Recipe by Meghan
"A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.
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uncooked orzo pasta
1 1/2 cups
cubed fresh mozzarella cheese
fresh plum tomatoes, seeded and cut into bite-size pieces
chopped fresh basil
crushed red pepper flakes
salt to taste
olive oil, or as needed
Awesome and so easy! Since other reviewers said this was too bland, I just mixed the orzo, mozzarella, vine ripe tomatoes, and fresh basil with a little Italian dressing. Worked like a charm. Didn't need the red pepper, olive oil, or anything else, but make sure the mozzarella, tomatoes, and basil are fresh!! Otherwise, there isn't any point of making this type of dish. Very good salad!
We all liked this salad, but like others, thought it needed something more. Next time I'm going to try adding some lemon juice and some minced garlic.
The simple, beautiful and fresh Caprese salad is perfection on a plate in my view. Vine-ripened tomatoes, just-picked basil, and fresh mozzarella (the colors of the Italian flag) is a flavorful combination. Orzo, which we typically used as soup pasta as I grew up, has gained enormous popularity in delis and homes everywhere as a side dish, be it hot, cold or room temperature. It would seem, then, that pairing the orzo with the Caprese would be a match made in heaven. But while hubs and I did enjoy this, we both felt it fell a little short of perfection, needing something we couldn't quite put our fingers on. Lemon juice maybe? I did leave out the red pepper flakes, and had I included it I think a teaspoon would be WAY overkill. Tip: Basil oxidizes and turns black quickly after cutting. I found that coating it with a little olive oil first helps prevent that! This was definitely a decent pasta salad, but I think maybe I just prefer my Caprese salad straight up!
MMM...this is one of my favorite recipes! We take it to all of our summer events. Yum, yum. Add pine nuts for a little twist.
I was looking for a pasta salad made with Orzo and came across this one... Just completed making it but on advice of others added the juice of 1 lemon to the olive oil as well as cracked pepper and sea salt.... The dressing was so, so good! I decided as well to add chopped red onion and toasted pine nuts... the result.... DELICIOUS! Thanks so much for sharing!
I thought that this was an overall great recipe. Sure, it may lack some flavor but that can easily be fixed by adding an extra sprinkle of salt and/or pepper or some garlic pepper. The first time I made this I used a marinated mozzarella cheese from Trader Joes. It was marinated with red pepper flakes and olive oil. The second time I just used regular fresh mozzarella. I like to cut mine into small squares and I use roma tomatos. I made this several times and it makes a great light side dish.
Nice light salad perfect for summer. After cooking I rinsed the orzo in cold water and served at room temp. If orzo is still warm the cheese begins to melt and it gets clumpy. Start with 1/2-2/3 of the red pepper then add to taste. I also added a little garlic and pepper as well.
I made it the night before and while it was okay, I think it would be better to make it fresh and serve it immediately. I also found it a little bland so I served it with Balsamic vinegar and that gave it a lot more flavor. Otherwise it was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Mozzarella Pasta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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