Bruschetta Orzo Pasta Salad
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.
Servings: 16
Ingredients
- 1 box (16 ounces) orzo, uncooked
- 3 cups diced fresh tomatoes (any variety, or a combination)
- 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 shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook orzo to al dente according to package directions. Drain and rinse with cold water.1 box (16 ounces) orzo, uncooked
- Meanwhile, in a large mixing bowl, combine tomatoes, onion, garlic, olive oil, balsamic vinegar, salt and pepper. Stir to combine, cover, and set aside for 15 minutes to marinate tomatoes.3 cups 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 cooked pasta and tomato mixture until all ingredients are combined. Refrigerate, covered, until ready to serve.
- To serve, add basil and Parmesan cheese; stir to combine.½ cup minced fresh basil, 1 cup shredded Parmesan cheese
Video
Notes
- Ingredient recommendations: Traditional dark balsamic vinegar will change the color of this salad, so I recommend using white balsamic vinegar. Using good quality extra virgin olive oil will elevate this orzo pasta salad from pretty good to outstanding. Use the best tasting tomatoes you can find, preferable vine-ripened heirloom tomatoes.
- Pro tip: Soak the minced onions in ice water before adding them to the salad. It's optional, but it does make them taste milder. Drain the soaked onions well, using a paper towel to remove excess moisture before adding them to the salad.
- Make it a main dish salad: Add sliced grilled chicken to the salad (try this Italian marinade), or cooked shrimp. For a vegetarian meal, add fresh mozzarella or cannellini beans.
- Make ahead/storage: Refrigerate salad in a covered container for up to five days. If I'm making it ahead, I hold off on adding the basil and Parmesan until ready to serve. If the salad seems dry (the pasta will continue to absorb the dressing), mix up additional dressing to add.
Nutrition
Calories: 169kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg
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