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

Scale

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

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.

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

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