Save to Pinterest I discovered this salad on a sweltering July afternoon when my neighbor handed me a basket of cherry tomatoes fresh from her garden. There were so many I didn't know what to do with them, so I started rummaging through my pantry and found a box of orzo I'd been meaning to use. The combination of warm pasta, cool tomatoes, and soft mozzarella felt like an accident that turned into something I now make constantly.
Last summer I brought this to a potluck where everyone was expecting heavy casseroles and pasta bakes. It was gone in minutes, and three people asked me for the recipe while still chewing. That's when I realized this simple salad had something special—it's refreshing without being boring, substantial without weighing you down.
Ingredients
- Orzo pasta: This tiny rice-shaped pasta holds onto the dressing beautifully and has a tender texture that reminds you it's not a heavy dish.
- Cherry tomatoes: Halving them instead of quartering means they stay intact and burst with juice when you bite into them.
- Fresh mozzarella balls: The creamy texture contrasts perfectly with the tangy vinegar, and they soften just enough from the warm pasta without falling apart.
- Fresh basil: Slice it just before serving so it stays vibrant and doesn't bruise or turn dark.
- Extra-virgin olive oil: Don't skip this—the quality matters here since it's one of only a few ingredients in the dressing.
- Balsamic vinegar: The slight sweetness keeps the dressing balanced and keeps you from needing to add sugar.
- Dijon mustard: Just a teaspoon acts like glue, helping the oil and vinegar stay emulsified instead of separating.
Instructions
- Cook the orzo until just tender:
- Bring salted water to a rolling boil and add your orzo, stirring occasionally so it doesn't stick to itself. Taste it at 8 minutes—you want it soft enough to bite through easily but still with a tiny bit of resistance.
- Cool it down immediately:
- Drain it into a colander and run it under cold water, stirring gently with your fingers so the cold water gets between every grain. This stops the cooking and keeps it from becoming mushy.
- Assemble the salad components:
- Combine the cooled orzo with your tomatoes, mozzarella, and basil in a bowl large enough to give everything room to breathe when you toss it.
- Make the dressing:
- Whisk the oil, vinegar, mustard, and garlic together until the mixture turns pale and slightly thick—that's the emulsion working. Season with salt and pepper.
- Bring it all together:
- Pour the dressing over everything and toss gently, using your hands if you need to, so the delicate mozzarella pieces don't get crushed.
Save to Pinterest There was this moment when my daughter tasted this salad for the first time and said it tasted like what summer smells like. I've been chasing that reaction ever since.
The Secret to Perfect Balance
The magic in this salad lives in the ratio of dressing to pasta. Too much, and it becomes soggy; too little, and every bite tastes like plain orzo. I learned this by ruining a batch and then carefully measuring out my dressing the next time. Now I add it slowly, toss, taste, and adjust as I go.
Making It Your Own
While this salad is perfect as written, I've started playing with variations depending on what's in my kitchen or what I'm feeling. Sometimes I'll add arugula for peppery bite, other times I'll scatter toasted pine nuts on top for a little crunch. The foundation is so solid that it welcomes these small changes without losing what makes it special.
Storage and Serving Tips
This salad keeps well in the fridge for up to 2 days, though the basil will darken if left uncovered. I like to keep the dressing separate if I'm making it ahead and dress it fresh, but if you're eating it the same day, combining everything early just means deeper flavor.
- If you're bringing this to a gathering, pack it in a container and dress it right before serving so it stays crisp.
- Serve it cold or at room temperature—whichever feels right for the moment.
- A drizzle of aged balsamic glaze across the top right before serving adds a sophisticated touch that's worth the extra step.
Save to Pinterest This salad has become my answer to the question what should I bring. It's simple enough that you won't stress making it, but thoughtful enough that people remember it.
Recipe FAQs
- → How do I cook orzo perfectly for this dish?
Boil orzo in salted water until al dente, about 8–10 minutes. Drain and rinse with cold water to stop cooking and cool the pasta.
- → Can I use different cheese if mozzarella is unavailable?
Yes, fresh diced mozzarella or burrata can be substituted for similar creamy texture and mild flavor.
- → What makes the dressing flavorful?
The combination of extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper creates a balanced tangy and savory vinaigrette.
- → Are there ways to add more texture to the orzo salad?
Adding arugula or toasted pine nuts introduces crunchy and peppery notes, enriching the overall mouthfeel.
- → Is it better served chilled or at room temperature?
Serving chilled enhances the refreshing qualities, though room temperature is fine if preferred.