This Fresh Orzo Salad is a colorful mix of tender orzo pasta, creamy mozzarella, and fresh herbs. It’s light, tasty, and perfect for any gathering!
Honestly, it looks so pretty on the table that it’s hard to believe it’s so easy to make. I love grabbing a fork and enjoying this refreshing dish on sunny days! 🌼
Key Ingredients & Substitutions
Orzo Pasta: This small rice-shaped pasta is perfect for salads. If you can’t find orzo, you can substitute with ditalini or even quinoa for a gluten-free option. I find that the texture of quinoa adds a nice nutty flavor!
Cherry Tomatoes: I love using cherry tomatoes for their sweetness. However, you can swap them with grape tomatoes or even diced regular tomatoes. Just make sure to remove excess moisture to keep the salad from getting soggy.
Fresh Mozzarella: Mozzarella balls add creaminess. If you’re dairy-free, try using avocado chunks or marinated tofu instead for a similar rich texture.
Herbs: Fresh basil, parsley, and chives bring vibrant flavors. If you don’t have fresh herbs, dried herbs can work, but use them sparingly since they’re more potent. My favorite addition is a little dried oregano!
Olive Oil: Extra virgin olive oil is ideal for drizzling. If you want a lighter flavor, you can mix it with avocado oil. Sometimes, I like to use infused oils like garlic or lemon for extra taste.
How Do You Cook Orzo Perfectly?
Cooking orzo may seem simple, but getting it just right is essential for a nice salad. Follow these steps to make sure your orzo is perfectly al dente:
- Start with a large pot of boiling salted water. Salting the water helps enhance the orzo’s flavor.
- Stir the orzo occasionally to prevent clumping, and cook according to the package instructions, usually about 7-9 minutes.
- To test for doneness, try a piece! It should be firm to the bite but not mushy.
- Once cooked, drain and rinse the orzo under cold water. This halts the cooking process and cools the pasta for your salad.
By following these tips, your orzo will have the right texture to hold up against the juicy tomatoes and creamy mozzarella! Enjoy making this lovely salad!
Fresh Orzo Salad with Mozzarella and Herbs
Ingredients You’ll Need:
For the Salad:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved if large
- 1/2 cup fresh basil leaves, chopped (plus a few whole leaves for garnish)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons pesto sauce (optional for extra herb flavor)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and freshly ground black pepper, to taste
- Balsamic glaze or balsamic vinegar, for drizzling
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare and another 30 minutes if you choose to chill it before serving, making it a quick and delightful dish to whip up! Perfect for a light lunch or a side at dinner!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Add the orzo and let it cook according to the package instructions until it’s al dente, which usually takes about 7-9 minutes. Stir occasionally so it doesn’t stick together.
2. Rinse and Cool:
Once the orzo is cooked, drain it in a colander and then rinse it briefly under cold water. This will stop the cooking process and cool down the pasta quickly. Let it sit and drain well while you prepare the rest of the ingredients.
3. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled orzo, halved cherry tomatoes, and mozzarella balls. Then, toss in the chopped basil, parsley, and chives to add lots of flavor and color!
4. Make the Dressing:
In a small bowl, whisk together the olive oil, pesto (if you’re using it), lemon juice, salt, and pepper until everything is blended well. This simple dressing adds a wonderful flavor to the salad!
5. Dress the Salad:
Pour the dressing over the orzo mixture and toss gently to combine everything. Make sure all the ingredients are coated in that delicious dressing. Now it’s time to taste it!
6. Taste and Adjust:
Give the salad a taste and adjust the salt and pepper as needed to suit your preference.
7. Serve and Garnish:
Transfer the salad to a serving bowl. For a lovely touch, garnish with a few whole basil leaves and drizzle balsamic glaze or vinegar on top for a sweet finish.
8. Chill or Serve Immediately:
You can enjoy the salad right away, or for even better flavor, cover it and chill in the fridge for about 30 minutes. This allows the flavors to meld beautifully!
Enjoy this fresh and vibrant orzo salad as a wonderful side or a light main dish. It’s nutritious, colorful, and bound to be a hit!
FAQ for Fresh Orzo Salad with Mozzarella and Herbs
Can I Use Whole Wheat Orzo Instead?
Absolutely! Whole wheat orzo is a great alternative if you’re looking for a healthier option. It has a nuttier flavor and more fiber, but the cooking time may be slightly longer, so be sure to check the package instructions.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the mozzarella cheese or replace it with vegan mozzarella or cubed avocado for creaminess. You could also add some toasted nuts for extra texture and flavor!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits, but be aware that the tomatoes may release some juice. If the salad looks dry when reheating, you can drizzle a little olive oil or lemon juice back into it.
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to add other veggies like bell peppers, cucumber, or even spinach. Just remember to chop them into bite-sized pieces for easy mixing and eating. Customize it to your taste!
