Tomato Mozzarella Orzo

Jammy tomato orzo with soft mozzarella and fresh basil. Add mozzarella off the heat so it forms soft pockets rather than a rubbery mass.

Why you’ll love this recipe

• Jammy tomato orzo with soft mozzarella and fresh basil.
• Add mozzarella off the heat so it forms soft pockets rather than a rubbery mass.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 6 oz pasta, small orzo
• 2 tomatoes, diced
• 3 oz mozzarella, diced
• 2 tbsp basil, torn
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Cook orzo in boiling salted water according to the package

   Cook orzo in boiling salted water according to the package. Save 1/2 cup cooking water and drain.

2. 02

   Build the flavor

   Heat oil in a skillet and cook tomatoes over medium 6–8 minutes until juicy.

3. 03

   Toss in orzo and a little reserved water to loosen

   Toss in orzo and a little reserved water to loosen.

4. 04

   Remove from heat and fold in mozzarella and basil

   Remove from heat and fold in mozzarella and basil. Serve while the cheese is soft.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Add mozzarella off the heat so it forms soft pockets rather than a rubbery mass.

Make it your own

Use small pasta shells instead of orzo.

What to serve with it

Divide immediately between warm shallow bowls. Keep the sauce loose rather than letting the pasta stand; a simple green salad is an optional extra.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.