Orzo Salad with Tomatoes and Basil

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 cherry tomatoes

Fresh cherry tomatoes make this salad even better

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
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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.
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Cuisine: Italian


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