Warm orzo salad with roasted tomatoes, mozzarella and basil
This warm orzo salad served with sweet, roasted tomatoes, creamy mozzarella and zippy basil dressing is the perfect side dish or easy lunch.
Table of Contents
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Orzo. Any pasta rice can be substituted.
- Cherry tomatoes.
- Fresh basil.
- Mozzarella. I used fior di latte but any fresh mozzarella can be used.
- Olive oil.
- Balsamic vinegar.
- Lemon juice.
- Garlic.
- Salt and pepper.
How to make orzo salad
- Roast the tomatoes: Place the tomatoes in a suitable roasting dish. Drizzle over the olive oil and Balsamic vinegar and season with salt and pepper. Roast the tomatoes for 20-30 minutes until the tomatoes start to char and blister. Remove from the oven and allow to cool while you cook the orzo.
- Make the basil dressing: Combine the basil, olive oil, lemon juice, garlic, salt and pepper in a blender (or use an immersion blender) and blend until smooth. You could make this in a pestle and mortar too.
- Cook the orzo: Cook the orzo in a large pot of salted water f0r 10 minutes or until al dente. Strain and transfer to a large mixing bowl.
- Assemble the salad: Add the roasted tomatoes and any of its juices to the orzo. Add the mozzarella then pour over the basil dressing. Toss to coat the orzo in the dressing then transfer to a serving dish and add fresh basil and more dressing.
Can I make this orzo salad in advance?
Yes, orzo salads are great made in advance. The salad can be warm, room temperature or chilled. The salad can be made up to 2 days in advance and kept in the fridge, covered, until ready to serve. Add more dressing before serving and top with fresh basil.
Pasta salad recipes
Warm Orzo Salad with Roasted Tomatoes, Mozzarella and Basil
This warm orzo salad served with sweet, roasted tomatoes, creamy mozzarella and zippy basil dressing is the perfect side dish or easy lunch.
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Calories: 300kcal
Servings: 6 as a side dish
Ingredients
- 600 g (1.3lb) tomatoes use any small variety of your choice
- 2 tbsp olive oil
- 2 tbsp Balsamic vinegar
- 500 g (1lb) orzo
- 200 g (7oz) mozzarella roughly torn/chopped
- handful fresh basil for the salad
For the basil dressing
- 2 cup fresh basil
- 1 garlic clove
- ¼ cup olive oil
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 200°/390°F.
- Place the tomatoes in a suitable roasting dish.
- Drizzle over the olive oil and Balsamic vinegar and season with salt and pepper.
- Roast the tomatoes for 20-30 minutes until the tomatoes start to char and blister. Remove from the oven and allow to cool while you cook the orzo.
- To make the dressing, combine the basil, olive oil, lemon juice, garlic, salt and pepper in a blender (or use an immersion blender) and blend until smooth. You could make this in a pestle and mortar too.
- Cook the orzo in a large pot of salted water for 10 minutes or until al dente. Strain and transfer to a large mixing bowl.
- Add the roasted tomatoes and any of its juices to the orzo. Add the mozzarella then pour over the basil dressing.
- Toss to coat the orzo in the dressing then transfer to a serving dish and add fresh basil and more dressing.
Nutrition
Calories: 300kcal | Carbohydrates: 44g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 257mg | Potassium: 421mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1416IU | Vitamin C: 17mg | Calcium: 358mg | Iron: 1mg