Lemon-Basil Orzo Salad with Cherry Tomatoes and Mozzarella

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A refreshing orzo pasta salad tossed with juicy cherry tomatoes, fresh basil, and creamy mozzarella balls, dressed with a zesty lemon vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs orzo pasta, cherry tomatoes, mozzarella balls into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz orzo pasta
• 1 1/2 cups, halved cherry tomatoes
• 1 cup, mini size mozzarella balls
• 1/2 cup, chopped fresh basil leaves
• 3 tbsp, freshly squeezed lemon juice
• 4 tbsp olive oil
• 1, minced garlic clove
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water until cool.
2. Step 2: In a large bowl, whisk together 3 tbsp freshly squeezed lemon juice, 4 tbsp olive oil, 1 minced garlic clove, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Add the cooled orzo pasta to the bowl with the dressing, then fold in 1 1/2 cups halved cherry tomatoes, 1 cup mini mozzarella balls, and 1/2 cup chopped fresh basil leaves.
4. Step 4: Toss gently to combine and refrigerate for 20 minutes before serving to allow flavors to meld.