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Mozzarella Tomato Orzo Salad

This orzo pasta salad is SO easy, it uses fresh basil, cherry tomatoes and fresh mozzarella. All of which you can prep while cooking the orzo!

I like to keep it in a large bowl in the fridge, and just grab 1/2 cup or so here and there as a snack. It can be a main dish or a side dish, depending on what you have going on that day!
Mozzarella Tomato Orzo Salad


  • Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dried Italian oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • Orzo Salad:
  • 1 pound orzo
  • Salt
  • 1/2 pint cherry tomatoes, halved
  • 1 Persian cucumber, diced
  • 1/4 red onion, diced
  • 1 pound small mozzarella balls


  1. In a small bowl, whisk together the dressing ingredients. Give it a taste and adjust the salt and crushed red pepper to your liking. I added a bit more crushed red pepper.
  2. Bring a pot of salted water to a boil and cook the orzo per the package’s instructions, about 7 minutes. Drain and rinse under cold water immediately. Transfer to the fridge to chill, about 15 minutes. To a bowl or back to the pot, add the orzo. Top with the cherry tomatoes, cucumber, red onion, mozzarella balls and pour the dressing over it. Toss until evenly coated. Give it a taste and adjust the salt according to your liking. This is great for a party and is awesome for a make-ahead dish. Right before serving add a splash of olive oil (sometimes the pasta absorbs the dressing) and adjust the seasoning to your liking.