5-Ingredient Caprese Orzo with Mozzarella
All the flavors of caprese, warm and filling, ready in 20 minutes flat.
When you're too tired to think but still want something that feels like real food, this is it. Caprese orzo takes the classic tomato-mozzarella-basil combo you already love and turns it into a warm, satisfying bowl using just five ingredients. There's one pot, no chopping beyond halving a few tomatoes, and dinner is on the table in about 20 minutes. Don't expect a heavy meal — this is light, bright, and a little indulgent from the mozzarella melting into the warm orzo. It's the kind of dinner that feels effortless because it basically is.
Ingredients
- 1 cup dry orzo pasta — about 6 oz
- 1 cup cherry tomatoes — halved
- 6 oz fresh mozzarella — torn into bite-sized pieces; ciliegine or a ball both work
- 0.25 cup fresh basil leaves — roughly torn
- 3 tbsp extra-virgin olive oil — divided; use the good stuff if you have it
- 1 tsp kosher salt — plus more for pasta water
- 0.5 tsp black pepper — freshly ground preferred
Method
- 1 Bring a medium pot of well-salted water to a boil over high heat.
- 2 Cook the orzo according to package directions until al dente, about 8–9 minutes. Reserve ¼ cup of pasta water before draining.
- 3 Drain the orzo and return it to the pot off the heat. Immediately drizzle with 2 tbsp of olive oil and toss to coat so it doesn't clump.
- 4 Add the halved cherry tomatoes to the warm orzo and stir gently. The heat will soften them slightly without fully cooking them.
- 5 Add the torn mozzarella and toss everything together. The mozzarella will begin to melt at the edges — that's exactly what you want. If the mixture looks dry, splash in a little reserved pasta water.
- 6 Season with 1 tsp kosher salt and ½ tsp black pepper. Taste and adjust.
- 7 Drizzle the remaining 1 tbsp olive oil over the top, then scatter the torn basil over everything.
- 8 Serve immediately while the mozzarella is still soft and melty.
Variations
- Add protein — Stir in a drained can of white beans or a handful of baby arugula for extra substance while keeping it vegetarian and nearly as fast.
- Faster swap — Use pre-sliced fresh mozzarella from a deli pack instead of tearing a whole ball — saves a minute and works just as well.
- Substitution: no fresh mozzarella — Cubed low-moisture mozzarella won't melt as beautifully but still tastes great. Avoid shredded mozzarella — it clumps.
- Boost the flavor — Rub the inside of the serving bowl with a halved garlic clove before adding the orzo for a subtle background note without adding a full ingredient.
Notes
Leftovers are fine cold the next day — think pasta salad vibes — but the mozzarella firms back up and loses that melty quality. If reheating, add a small splash of water and warm gently on the stovetop. A drizzle of balsamic glaze at the end is a great addition if you have it on hand.
Equipment that helps
- Medium saucepan — Orzo needs enough water to move freely so it cooks evenly and doesn't stick together.
- Liquid measuring cup — Makes it easy to scoop out that pasta water before you drain — you'll forget otherwise.
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