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Caprese orzo pasta salad in a bowl.
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Caprese Orzo Pasta Salad

Toasted breadcrumbs give this caprese orzo pasta salad great flavor and crunch. Make this vegetarian summer salad during tomato season.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Salads
Cuisine: Italian
Diet: Vegetarian
Servings: 6
Author: Paige Adams

Ingredients

For breadcrumbs

  • 3/4 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • Pinches of kosher salt and black pepper

For salad

  • 1 cup orzo
  • 2 garlic cloves, minced
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 1 pint cherry tomatoes, halved
  • 4 ounces fresh mozzarella, torn into pieces
  • 1/4 cup chopped basil

Instructions

  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
  • Stir the breadcrumbs with 1 tablespoon olive oil and pinches of kosher salt and black pepper, spreading them across the prepared pan. Bake until golden brown and toasted, about 10-12 minutes.
  • Cook the orzo until al dente according to package instructions. Drain in a fine mesh strainer and rinse with cold water. 
  • In a large bowl, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, balsamic vinegar and 1/4 cup olive oil.
  • Stir the orzo, tomatoes, mozzarella and basil into the dressing.
  • Fold in the toasted breadcrumbs right before serving. 

Notes

You can make the salad dressing and breadcrumbs up to 3 days in advance. Store the vinaigrette in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before you stir it into the salad. Keep the breadcrumbs in an airtight container at room temperature.
Leftover orzo salad can be kept in an airtight container in the refrigerator up to 3 days. Let it sit at room temperature for 15 minutes before serving.
If you are planning to save some of the salad, only toss the amount you are going to eat with the breadcrumbs and in the dressing.
Taste the salad before serving. You might need to season it with salt and pepper especially if you are eating it cold and not at room temperature.  

Nutrition

Calories: 302kcal | Carbohydrates: 29g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 407mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 568IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 2mg