Caprese Orzo Pasta Salad

Why You’ll Love This Recipe

Toasted breadcrumbs are a simple addition that give this pasta salad great texture and flavor. That golden toasty taste and crunch will make you want to sprinkle breadcrumbs on just about everything.

Turning a caprese salad into a pasta salad makes it more filling. Serve it as a vegetarian main dish for lunch or dinner or a side dish at a potluck. 

It shows off the best of tomato season. There’s no better time of year to have raw tomatoes than summer. I always go back to iconic Mediterranean recipes, but then I like putting a twist on them. Another one to try is this bruschetta pasta salad. 

The Ingredients

This is what you need:

• Tomatoes: I’m a big fan of cherry tomatoes in salads because they’re juicy, and they still hold their shape when you toss them with the other ingredients. 
• Panko breadcrumbs: These Japanese-style breadcrumbs are very crunchy even before you toast them. That’s why they’re the kind I like to keep in my pantry.
• Mozzarella: I tear fresh mozzarella into pieces. Those uneven edges mix in well with the orzo and fresh herbs and get coated with the breadcrumbs.
• Basil is a caprese salad must-have ingredient. You can tear the bigger leaves with your fingers. Or stack some leaves, roll them and slice them thinly. Then you end up with ribbons of basil. 
• Orzo: This rice-shaped pasta is very small. If you prefer another shape, you can use 8 ounces of fusilli or orecchiette. 
• Balsamic vinaigrette: The dressing has garlic, whole grain mustard, balsamic vinegar, kosher salt, black pepper and olive oil. It’s worth making your own dressing. The flavor is so much better than store-bought.

How To Make This Caprese Orzo Pasta Salad

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.

1. Toast the breadcrumbs. Spread them across the baking sheet, stir with oil, salt and pepper. Then bake them until they’re golden brown, about 10-12 minutes.

2. Cook the orzo. Follow the recommended cook time on the package, simmering the pasta in salted boiling water until al dente. Drain and rinse with cold water in a fine mesh strainer.

3. Make the vinaigrette. Whisk the minced garlic, mustard, balsamic vinegar, oil, salt and pepper in a bowl large enough for the entire salad.

4. Stir the orzo, tomatoes, mozzarella and basil into the dressing.

5. Fold the breadcrumbs into the pasta salad. I do this last, so the rest of the ingredients take on most of the vinaigrette. Then the breadcrumbs keep their crunch.