluten-free: use gluten-free orzo (rice or corn-based) or swap for quinoa or small gluten-free pasta.

Variations:

• Add grilled chicken or chickpeas for more protein.
• Stir in baby arugula for a peppery bite.
• Swap balsamic glaze for a lemon vinaigrette for a brighter twist.
• Mix in a spoonful of pesto for an herb-forward flavor.

Storage Instructions of Caprese Orzo Salad with Balsamic Glaze

Refrigerator: Store in an airtight container for up to 3 days. Keep the balsamic glaze separate if you like a fresher look when serving.
Freezer: Not recommended — tomatoes and fresh mozzarella lose texture when frozen. If you must, freeze plain cooked orzo only and add fresh ingredients after thawing.
Make-Ahead: Cook and cool the orzo a day ahead. Chop tomatoes and tear basil the morning you plan to serve for best freshness.

Frequently Asked Questions (FAQ) of Caprese Orzo Salad with Balsamic Glaze

Can I make this salad ahead for a party?
Yes make the orzo and mix everything except the basil and balsamic glaze. Add those just before serving for best color and flavor.

How do I keep the mozzarella from becoming rubbery?
Use fresh bocconcini and add them at the last minute. Don’t microwave leftovers; serve cold or at room temperature.

Can I use regular balsamic vinegar instead of glaze?
Yes. If using vinegar, mix a tablespoon with a little honey or sugar to mimic glaze sweetness and drizzle less than you think.

Final Thoughts

This Caprese Orzo Salad with Balsamic Glaze is an easy win for busy nights, picnics, or feeding a crowd. It brings fresh summer flavors with minimal work like sunshine in a bowl. Try it, leave a comment with your tweaks, and drop a star rating to let others know how it turned out.

Caprese Orzo Salad with Balsamic Glaze

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A bright and fast Caprese Orzo Salad bursting with fresh flavors, perfect for a light meal or side dish.

• Total Time: 20 minutes
• Yield: 4 servings

Ingredients

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• 1 cup orzo pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic glaze
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente.
2. Drain the orzo and rinse briefly under cold water to stop cooking; drain well.
3. Toss the cooled orzo in a large bowl with the olive oil to keep it glossy and separated.
4. Add the halved cherry tomatoes, halved mozzarella, and torn basil to the bowl.
5. Season with salt and pepper, then toss gently to combine so the cheese keeps its shape.
6. Drizzle the balsamic glaze over the salad and toss lightly, or serve the glaze on top for a pretty finish.
7. Taste and adjust seasoning. Serve immediately or chill for 15–30 minutes to let flavors meld.

Notes

Use fresh, ripe cherry tomatoes for the best flavor. Don’t overcook the orzo; al dente keeps it perfectly textured.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian