Caprese Orzo Salad

a large gray bowl filled with orzo, cherry tomatoes, spinach, mozzarella pearls, and chicken with two wooden serving spoons on a marble surface

5 from 4 reviews

This Caprese orzo salad is easy to make and perfect for a no-cook lunch option!



For the salad:

  • 1 1/2 cups dried orzo* (we used this one to make it gluten-free)
  • 1 tablespoon extra-virgin olive oil
  • 4 cups diced or shredded chicken (from one rotisserie chicken or about 2 pounds of cooked chicken breast)
  • 8 cups baby spinach
  • 2 cups cherry tomatoes, sliced in half (about 1 pint)
  • 1 cup pearl mozzarella
  • 1/2 cup fresh basil, thinly sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

For the balsamic vinaigrette:


  1. Cook the orzo according to package instructions, then drain, toss with one tablespoon olive oil, and let cool.
  2. Add the orzo, chicken, spinach, cherry tomatoes, mozzarella, and basil to a large bowl and toss to combine.
  3. Make the balsamic vinaigrette: add all of the vinaigrette ingredients to a mason jar, then secure the lid and shake the bottle vigorously for about 10 seconds, until combined.
  4. If eating immediately, pour the vinaigrette over the salad and toss to combine. If prepping ahead for the week, leave the dressing in a separate container and pour over the salad when ready to eat.


  • This salad will keep for up to 5 days in the refrigerator.
  • You may also use 4 cups cooked quinoa in place of the orzo, or 4 cups of cauliflower rice for a low-carb option!

Keywords: caprese, orzo, tomatoes, basil, mozzarella