Simple Orzo Pasta Salad with Fresh Tomatoes and Basil

Orzo pasta salad is simple and full of flavor.  It is a super easy salad to make and it features orzo, fresh basil, and grape tomatoes.  To finish the salad, toss it with a light lemon vinaigrette.  You will want to make extra because the leftovers make a delicious lunch.

I absolutely love this salad especially in the summer when tomatoes and fresh basil are in season. I like it so much that I could eat it every day.   The combination of the tomatoes, fresh basil, and lemon is delicious and makes a light salad that bursts with flavor.   It is amazing how a few ingredients, six to be exact (not including the salt and pepper) taste so good together.

In the summer, when you want to be outside enjoying the weather instead of cooking, add this salad to your rotation. It can be made in under 15 minutes and that includes the time to cook the orzo.  

Jump to:

• What should you serve with Orzo pasta salad?
• What is Orzo?
• How do you cook Orzo?
• Is Orzo healthy for you?
• Where can you purchase Orzo?
• Ingredients to use and why
• How to make Orzo Pasta Salad
• Tips for success
• Orzo Pasta Salad Variations
• Storage suggestions
• How to use Leftovers
• 📋 Recipe
• 💬 Comments

What should you serve with Orzo pasta salad?

Orzo pasta salad is the perfect side dish with Grilled Chicken Breasts or thighs.  For a busy weeknight meal, pick up a store-bought rotisserie chicken or if you are in the mood make this Fast Roasted Chicken. Either way, you can't go wrong.

Often when I entertain out of town guests, my go-to meal is cedar plank grilled salmon and orzo pasta salad.  It is always a hit and a great way to welcome family and friends to the Pacific Northwest!

The salad can be eaten cold but I like it best at room temperature.  It also makes a great dish for a potluck or family BBQ.

What is Orzo?

Orzo is a short cut pasta that looks, tastes, and has a similar texture like rice.  However, orzo is slightly larger than rice.   Since it is made with semolina flour, it is not gluten-free. 

How do you cook Orzo?

Orzo is cooked just like other types of pasta.  Boil it in salted water for about 9 minutes or until it is al dente and then drain it.  Orzo can be eaten hot or cold.

Is Orzo healthy for you?

Most orzo is enriched therefore it provides essential vitamins and minerals.  You can also purchase orzo made with whole wheat flour which will provide more fiber then orzo made with white flour.

Where can you purchase Orzo?

Orzo can be purchased at your local grocery and is located on the pasta aisle.  Since the pasta has a small shape, it comes in a small box or cellophane package.

Ingredients to use and why

• Orzo-is a pasta and the main ingredient in the salad.
• Fresh cherry tomatoes-farm fresh grape or cherry tomatoes are perfect in this salad.  However, store-bought tomatoes are also delicious.  I would not use fresh diced tomatoes because they would not look nice in the salad and the extra liquid from the tomatoes would make the salad soggy.
• Fresh basil-this is an essential ingredient in the salad.  Dried basil does not work.  Basil is easy to grow in a sunny south or west part of your yard and it grows all summer long!  If you do not have it in your garden, you can purchase it in the produce section of your grocery store.
• Lemon-you will need a fresh lemon to zest and the juice will be used in the vinaigrette.
• Salt-this recipe calls for kosher salt.  If you use regular table salt, only use half the amount called for in the recipe. Salt brings out the flavors the ingredients.
• Coarse ground black pepper-if you use a fine grind pepper, use only half the amount called for in the recipe.

How to make Orzo Pasta Salad

1. Cook orzo in salted boiling water for 9 minutes.
2. While orzo is cooking, wash the tomatoes under cold running water and slice in half. Place sliced tomatoes in a bowl.
3. Zest one lemon onto the tomatoes.
4. When the orzo is al dente, drain the orzo in a fine mesh strainer and place the cooked drained orzo on the tomatoes.
5. Let the hot orzo sit on the tomatoes for 5 minutes to bring out the flavor of the tomatoes and lemon zest.
6. Add the lemon juice, olive oil, salt, and pepper and toss the salad.

1. Wash and dry the basil leaves and stack them on top of each other.
2. Cut the basil into very thin slices and add them to the salad. Toss the salad to combine.

Serve and enjoy!

Tips for success

1. Do not overcook the orzo or it will be mushy, and it will not work in the salad.
2. Add the HOT orzo pasta on top of the tomatoes and lemon zest.  The heat of the pasta will get the juices flowing from the tomatoes and will also release the flavors and oils from the lemon zest. 
3. Use fresh cherry or grape tomatoes. 
4. Use fresh basil.  Dried basil will not work in this recipe.
5. Cut the basil right before you are going to serve the salad. Otherwise, the cut edges of the leaves will turn brown.
6. The salad is best eaten at room temperature.

Orzo Pasta Salad Variations

I have tried the following variations and they are all delicious! Add any or all of the following ingredients.

1.  Before serving, add one-third cup crumbled feta cheese to the salad.  My husband loves it with feta cheese.
2. Add one-fourth cup diced black kalamata olives. 
3. Add one-half cup rinsed chickpeas for an added protein and fiber boost.

Storage suggestions

The salad can be stored in a covered container in the refrigerator for 3-5 days. 

How to use Leftovers

Leftover orzo pasta salad can be served later in the week with dinner or it also makes a delicious lunch on its own.

I hope you try this recipe! Please rate it and comment below. I love hearing from you!

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Disclaimer: The nutritional information provided is approximate and calculated using online tools. Information can vary depending on various factors, but we have endeavored to be as accurate as possible.

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