Description
Cool, creamy Avocado Caprese Orzo Salad packed with buttery avocado, juicy cherry tomatoes, soft mozzarella pearls, and fresh basil, all tossed with tender orzo and finished with a glossy balsamic glaze drizzle—perfect for potlucks, picnics, or a light no-cook dinner.
Ingredients
12 oz (340 g) orzo pasta
2 ripe avocados, diced
1½ cups cherry tomatoes, halved
8 oz (225 g) mozzarella pearls, drained
¼ cup fresh basil leaves, chopped
3 tbsp extra virgin olive oil
2 tbsp balsamic glaze
1 tbsp fresh lemon juice
1 tsp Italian seasoning
½ tsp sea salt
¼ tsp black pepper
¼ cup grated Parmesan cheese (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente.
2. Drain the orzo and rinse under cold water to stop the cooking process. Drain well.
3. Transfer the cooled orzo to a large serving bowl.
4. Add the diced avocados, cherry tomatoes, mozzarella pearls, and chopped basil.
5. In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, sea salt, and black pepper.
6. Pour the dressing over the salad and gently toss until evenly coated.
7. Drizzle the balsamic glaze over the top.
8. Sprinkle with grated Parmesan cheese if desired.
9. Chill for 15–20 minutes before serving for the best flavor.
10. Garnish with extra fresh basil and an additional drizzle of balsamic glaze before serving.
Notes
Use ripe but firm avocados so they dice cleanly without turning mushy when tossed.
Rinse the orzo well after cooking to keep it from clumping and to help it cool faster.
If prepping ahead, hold off on adding avocado until just before serving to prevent browning.
Best enjoyed fresh or within 24 hours; store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad / Side Dish
- Method: Boiling / No-Bake
- Cuisine: Italian-American