Caprese Orzo Salad with Cherry Tomatoes, Mozzarella and Basil

Table of Contents

• Why You’ll Love This Recipe
• The Ingredients
• How To Make This Caprese Orzo Pasta Salad
• Serving
• More Pasta Salad Recipes
• Caprese Orzo Pasta Salad Recipe

Why You’ll Love This Recipe

Toasted breadcrumbs deliver welcome texture and flavor. A sprinkle of golden, crisp panko transforms the traditional Caprese into a pasta salad with crunch—one of those small touches that elevates the whole dish.

It’s a heartier take on a classic. Turning Caprese into a pasta salad with orzo makes the dish more substantial. Serve it as a light vegetarian main or bring it as a vibrant side to gatherings.

It celebrates summer tomatoes. When tomatoes are at their peak, raw cherry tomatoes bring bright, juicy flavor. This salad is a simple way to highlight those seasonal flavors while adding fresh basil and creamy mozzarella for contrast.

The Ingredients

Here’s what you’ll need for a balanced, flavorful Caprese orzo pasta salad. Quantities are listed in the recipe section below for clarity.

• Tomatoes: Cherry tomatoes work especially well—juicy, sweet and they hold their shape when tossed.
• Panko breadcrumbs: These Japanese-style crumbs are extra crunchy. Toast them with a little olive oil, salt and pepper to add texture to the finished salad.
• Fresh mozzarella: Tear it into uneven pieces for better distribution among the orzo and herbs.
• Basil: Fresh basil is essential for the Caprese flavor. Tear or chiffonade the leaves so they blend evenly throughout the salad.
• Orzo: This small, rice-shaped pasta mixes beautifully with the other ingredients. If you prefer a different shape, 8 ounces of small pasta like fusilli or orecchiette will work.
• Balsamic vinaigrette: A homemade dressing of minced garlic, whole grain mustard, balsamic vinegar, olive oil, kosher salt and black pepper is quick to whisk together and tastes fresher than store-bought dressings.

How To Make This Caprese Orzo Pasta Salad

Preheat the oven to 350°F (175°C). Line a sheet pan with parchment for easy cleanup.

1. Toast the breadcrumbs. Toss panko with 1 tablespoon olive oil and a few pinches of kosher salt and black pepper. Spread in a single layer on the prepared pan and bake until golden and fragrant, about 10–12 minutes. Stir once or twice as they toast to ensure even color.

2. Cook the orzo. Boil the orzo in generously salted water according to package directions until al dente. Drain in a fine-mesh strainer and rinse briefly with cold water to stop cooking and cool the pasta.

3. Prepare the vinaigrette. In a large bowl whisk together 2 minced garlic cloves, 1 tablespoon whole grain mustard, 2 tablespoons balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 cup olive oil until emulsified.

4. Toss the salad. Add the cooled orzo to the bowl with the dressing, then fold in halved cherry tomatoes, torn fresh mozzarella and roughly chopped basil. Toss gently so the cheese pieces remain slightly intact and the basil disperses through the salad.

5. Add the breadcrumbs last. Fold the toasted panko into the salad right before serving so they retain crunch. If you need to prepare the salad ahead, keep the breadcrumbs separate until serving.