Orzo Salad with Tomatoes and Basil

By Mark Hinds  |  Updated May 26, 2021  |  0 Comments 

This light pasta salad is brimming with late summer flavors and makes a great side dish for grilled chicken and fish dishes.

This salad can be made a day or two ahead of time and will stay good for a week or so in the refrigerator.

Fresh summer cherry tomatoes on the vine

Try serving this salad as a side dish with Mesquite Smoked BBQ Pork Ribs, Apple Cider Smoked Pork Shoulder, or Turkey Burgers.

Orzo Salad

Orzo Salad with Tomatoes and Basil

4 from 4 votes
Print Save Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings


  • 2 cups Orzo pasta
  • 1/2 medium red onion
  • 1 red pepper
  • 6 ounces cherry tomatoes
  • 2 cloves garlic
  • 1/2 ounce basil
  • 2 tbsp lemon juice
  • 1/8 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Start by dicing the onion and red pepper into small bite sized pieces and mincing the garlic. Cut the cherry tomatoes into bite sized pieces and finely mince the basil.
  • Cook the Orzo in a pot of boiling water for 8 to 10 minutes. The Orzo should be cooked all the way through and tender, but not mushy.
  • While the Orzo is cooking, sauté the onion, pepper, and garlic in a small amount of olive oil for two minutes on medium-high heat. The goal is to take the bite out of the onion and garlic and to start combining the flavors. After cooking the onion and pepper should still have a good crunch to them. Set aside to cool.
  • When the Orzo has finished cooking, pour it into a colander and run cold water over it to stop the cooking process. When the Orzo has cooled down, drizzle with a small amount of olive oil and stir it in to keep the pasta from sticking together.
  • Once the onion and peppers have cooled down, combine them with the Orzo in a large bowl. Add the basil, tomatoes, salt, pepper, lemon juice, and olive oil. Stir everything together and season to taste.
Making this RecipeTag us on Instagram at @umami.site and hashtag it #umami_site

Mark Hinds

A passionate writer, overly curious cook, and Umami's founder. Mark can often be found cooking for friends.

Learn More

Find more recipe, tips, and ideas

Cuisine:  Italian| Technique: Cooking 
Misc: Dinner|Lunch|Picnic Food|Potluck|Salads|Side Dish | Food|Recipes

Let’s Connect


Use our tasty search to look for delicious content by ingredient, meal, technique, and more….

Let us know what you think

Let us know what you think and share your notes and ideas with other cooks.

Leave a Reply

Your email address will not be published. Required fields are marked *