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+ servings

Caprese Orzo Pasta Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8 servings


  • 1 lb dry orzo pasta
  • 2 tbsp balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • zest and juice of one lemon
  • 1 tbsp honey
  • 1/4 tsp crushed red pepper
  • 1 cup fresh basil chopped
  • 1 tbsp fresh oregano chopped finely
  • 1 pint cherry tomatoes sliced in half
  • 8 oz marinated small mozzarella balls
  • 8 slices prosciutto


  • Bring a large pot of salted water to a boil. Add the orzo and cook until al-dente, about 6-8 minutes. Drain and set aside.
  • While the orzo is cooking, whisk the balsamic vinegar, olive oil, lemon zest and juice, honey, crushed red pepper, fresh basil, fresh oregano. Add salt and black pepper to taste. Add the orzo whil it is still warm. Set aside to cool for a few minutes while you prep the remaining ingredients.
  • Add the cherry tomatoes and the mozzarella balls. Season to taste with salt, black pepper, and crushed red pepper.
  • Enjoy immediately or cover and chill until ready to serve. The pasta sald will keep in the fridge for about 3 days.