In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy & hearty summertime salad!
Cook orzo in salted water according to package instructions.
In a small bowl, whisk together dressing ingredients
When orzo is finished cooking, drain and do not rinse.
Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
Once the orzo has cooled, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
Chill for at least 1 hour.
Heat pine nuts over medium heat until lightly browned, stirring often. Set aside to cool.
When ready to serve, top with toasted pine nuts, avocado and chopped fresh basil.
Serve cold.
Video
Notes
Ingredient Substitutions
Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
Olive oil. Avocado oil is a great substitute if you don't have olive oil.
Dijon Mustard. Any mustard variety can be used in place of Dijon.
Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).
StoreBecause of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don't recommend freezing this recipe.