Pin My neighbor brought this to a backyard dinner last summer, and I watched people go back for thirds of a salad—which never happens. She caught me sneaking another spoonful straight from the bowl and just laughed, handing me the recipe scribbled on the back of an envelope. Turns out it's less about technique and more about letting good ingredients speak for themselves, which felt like permission to stop overthinking lunch.
I made this for a potluck where I arrived late and nervous, only to find it was the first thing people finished. A friend asked if I'd made it myself, and something about the surprised tone made me want to perfect it—not because it was complicated, but because simple dishes deserve respect.
Ingredients
- Orzo pasta: Those tiny rice-shaped noodles hold dressing beautifully and won't overshadow the fresh ingredients—I learned that regular pasta makes this feel heavy.
- Cherry tomatoes: Hunt for ones that smell sweet and give slightly under your thumb; that's how you know they'll be juicy, not mealy.
- Fresh mozzarella balls: Bocconcini from the refrigerated section are ideal, but if you can only find larger balls, tearing them works just as well.
- Fresh basil: Slice it just before serving so it stays vibrant and aromatic instead of turning dark and bruised.
- Extra-virgin olive oil: This isn't hidden; it's the backbone, so use one you'd actually drink if you had to.
- Balsamic vinegar: The quality matters more than the quantity—a good one adds complexity without needing much.
- Dijon mustard: Just a teaspoon acts like an emulsifier and adds a quiet sophistication that nobody can quite name.
- Garlic: One small clove minced fine prevents any raw bite that might overwhelm the delicate mozzarella.
Instructions
- Boil the orzo:
- Bring salted water to a rolling boil—you want it aggressive enough that the pasta moves around—then add orzo and stir once so nothing sticks. Cook until just tender, usually about 8 to 10 minutes, then drain and run it under cold water while tossing gently so it cools evenly.
- Build the base:
- In a large bowl, combine the cooled orzo with halved cherry tomatoes, halved mozzarella balls, and sliced basil. This is where you want to be gentle; you're not making a smoothie.
- Whisk the dressing:
- In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk until it tightens slightly and looks emulsified—you'll feel the texture change under your whisk.
- Toss and taste:
- Pour the dressing over the salad and toss gently, then taste a bite and adjust salt or vinegar if needed. It should taste bright but not sharp, with the cheese and tomatoes singing through.
- Chill or serve:
- You can eat it immediately while everything is cool and fresh, or cover it and chill for 30 minutes if you prefer the flavors to meld and deepen.
Pin There was a Tuesday when I made this alone for myself and ate it standing at the kitchen counter, and it hit me how rare it is to feel satisfied by something so light. That's when I knew this wasn't just a recipe; it was an invitation to enjoy the season.
When Summer Tastes Best
This salad is at its best when cherry tomatoes are actually in season and smell like the sun. I learned the hard way that winter tomatoes, no matter how pretty, taste like wet cardboard next to creamy mozzarella. The contrast between cool, tender pasta and bright acidity is what makes this work, so timing matters more than you'd think for something so simple.
Small Swaps That Work
I've stretched this recipe in different directions depending on what's in the kitchen. Arugula adds a pleasant peppery note if you toss it in just before serving, and toasted pine nuts turn it into something you'd confidently serve at a dinner party. The beauty is that the foundation—cool pasta, sweet tomato, creamy cheese, tangy dressing—is strong enough to handle variations without falling apart.
Pairing and Serving Ideas
I've learned that this salad pairs well with grilled chicken if you want protein, or with crusty bread if you don't. A crisp white wine like Pinot Grigio cuts through the richness of the cheese and makes everything feel more like a meal than a side.
- Serve it chilled or at room temperature, depending on the weather and your mood.
- If you're making it ahead, keep the dressing separate and toss just before serving to maintain texture.
- Leftover salad stays fresh in the fridge for a day, though the basil will darken slightly.
Pin This salad reminds me that the most satisfying food doesn't need to be complicated—just honest ingredients treated with care. Make it when you have time to enjoy it slowly.