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Fresh Mozzarella Pasta Salad

Fresh Mozzarella Pasta Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Meghan

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
  2. Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

candle2003
62

candle2003

6/24/2010

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!

naples34102
36

naples34102

8/14/2009

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!

BusyMomCooking
32

BusyMomCooking

6/15/2009

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.

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