Caprese Orzo Salad
Recipe from Two Peas and Their Pod
This simple pasta salad is made with orzo, pesto, fresh mozzarella, tomatoes, basil, and a drizzle of balsamic. It is the perfect salad for potlucks, picnics, easy lunches, or even a light dinner.
Servings: 6
Calories: 349kcal
Ingredients
- 8 oz orzo pasta, kosher salt for boiling the pasta
- 1/2 cup pesto
- 1 pint grape tomatoes, halved
- 8 oz fresh mozzarella pearls, or chopped fresh mozzarella
- 1/4 cup chopped fresh basil
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Balsamic glaze, for drizzling, optional
Instructions
- Bring a large pot of water to a boil and add a big pinch of salt. Cook orzo to al dente, according to package directions. Use a colander to drain and rinse with cold water. Transfer to a large bowl.
- Add the pesto and stir until the orzo is well coated. Add the tomatoes, fresh mozzarella, lemon juice, salt, and pepper. Stir until well combined. Taste and add more salt and pepper, If necessary.
- You can place in the refrigerator to chill or serve at room temperature. When ready to serve, drizzle with balsamic glaze, if desired.
Nutrition
Calories: 349kcal | Carbohydrates: 34g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 437mg | Potassium: 305mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1382IU | Vitamin C: 12mg | Calcium: 242mg | Iron: 1mg