Delicious Recipe
A fresh and flavorful Fried Green Tomato Caprese Pasta Salad combining crispy green tomatoes, creamy mozzarella, herby basil, and tangy balsamic vinaigrette with tender orzo pasta and crunchy breadcrumbs for a delightful summer dish.
- Author: Grace
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, mixing
- Cuisine: American
- Diet: Vegetarian
Pasta Salad
- 1/2 lb orzo pasta (or any small-shaped pasta)
- 3/4 cup mayonnaise (substitute with 1/2 cup extra virgin olive oil if preferred)
- 1/4 cup white balsamic vinegar
- 1 garlic clove, grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 large green tomatoes, diced
- 1 cup fresh mozzarella cheese, cubed or torn
- 1/4 cup chopped fresh basil leaves
Topping
- 1 cup crispy breadcrumbs
- Optional: balsamic glaze drizzle for serving
- Cook the pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool and stop the cooking process.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, white balsamic vinegar, grated garlic, salt, and black pepper until smooth and well combined.
- Combine the pasta salad: Add the cooled pasta to the bowl with the dressing. Then add the diced green tomatoes, fresh mozzarella, and chopped basil. Gently toss everything together to evenly coat all ingredients with the dressing.
- Add the topping and serve: Sprinkle the crispy breadcrumbs over the top of the pasta salad just before serving to keep them crunchy. Optionally drizzle with balsamic glaze for an extra touch of caprese flavor if desired.
Notes
- Use white balsamic vinegar for lighter color and a similar tangy taste; regular balsamic can be used but it will darken the salad.
- To keep breadcrumbs extra crispy, add them just before serving; they can soften when mixed in too early.
- If you prefer no mayo, substitute with extra virgin olive oil for a lighter dressing.
- The recipe is flexible with pasta shapes; orzo or any small pasta works best for easy tossing.
- For a vegan version, substitute mayo with vegan mayo and use non-dairy mozzarella alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: fried green tomato pasta salad, caprese pasta salad, orzo salad, summer pasta salad, fresh mozzarella recipe