Caprese pasta salad with prosciutto. Who says delicious food has to be complicated? I believe everyone deserves healthy, delicious meals without spending hours in the kitchen. With summer here and fresh tomatoes and basil at their peak, this orzo caprese salad with crispy baked prosciutto and arugula is about to become your new go-to lunch.
Forget heavy, complicated dinners. This salad is all about simplicity and fresh ingredients. Between the sweet burst of cherry tomatoes, the creaminess of mozzarella, the herby kick of basil, and the surprising crunch of crispy prosciutto, this one’s a total winner. Best part? It comes together in minutes. It’s the easy caprese orzo salad I reach for when I want a satisfying lunch, though it’s just as good packed for a picnic or brought along to a barbecue.
Tips for a foolproof caprese pasta salad
- Broiling the prosciutto: Keep a close eye on it under the broiler. It goes from crispy to burnt fast.
- Drying the mozzarella: Pat the mozzarella balls dry. This keeps extra moisture out of your salad.
- Making the dressing ahead: Feel free to make extra dressing. Store it in a sealed jar for later use. Shake well before using.
- Add the greens last: Toss in the basil and arugula right before serving so they stay crisp and fresh.
- Great for meal prep: This salad tastes even better after 30 minutes in the fridge, once the flavors have had time to meld.
- Extra flavor options: Add a pressed garlic clove or a spoonful of pesto to the dressing for extra depth.
- More vegetables: add grilled zucchini straight off the grill, pickled onions, or jarred roasted red peppers for an extra veggie boost.
A salad that’s perfect for meal prep
This salad is perfect for meal prep, since the longer the dressing marinates with the other ingredients, the better it tastes. I love serving this caprese pasta salad for lunch on a sunny day, though it’s just as good at a picnic or as a side at a barbecue. As a side dish, one batch stretches to serve about 6, as long as there are other side dishes on the table.
Caprese Pasta Salad with Prosciutto
Total Time 00hours:15 minutes Prep Time 00hours:10 minutes Cook Time 00hours:05 minutes
Ingredients
- 200 g orzo also known as Greek pasta
- 250 g cherry tomatoes or small vine tomatoes
- 250 g fresh mozzarella I used mini bocconcini or pearls
- A large bunch of fresh basil leaves
- 100 g arugula
- 100 g prosciutto
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or balsamic glaze for a sweeter touch
- 1 tsp mustard
Instructions
- Cook the orzo according to the package instructions until al dente.
- Drain the orzo in a colander and rinse briefly with cold water to stop the cooking and keep the pasta from sticking together. Let it drain well.
- Spread the prosciutto slices on a baking sheet and broil until crisp. Blot off any excess fat and cut into small pieces.
- While the orzo cooks, halve the cherry tomatoes. Drain the mozzarella and cut into pieces if you’re using a whole ball.
- Meanwhile, whisk together the olive oil, balsamic vinegar, and mustard in a small bowl. Season generously with salt and pepper.
- Transfer the orzo to a large bowl. Add the dressing and toss well to coat the pasta evenly.
- Add the cherry tomatoes, prosciutto pieces, and mozzarella. Tear or roughly chop the fresh basil leaves and add them to the salad along with the arugula. Toss everything together and taste, adding more salt or pepper if needed.
Ways to customize this caprese pasta salad with prosciutto
The beauty of this orzo salad is that you can vary it endlessly to fit your taste or dietary needs. Get creative with what you like and whatever you’ve got in the fridge.
Ingredient swaps:
- Pasta: No orzo on hand? No problem, any small pasta shape or even couscous works just as well.
- Cheese: No mini mozzarella? A regular ball of mozzarella works great, just cut it into pieces, or try burrata for extra creaminess. Crumbled feta adds a nice salty twist too.
- Prosciutto: If you’d rather skip the meat or want a vegetarian option, leave out the prosciutto or swap in toasted pine nuts or walnuts for crunch. Grilled chicken strips or chickpeas work well too.
- Herbs: Along with basil, try adding fresh mint or parsley for a different fresh note. A pinch of dried oregano in the dressing brings out the Mediterranean flavors.
Adjustments for allergies and diets:
- Vegetarian: Skip the prosciutto. Swap in toasted nuts or sunflower seeds for extra texture, or add more grilled vegetables.
- Vegan: Leave out the mozzarella and prosciutto. There are great vegan mozzarella alternatives available these days. Just make sure any pesto you use is vegan, without cheese. Add cooked chickpeas or white beans for extra protein.
- Gluten free: Use gluten free orzo or another gluten free pasta. The rest of the ingredients are naturally gluten free, but always check the labels on the prosciutto and dressing ingredients.
Enjoy this caprese pasta salad with prosciutto! Love, Ellen X
Looking for more pasta recipes? I’ve got you! Head over to my pasta recipes page for plenty of inspiration.
Made this or another Ellen’s Cozy Kitchen recipe? I’d love it if you left a rating and/or review below!
Curious what I’m cooking up right now? Follow me on Instagram.
