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Orzo Caprese Salad with mini mozzarella balls in a low bowl garnished with fresh basil, balsamic glaze, and black pepper.

Orzo Caprese Salad

  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This Orzo Caprese Salad with balsamic vinaigrette is a delicious twist on a classic salad and so easy to make! Serve it for lunch, light dinner, or as a side dish.


Units Scale
  • 1 cup dry orzo
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp honey (or maple syrup)
  • 1/2 tsp dried oregano (or 1 tbsp fresh)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder (or 1 small clove, minced)
  • 2 cups cherry tomatoes, halved
  • 2 cups diced cucumber (4 small cucumbers)
  • 1 small red onion, finely diced
  • 1/4 cup fresh basil, chopped
  • 1 cup mini mozzarella, halved


  1. Cook the orzo according to package instructions (usually 8-10 mins). Drain and set aside to cool.
  2. In a large bowl, whisk together the olive oil, balsamic vinegar, oregano, sea salt, black pepper, and garlic powder.
  3. Add the cooked orzo, cherry tomatoes, diced cucumber, red onion, basil, and mozzarella.
  4. Toss everything together with the dressing until well mixed.
  5. Serve right away or keep in the fridge until ready to eat.


Storing: Store leftovers in an airtight container in the fridge for 2-3 days. Do not freeze.


  • Serving Size:
  • Calories: 261
  • Sugar: 7.9 g
  • Sodium: 510.5 mg
  • Fat: 11.1 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28.4 g
  • Fiber: 2.9 g
  • Protein: 13.3 g

Keywords: caprese orzo salad