Orzo Caprese Salad

April 8, 2014 Updated: July 18, 2015

This simple yet flavourful salad is the perfect solution for a light dinner. It can be served alone, as a side dish, or as a garnish for steak.


250 ml (1 cup) orzo pasta
2-3 slices sun-dried tomatoes
125 ml (1/2 cup) sweet red pepper, sliced into tiny cubes
2-3 green onions (optional)
125 ml (1/2 cup) small pitted olives
250 g (1/2 lb) fresh goat cheese, cut into small pieces
50 ml (1/4 cup) olive oil
Fresh juice from half a lemon
Salt and freshly ground black pepper, to taste
A few fresh basil leaves, cut into thin strips
A few sprigs of parsley, chopped


In a medium-sized pot, bring 3 quarts of lightly salted water to a boil. Add orzo pasta and cook over low heat for about 8-10 minutes, stirring occasionally to prevent it from sticking together or to the bottom of the pot. The pasta is cooked when the texture is firm and chewy. Drain in a colander, then rinse in cold water. When the pasta is drained and cooled completely, place in a salad bowl.

Thinly slice the green onions and sundried tomatoes and add them to the salad bowl. (In summer, the sun-dried tomatoes can be substituted with fresh tomatoes). Add the sweet red pepper, cheese, olives, salt, pepper, and lemon juice mixed with olive oil. Stir well to combine all ingredients. Sprinkle the basil and parsley on top of the salad.

Serve at room temperature. Bon appétit!