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Fresh Caprese Orzo Salad with Pesto and Heirloom Tomatoes

Fresh Caprese Orzo Salad - featured image
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A vibrant and easy summer salad combining al dente orzo pasta with fresh heirloom tomatoes, creamy mozzarella, and bright basil pesto. Perfect for a quick, refreshing meal or side dish.

Ingredients

Scale
  • 1 cup (170g) orzo pasta, cooked al dente
  • 2 cups heirloom tomatoes, diced or roughly chopped
  • 1 cup fresh mozzarella balls (bocconcini), drained and halved
  • ⅓ cup fresh basil pesto (homemade or store-bought)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons pine nuts or walnuts, toasted (optional)

Instructions

  1. Bring 4 cups (1 liter) of salted water to a boil in a medium saucepan. Add 1 cup (170g) of orzo and cook for 8–10 minutes until al dente, stirring occasionally. Drain and rinse under cold water to cool. Set aside to drain completely.
  2. Toast 2 tablespoons of pine nuts or walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant and golden, stirring frequently. Remove from heat and let cool (optional).
  3. In a small bowl or jar, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic (if using), salt, pepper, and a pinch of red pepper flakes. Adjust seasoning to taste.
  4. In a large bowl, combine the cooled orzo, diced heirloom tomatoes, and halved fresh mozzarella balls.
  5. Add ⅓ cup fresh basil pesto to the orzo mixture and gently toss until well coated and ingredients are evenly distributed, being careful not to mash the mozzarella.
  6. Drizzle the lemon-olive oil dressing over the salad and toss lightly once more.
  7. Sprinkle the toasted pine nuts or walnuts on top along with fresh basil leaves for garnish.
  8. Serve immediately or refrigerate for 30 minutes to let flavors meld. Best served at room temperature.

Notes

Do not overcook the orzo; al dente texture is key to avoid mushy salad. Rinse orzo under cold water after cooking to cool and stop cooking. Use fresh, ripe heirloom tomatoes for best flavor and color. For dairy-free versions, substitute mozzarella with marinated tofu or vegan cheese and use nut-based vegan pesto. Salad can be served immediately or chilled for 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 2 days; add fresh mozzarella before serving again.

Nutrition

Keywords: Caprese salad, orzo salad, pesto, heirloom tomatoes, summer salad, easy salad, vegetarian, gluten-free option

Find it online: https://eliplate.com/fresh-caprese-orzo-salad-recipe-with-pesto-and-heirloom-tomatoes-easy-and-perfect-for-summer/