Recipe Overview
Why you’ll love it: Fresh and flavorful, this bruschetta orzo pasta salad is going to be a summertime favorite! Bonus: No mayo or yogurt so it’s great for warm-weather picnics.
How long it takes: 25 minutes
Equipment you’ll need: pasta pan, large mixing bowl
Servings: 16 (side)
In my opinion, orzo is the perfect pasta for salads and soups. I love it for pasta salad because you always get this wonderful bite of pasta with all the other ingredients, unlike a bigger pasta shape where you might just get a bite of pasta and nothing else.
I love orzo in soup for the same reason: you get a little bit in each bite. And there are no long noodles to slurp! No one wants to be seen doing that. I love orzo in easy meatball soup. My new favorite is a one pot pasta dish: vegetarian orzo with sun-dried tomatoes and spinach. So good!
I’ll throw all my favorite pasta salad recipes at you at the end of this post, including one of my go-to potluck/BBQ orzo salads, but let’s talk about this one first!
Bruschetta Orzo Pasta Salad
All the best flavors of summer. With lots of fresh vine-ripened tomatoes, leafy green basil, and Parmesan cheese, this pasta salad is simple summer perfection. If you’re a fan of Caprese, you’ll love this salad (be sure to try my Caprese pasta salad, Caprese couscous stuffed tomatoes, and hot Caprese dip, too). The dressing is a vinaigrette, with no mayonnaise, which keeps it light and flavorful.
Perfect for entertaining. The first time I made this salad was for a party at my parents’ house. I knew they were expecting a large crowd, and this salad makes a big batch. It has wide appeal because it doesn’t have strange or unusual ingredients. Most everyone knows and loves tomato bruschetta and this bruschetta orzo pasta salad is no different — it’s always a hit! Since then, I’ve made this salad so many times. It’s easy and perfect for potlucks or picnics, and since it isn’t made with mayonnaise, it holds up well to summer temperatures.
Keeps well. Another thing I like about this salad is that you can prep it ahead of time. It keeps well in the fridge for up to five days, making it an ideal for food prepping. It’s perfect for easy lunches all week long. I even enjoy it alongside my scrambled eggs for breakfast.
Easy to make. This orzo salad is a snap to make (which is another thing I like about it). You can have it ready in about a half hour.
How To Make Orzo Salad
Cook pasta. Begin by cooking the orzo. Drain it, rinse it with cold water, and drain it again. This process stops the pasta from continuing to cook from residual heat. Drain it really well; you don’t want to water down your salad.
Marinate tomatoes in dressing. While the pasta is cooking, mix together tge tomatoes, finely minced onions, garlic, white balsamic vinegar, GOOD olive oil, salt and pepper) and let them marinate awhile, allowing all the great flavors to soak into the tomatoes.
Combine. Mix the tomato bruschetta mixture into the cooled pasta. The salad is completed with lots of fresh basil and shredded Parmesan cheese. If you’re not planning on serving the salad immediately, hold off on adding the basil and cheese.
Tips and Variations
- Use white balsamic vinegar, if possible. Traditional balsamic vinegar tastes okay but it changes the color of this salad to a somewhat unappetizing brownish shade.
- Make the onions milder tasting. I like to soak the onions in ice water before adding them to the salad. It’s optional but it takes the strength of them down a notch and prevents them from being overwhelming.
- Use a combination of vine-ripened tomatoes. Look for a variety of colorful tomatoes for a really pretty salad. It’s not required; if you have all red tomatoes, that’s totally fine.
- Use good quality olive oil. Choose extra virgin olive oil. This is such a fresh, light salad so the flavor of the olive oil really shines through. Using a great tasting olive oil will really make the flavors pop and elevate this orzo pasta salad from pretty good to outstanding.
- Make it a main meal. Add protein with grilled chicken (try this Italian marinade), or shrimp. For a vegetarian meal, add fresh mozzarella or cannellini beans.
To get a head start on this salad, cook, rinse and drain the pasta a day ahead. Cover the bowl and put it in the fridge. You’ll be able to whip up this salad in no time.
If you prefer, make the entire salad the day ahead and refrigerate. It makes a delicious lunch, too, perfect for lunchboxes. See the Storage Tips below.
This pasta salad will keep in the fridge for up to five days. You may need to make another half batch of the dressing and add it to the salad before serving since the pasta will continue to absorb the dressing.
More Orzo Recipes
More Pasta Salads
… some with orzo, and some with other types of pasta. Try:
- Creamy Southwestern Orzo Salad (this one is my go-to!)
- Grilled Ratatouille Pasta Salad
- Mexican Street Corn Pasta Salad
- Tortellini Pasta Salad with Pepperoni and Italian Vinaigrette – with video
- Orzo Salad with Yogurt Dill Dressing
- Greek Orzo Salad with Roasted Shrimp
Bruschetta Orzo Pasta Salad
Ingredients
- 1 box (16 oz.) uncooked orzo pasta
- 3 cups small-diced fresh tomatoes
- 2 tablespoons finely minced red onion
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil (see note)
- 2 tablespoons white balsamic vinegar (see note)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup minced fresh basil
- 1 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain and rinse with cold water.1 box (16 oz.) uncooked orzo pasta
- Meanwhile, in a large mixing bowl, combine tomatoes, onion, garlic, olive oil, balsamic vinegar, black pepper, and salt. Stir to combine, cover, and set aside for 15 minutes to marinate tomatoes.3 cups small-diced fresh tomatoes, 2 tablespoons finely minced red onion, 1 clove garlic, minced, ¼ cup extra virgin olive oil, 2 tablespoons white balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Mix together pasta and tomato mixture until all ingredients are combined. Add basil and Parmesan cheese and stir to combine.½ cup minced fresh basil, 1 cup freshly grated Parmesan cheese
- Serve immediately or store covered in refrigerator for up to 3 days. If not serving immediately, reserve basil and add just before serving.
Notes
- Use white balsamic vinegar. Traditional balsamic vinegar is okay but it will change the color of this salad.
- If desired, soak the onions in ice water before adding them to the salad. It’s optional, but it takes the strength of them down a notch and prevents them from being overwhelming.
- Choose a variety of colors of tomatoes for the best visual appeal.
- I recommend using high-quality, flavorful, extra-virgin olive oil. It’s such a fresh, light salad so the flavor of the olive oil really shines through. Using a great tasting olive oil will really make the flavors pop and elevate this orzo pasta salad from pretty good to outstanding.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Delicious recipe. Can you freeze the leftovers?
I haven’t tried freezing this. I think it would be okay, but the texture of the tomatoes would change a bit and it would probably need a little oil/vinegar to freshen it up after thawing.
Could you half this recipe?
Definitely!
I have white lime balsamic vinegar ,,, yes or no?
I personally don’t think the lime would be great in this recipe. I’d use regular balsamic before I’d use the lime.
Absolutely love it. Light and refreshing change from the traditional macaroni salad. Only one thing. I see it is 16 servings. What size servings?
About 2/3 cup – it’s definitely more of a sode serving. If you wanted to serve it as a main with grilled chicken or salmon, I would anticipate it serving around 8 people. I hope that helps!
Wow! I loved this salad! So fresh and summery tasting.
So happy to hear it! It’s one of my summer go-to salads. Thanks for taking the time to leave a review!
Could one use a good brand of canned diced tomatoes? In the winter the tomatoes are awful.
I haven’t tested that…and it would obviously change the recipe quite a bit, but I think it would still be tasty!
Thank you
You’re absolutely welcome!