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Caprese Orzo Salad
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Caprese Orzo Salad


  • 1 cup uncooked orzo
  • 1 pint cherry tomatoes cut in half
  • ¼ cup fresh basil finely chopped
  • 2 cups chopped baby spinach
  • 10 oz mozzarella cut into small pieces
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • pepper to taste


  • Bring small pot of water to boil.
  • Add orzo and cook 9-11 minutes, until al dente.
  • Strain and let cool.
  • Prep the tomatoes, basil, spinach, and mozzarella.
  • To make the dressing, combine olive oil, balsamic vinegar, minced garlic, salt, and pepper in a mason jar and shake well to combine. Alternately, you can combine them in a bowl and whisk well to combine, but I prefer the mason jar method.
  • Once orzo is cooled, combine with tomatoes, basil, spinach, and mozzarella. (Side note: if orzo becomes sticky while cooling, just rinse with cold water and it should "unstick")
  • Toss mixture with dressing.
  • Season with additional salt and pepper, to your preference.
  • Keep refrigerated until ready to serve.
  • Enjoy!