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    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Caprese Orzo Pasta Salad with Blueberries

    Published: May 7, 2017 · by Liz · Updated: Jan 10, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Caprese Orzo Pasta Salad with Blueberries

    After a rather soggy spring, we’ve finally had a stretch of decent weather here in New England. And while I’m afraid we still have a long ways to go before summer, this micro-burst of sunshine and warm temperatures has me dreaming of all my favorite Summer foods.

    For me, summer is all about easy, low-fuss meal prep. It’s generally too hot to be doing anything incredibly laborious in my small, steamy kitchen. And I’d rather spend my time outside. So I generally end up noshing on tons of quick and easy salads, like this Caprese orzo pasta salad with blueberries. It’s fresh, light and can be made in just about 20 minutes!

    Caprese Orzo Pasta Salad with Blueberries

    If I had to pick a last meal, a classic Caprese salad might be it (with a fudgy chocolate brownie for dessert, of course!). I can’t ever seem to get enough of them. And I love re-working that trio of tomatoes, fresh mozzarella and basil into other dishes. This pasta salad contains all the ingredients you’d expect in a classic Caprese salad, plus a couple handfuls of spicy arugula and some juicy blueberries. The sweet blueberries pair so well with the creamy mozzarella and acidic tomatoes. It’s a combination that I’ve been obsessed with for a while now. And I’m sure you’ll love it too!

    Caprese Orzo Pasta Salad with Blueberries

    I’m not much for mayonnaise. To be brutally honest, I really despise the stuff. And I try to avoid it whenever possible. So instead of the typical pasta salad dressing, I mixed up a zippy lemon and balsamic dressing for this recipe. It’s so much lighter than the usual creamy dressings that adorn pasta salad. And I think that makes this recipe even more perfect for a fresh summer side dish. This orzo pasta salad is totally ready for your next barbecue or potluck!

    Once this pasta salad is fully assembled, it can be refrigerated and stored for several hours. But any longer than that, and the arugula will start getting wilty. If you need to prepare this recipe further in advance, I would suggest tossing the cooked orzo pasta with the dressing and storing it in your refrigerator by itself. Then you can mix in the other ingredients when you’re ready to serve.

    Caprese Orzo Pasta Salad with Blueberries

    Caprese Orzo Pasta Salad with Blueberries

    This light and fresh orzo pasta salad with cherry tomatoes, mozzarella, basil, arugula and blueberries is the perfect side dish for Summer picnics and potlucks!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Caprese Orzo Pasta Salad with Blueberries, orzo pasta salad, pasta salad recipe
    Servings: 4 servings
    Calories: 462kcal
    Author: Oh My Veggies

    Ingredients

    For the salad:

    • 2 cups dried orzo pasta
    • 1 12-ounce container ciliegine mozzarella, drained
    • 2 cups halved cherry tomatoes
    • 2 cups loosely packed arugula
    • 1 cup fresh blueberries
    • ¼ cup fresh basil leaves torn

    For the dressing:

    • ¼ cup olive oil
    • 3 tablespoons fresh squeezed lemon juice
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    US Customary - Metric

    Instructions

    • Bring a large pot of water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, about 9 minutes. Drain the orzo into a colander and let it cool for 5 minutes.
    • Meanwhile, whisk together all of the ingredients for the dressing in a small bowl. Set aside.
    • Transfer the drained orzo to a large bowl. While it’s still slightly warm, add the dressing and toss until well coated. Then stir in the mozzarella, tomatoes, arugula, blueberries and basil.
    • The pasta salad can be enjoyed immediately, or you can cover it and place it in your refrigerator to chill for several hours before serving.

    Nutrition

    Calories: 462kcalCarbohydrates: 71gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 166mgPotassium: 425mgFiber: 4gSugar: 14gVitamin A: 702IUVitamin C: 27mgCalcium: 49mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Meal Plan | Plantain Moqueca, Tofu Stir-Fry & Tempeh Burgers
    Chickpea & Tofu Thai Peanut Tacos »

    Salads, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes, Vegetarian Side Dishes basil, blueberries, cherry tomatoes, mozzarella, pasta, side dishes

    Liz from Floating Kitchen

    About Liz

    Liz is the cook, writer, photographer and dishwasher behind the food blog, Floating Kitchen. She has a passion for creating recipes with locally grown, seasonal ingredients. And she believes that ice cream should be enjoyed daily.

    Reader Interactions

    Comments

    1. Izzy Bruning says

      May 07, 2017 at 2:10 pm

      I have never thought to put blueberries in a salad before!!!
      Very clever - Izzy | Pinch of delight

      Reply
      • Liz says

        May 15, 2017 at 1:30 pm

        I love the little bursts of sweetness you get from the blueberries!

        Reply
    2. Beth Handa says

      May 16, 2017 at 6:10 pm

      excited to make this. Is your print option not working?

      Reply
    3. Beth Handa says

      May 16, 2017 at 6:25 pm

      Print all good, Sorry.

      Reply
    4. Suzanne L Fong says

      June 30, 2020 at 11:49 pm

      5 stars
      Delicious! I made it for 4th of July (red, white and blue!), so I doubled the BLUEberries and skipped the arugula (to make it less green). I julienned the basil so it looked nicer than being torn, and I found I needed to double the dressing. The lemon and honey in the dressing make the sweetness of the blueberries work in an otherwise savory salad.

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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