Oh, the joy of a perfect salad! It’s that delightful time of year when the air starts to warm, flowers softly bloom, and everything screams for vibrant flavors and fresh ingredients. Whenever I think of spring and summer gatherings, my mind drifts to this wonderful Orzo Salad with Roasted Tomato Vinaigrette & Burrata. I remember hosting a little picnic with friends in the park last year. The sun was shining, the breeze was gentle, and there we were, sprawled on our picnic blanket, letting the flavors of this dish dance on our tongues. The combination of chewy orzo, luscious burrata, and the sweet tang of roasted tomatoes is an experience that instantly brings smiles. It’s easy to prepare, stunning on the plate, and brings people together—what’s not to love?

Why You’ll Love This Recipe

• Perfect for a quick weeknight dinner or an elegant lunch.
• Budget-friendly and uses simple pantry staples.
• Comforting and refreshing flavors that suit any palate.
• Easily customizable with your favorite veggies or herbs.
• Beautifully presented, making it a showstopper for gatherings.

Ingredients

Let’s gather our stars for this delicious orzo salad! Here’s what you’ll need:

• 1 cup orzo pasta
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 garlic clove, minced (fresh garlic adds more punch than powdered)
• 1 cup fresh basil leaves, roughly chopped
• 8 ounces burrata cheese
• Optional: Fresh arugula or spinach for added greens

Note: Feel free to swap cherry tomatoes for grape tomatoes or even roasted bell peppers if that’s what you have on hand!

Step-by-Step Instructions

Cooking can be such a joyful experience, especially when it’s as simple as this Orzo Salad. Let’s get started!

1. Preheat the oven: Start by preheating your oven to 400°F (200°C). This will be the warm home for our lovely tomatoes.
2. Roast the tomatoes: On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, a sprinkle of salt, and some freshly cracked pepper. Roast them in the oven for about 20-25 minutes until they are blistered and caramelized. The smell will be absolutely heavenly!
3. Cook the orzo: While those tomatoes are roasting, bring a pot of salted water to a boil. Add in the orzo and cook according to the package instructions (usually about 8-10 minutes). You want them al dente, with a little bite to them.
4. Make the vinaigrette: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and minced garlic. Add a pinch of salt and pepper. This dressing will tie everything together beautifully!
5. Combine the ingredients: Once the orzo is cooked, drain it and give it a quick rinse under cold water to stop the cooking process. In a large mixing bowl, combine the orzo, roasted tomatoes, chopped basil, and the vinaigrette. Gently toss everything together. Be careful not to overmix—it’s a delicate balance!
6. Plate and finish: Serve the salad on a large platter or individual bowls. Tear the burrata into pieces and place it generously on top. Drizzle a touch more olive oil, and feel free to add a little more basil for garnish.

And just like that, you’re ready to dig in! Remember to take a moment to appreciate the colors and aromas before you dive in. It’s all part of the experience!

Pro Tips & Variations

Now, let’s get creative with this dish! Here are some fun twists and variations:

• Add-ins: Toss in some olives, capers, or even artichoke hearts for a delightful Mediterranean twist!
• Spice it up: If you like a little kick, sprinkle in some red pepper flakes or drizzle with Sriracha.
• Fresh herbs: Experiment with other herbs like mint or parsley for a refreshing twist.
• Dairy swaps: If burrata isn’t available, fresh mozzarella or feta cheese are fantastic substitutes.

The beauty of this orzo salad is that it’s as flexible as your imagination allows. Don’t hesitate to make it your own!

Serving Suggestions

Now that we have this masterpiece ready, let’s think about how to enjoy it! Picture this: a warm evening with soft music playing in the background, a glass of chilled white wine in hand, and this orzo salad gracing your table. You can serve it as a main course accompanied by crusty bread or as a delightful side dish to grilled chicken or fish. If you want to keep it light and casual, some arugula tossed on the side is also a lovely touch. Oh, and don’t forget a little extra drizzle of that roasted tomato vinaigrette over the top before serving for that wow factor!

Storage Tips

Got leftovers? Lucky you! This orzo salad keeps beautifully in the fridge. Store it in an airtight container for up to 3 days. Just remember, burrata is best enjoyed fresh, so I suggest adding it just before serving. If you find yourself with a hefty portion, you can freeze the orzo salad without the dressing for up to a month. Thaw it in the fridge overnight before serving. When you’re ready to eat, prepare the vinaigrette fresh and mix it up—flavors remain vibrant that way!

Can I use other types of pasta?

Absolutely! While orzo is perfect in this recipe, feel free to use other small pasta shapes like farro, ditalini, or even quinoa if you’re looking for a gluten-free option.

Is this salad healthy?

Yes! This salad is packed with fresh ingredients and wholesome carbs while also being easy to modify according to your dietary needs. The burrata adds a satisfying creamy texture without overwhelming the dish.

How can I make it vegan?

For a vegan version, simply omit the burrata and use a sprinkle of nutritional yeast or a dairy-free cheese alternative for that creamy element.

Can I make this in advance?

You can definitely prep the orzo salad a day ahead. Just assemble everything but the burrata and keep it in the fridge. Add the burrata right before serving for that fresh touch!

Conclusion

There you have it—your new favorite Orzo Salad with Roasted Tomato Vinaigrette & Burrata! I truly hope you give this a try. Whether it’s for a casual weeknight dinner or a lively gathering with friends, this salad is sure to impress and satisfy. I’d love to hear how yours turned out, so don’t hesitate to drop a comment below or share your own twists. Happy cooking, friend, and enjoy every delicious bite!

Delicious Orzo Salad: Roasted Tomato Vinaigrette & Burrata Magic

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• Author: antaki
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Savor a vibrant orzo salad featuring roasted tomato vinaigrette and creamy burrata. A perfect dish for fresh flavors and delightful textures!

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Ingredients

Scale 1x2x3x

1 cup orzo pasta

2 cups cherry tomatoes, halved

3 tablespoons olive oil, divided

1 tablespoon balsamic vinegar

Salt and pepper, to taste

1 garlic clove, minced

1 cup fresh basil leaves, roughly chopped

8 ounces burrata cheese

Optional: Fresh arugula or spinach for added greens

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Instructions

Preheat your oven to 400°F (200°C).

On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until blistered.

In a pot of salted boiling water, cook the orzo according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and minced garlic. Season with salt and pepper.

In a large mixing bowl, combine the orzo, roasted tomatoes, chopped basil, and the vinaigrette. Toss gently.

Serve on a large platter or in individual bowls, tearing the burrata over the top and drizzling with more olive oil.

Notes

A delightful orzo salad featuring roasted tomato vinaigrette and creamy burrata, perfect for spring and summer gatherings.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4 servings
• Calories: 400
• Sugar: 5g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 14g

Keywords: orzo salad, roasted tomato vinaigrette, burrata, spring salad, summer salad