Caprese Orzo Pasta Salad with Blueberries

Caprese Orzo Pasta Salad with Blueberries

5 from 1 reviews

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!



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
  • 1/4 cup fresh basil leaves, torn

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. 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.
  2. Meanwhile, whisk together all of the ingredients for the dressing in a small bowl. Set aside.
  3. 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.
  4. 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.