Save to Pinterest My neighbor knocked on my kitchen door one humid July afternoon with a basket of cherry tomatoes so ripe they were practically glowing. I had orzo in the pantry and fresh mozzarella in the fridge, and within minutes I understood why she'd made the trip—this salad came together like it was meant to be, cool and bright and exactly what the weather demanded.
I made this for a potluck where I wasn't sure what to bring, and it disappeared before the main course finished. Someone asked for the recipe with their mouth full, and I realized it was because it felt light but satisfying—summery without being fussy, which is exactly what people actually want to eat.
Ingredients
- Orzo pasta (1 cup): This tiny rice-shaped pasta has a tender bite and holds the vinaigrette beautifully without getting mushy like regular noodles might.
- Cherry tomatoes (1 cup, halved): The smaller ones burst with sweetness when they're truly ripe, which makes all the difference—pick them at the farmers market if you can.
- Fresh mozzarella balls, or bocconcini (1 cup, halved): These are worth seeking out because they stay creamy instead of becoming rubbery, but regular fresh mozzarella diced works just fine too.
- Fresh basil (1/4 cup, sliced): Tear or slice it just before serving so it doesn't bruise and turn dark—this small thing keeps everything tasting bright.
- Extra-virgin olive oil (3 tbsp): This is where flavor comes from, so don't skimp with the cooking kind.
- Balsamic vinegar (2 tbsp): The sharp sweetness balances the creamy cheese and tender pasta in a way that feels almost effortless.
- Dijon mustard (1 tsp): A tiny amount helps the dressing cling to everything instead of sliding to the bottom of the bowl.
- Garlic clove (1 small, minced): Raw garlic gives the salad a whisper of sharpness that rounds out the other flavors.
- Salt and black pepper (1/4 tsp each): Taste as you go because the mozzarella and tomatoes contribute their own saltiness.
Instructions
- Boil the orzo until just tender:
- Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Add the orzo and stir once so nothing sticks, then let it cook for about 8 to 10 minutes until you can bite a piece and it's soft but still has a slight firmness in the center. Drain it in a colander and rinse with cold water until the steam stops rising, which cools it down fast without turning it gummy.
- Combine the cooled orzo with tomatoes, mozzarella, and basil:
- In a large bowl, toss together the cooled orzo, halved cherry tomatoes, halved mozzarella balls, and sliced basil with a light hand so you don't break the cheese. The heat from the warm orzo will soften the mozzarella just slightly, which is exactly what you want.
- Whisk the dressing until smooth:
- In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper, then whisk or shake vigorously for about 30 seconds until the mixture looks cloudy and emulsified. This little step makes the dressing coat everything instead of just pooling at the bottom.
- Dress the salad and taste:
- Pour the dressing over the salad and toss gently with a fork and spoon so the orzo absorbs the flavors without crushing the delicate tomatoes and cheese. Taste a bite and adjust the salt or vinegar if it needs it—everyone's tomatoes taste different.
- Serve now or chill:
- You can eat this immediately while the orzo is still slightly warm, or cover it and refrigerate for up to 30 minutes and the flavors will deepen and blend together even more beautifully.
Save to Pinterest I served this at a dinner where someone mentioned they weren't usually a salad person, then went back for seconds. It stuck with me because it proved that a salad doesn't have to fight for attention—it just has to taste genuine and taste good.
Why This Salad Works So Well
The magic is in the contrast: the warm orzo soaking up the tangy dressing, the cool burst of ripe tomatoes, and the creamy yield of soft mozzarella all happening in the same bite. The basil ties it all together without overwhelming anything, and the Dijon mustard in the dressing does more work than you'd expect for just one teaspoon. This is what Italian cooking gets right—using good ingredients in the simplest way possible.
Variations That Feel Natural
I've added toasted pine nuts when I had them, and it added a buttery crunch that made the salad feel more substantial. Arugula works beautifully stirred in right before serving, adding a peppery edge that's especially nice if your tomatoes are on the sweeter side. A drizzle of aged balsamic glaze over the top (the thick kind) transforms it into something that feels almost fancy without requiring any extra effort.
How to Make This Your Own
The foundation of this salad is flexible in ways that let you adapt it without losing what makes it work. You can substitute the mozzarella with cubed feta if you prefer something sharper, or add roasted red peppers if you have them. The dressing ratio is forgiving too—if you like things tangier, add another splash of vinegar; if you prefer something more mellow, use a bit less and taste as you adjust.
- Serve it the same day for the best texture, though it keeps for a day in the refrigerator if you need it to.
- If you're making this ahead for a picnic or party, pack the dressing separately and toss everything together just before eating.
- A crisp white wine like Pinot Grigio or Vermentino pairs beautifully if you're serving this as part of a meal.
Save to Pinterest This salad reminds me that some of the best dishes don't need a complicated story or an afternoon of work—they just need good ingredients and the sense to let them be themselves. Make it on a hot day when you're not sure what to eat, and you'll understand why my neighbor's tomatoes changed everything.
Answers to Recipe Questions
- → How do I cook orzo pasta perfectly?
Boil salted water and cook orzo for 8–10 minutes until al dente. Drain and rinse with cold water to stop cooking and cool the pasta.
- → Can I use a different cheese instead of mozzarella balls?
Yes, diced fresh mozzarella or other creamy cheeses can be used to maintain a similar texture and mild flavor.
- → What enhances the flavors in this dish?
Chilling the salad for 30 minutes lets the balsamic vinaigrette and fresh ingredients meld for richer taste.
- → Are there suggested additions for more texture?
Adding arugula or toasted pine nuts introduces an extra layer of freshness and crunch.
- → Which tools are needed for preparation?
A large pot, colander, mixing bowl, small bowl or jar, and whisk are essential for cooking and combining ingredients smoothly.