This colorful orzo salad is packed with fresh veggies and creamy mozzarella, making it a perfect side dish or light meal. It’s refreshing, tasty, and super easy to whip up!
I love how this salad is like a party on a plate. You can customize it with your favorite veggies. Plus, it tastes even better after chilling in the fridge for a bit—if it lasts that long! 😄
Key Ingredients & Substitutions
Orzo Pasta: This rice-shaped pasta is the star of the dish! If you’re looking for alternatives, try quinoa or couscous for a different texture. Gluten-free pasta also works well if needed.
Cherry Tomatoes: Sweet and juicy, cherry tomatoes add freshness. If you can’t find them, regular tomatoes diced into small pieces will do just fine. You can also substitute with bell peppers for a crunchy texture.
Mini Mozzarella Balls: These little gems bring creaminess. If you want a lighter option, use feta cheese instead, or omit cheese altogether for a vegan version.
Fresh Basil: The flavor of fresh basil elevates the salad. If you don’t have fresh basil, try fresh parsley or even a bit of dried oregano in a pinch.
Pesto Sauce: Store-bought is quick and easy! You can also make your own with basil, garlic, nuts, and parmesan. If you’re nut-free, just skip the nuts for a simple basil sauce.
How Do I Ensure My Orzo is Perfectly Cooked?
Cooking orzo properly is key to this salad. You want it al dente, which means it’s cooked but still has a bit of bite. Here’s how to achieve that:
- Bring a large pot of salted water to a rolling boil before adding the orzo.
- Stir occasionally during cooking to prevent sticking.
- Start checking for doneness a minute or two before the package time, tasting for that firm texture.
- Once cooked, drain and rinse with cold water to stop the cooking process and cool it down.
This technique ensures a fluffy salad that won’t turn mushy. Enjoy your perfectly cooked orzo!
Easy Fresh Orzo Salad with Mozzarella
Ingredients You’ll Need:
For the Salad:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mini mozzarella balls (bocconcini), drained
- 1/2 cup fresh basil leaves, roughly chopped
For the Dressing:
- 1/4 cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons balsamic glaze (or balsamic reduction)
Time Needed:
This delightful orzo salad takes about 15 minutes to prepare and about 10 minutes to cook the pasta. If you’d like to chill it before serving, add an extra 30 minutes in the fridge for best flavor. So, in total, plan for about 25-30 minutes!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Once boiling, carefully add the orzo pasta. Cook according to the package instructions until it’s al dente, which usually takes about 7-9 minutes. Remember to stir occasionally to prevent sticking!
2. Prepare the Orzo:
After the orzo is cooked, drain it in a colander. Then, rinse the orzo with cold water to stop the cooking process and cool it down. Let it drain well while you prepare the other ingredients.
3. Mix with Pesto and Olive Oil:
In a large mixing bowl, add the cooled orzo. Pour in the pesto sauce and olive oil, and stir well to coat the pasta evenly. This adds great flavor and keeps the orzo from sticking together.
4. Add Veggies and Mozzarella:
Now it’s time to mix in the cherry tomatoes, mini mozzarella balls, and chopped basil. Toss everything gently to combine the ingredients without breaking the mozzarella. You want it nicely mixed and colorful!
5. Season to Taste:
Sprinkle with salt and freshly ground black pepper to taste. Give it another gentle toss to ensure all the flavors are balanced.
6. Drizzle with Balsamic Glaze:
Transfer the salad to a serving bowl and drizzle with balsamic glaze. This adds a delicious sweet and tangy flavor that complements the ingredients beautifully.
7. Serve and Enjoy:
Serve the orzo salad immediately at room temperature, or if you prefer a chilled salad, place it in the refrigerator for 30 minutes before serving. Enjoy this vibrant and fresh orzo salad that bursts with Mediterranean flavors!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Pasta?
Absolutely! If you don’t have orzo on hand, you can substitute it with any small pasta shapes like ditalini, farro, or even quinoa for a gluten-free option. Just adjust the cooking time according to the pasta you use.
How Long Will This Orzo Salad Last in the Fridge?
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day!
Can I Add Other Vegetables or Proteins?
Definitely! This salad is highly customizable. Feel free to add ingredients like diced cucumbers, bell peppers, or even grilled chicken or chickpeas for extra protein. Just make sure to chop everything into bite-sized pieces for easy eating!
How Do I Make This Salad Vegan?
To make this salad vegan, simply substitute the mozzarella with avocado, dairy-free cheese, or omit the cheese entirely. You can add nutritional yeast for a cheesy flavor without the dairy!
