Fresh tomato, basil and mozzarella pasta salad

    25 min

    A transformation of the classic caprese salad into a refreshing chilled pasta salad, with an added chilli spice kick. The fresh tomatoes, basil and mozzarella of a traditional caprese are tossed with olive oil, crushed chillies and cooked orzo pasta. Can be made with any type of pasta, pick your favourite shape and go above and beyond caprese!

    74 people made this

    Serves: 4 

    • 200g orzo pasta
    • 170g cubed fresh mozzarella cheese
    • 2 fresh plum tomatoes, seeded and cut into bite-size pieces
    • 4 tablespoons chopped fresh basil
    • 1 teaspoon red chilli flakes
    • salt to taste
    • 1 tablespoon olive oil, or as needed

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the orzo and return to the 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 chillies and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

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    Reviews in English (55)


    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!  -  23 Jun 2010  (Review from Allrecipes US | Canada)


    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!  -  13 Aug 2009  (Review from Allrecipes US | Canada)


    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.  -  14 Jun 2009  (Review from Allrecipes US | Canada)