This orzo salad with roasted tomato vinaigrette is such a fun twist on your typical salad! It’s packed with fresh ingredients and a creamy burrata that ties everything together. Trust me, your taste buds will love this one.

This recipe solves bland lunches, long meal prep, and lack of portable options by offering a quick veggie packed orzo salad that refrigerates well.

Sometimes, I feel like salads can be a little boring, and that’s where this recipe comes in. It solves the problem of a plain old side dish by bringing a burst of flavor right to your plate. Plus, it’s so easy to put together!

What’s great about this dish is how the roasted tomatoes create a deep, rich flavor that you just can’t get from store-bought dressings. You can whip this up in about an hour, and it makes a fantastic addition to lunches or dinners throughout the week.

If you love salads like this one, you might also enjoy a different pasta dish. If you want to try another tasty option, check out this Pasta Salad with Sun Dried Tomatoes and Chicken.

Why You Will Love This Recipe

Fresh and Flavorful This salad is packed with sweet roasted tomatoes and seasonal veggies, offering a delightful mix of garlicky and tangy flavors that really pop.
Creamy Texture The burrata adds a rich creaminess that contrasts beautifully with the al dente orzo, making each bite satisfying and comforting.
Easy Make-Ahead It’s a great option for meal prep or parties since you can whip it up ahead of time and just add the burrata when you’re ready to serve.
Convenient Storage You can easily store leftovers in the fridge for up to two days, keeping your meal planning simple and hassle-free.

Roasted Tomato Vinaigrette Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Charlene
Prep Time: 20 minutes
Cool Time: 0
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8-10 servings 1x
Category: Salad
Method: Salad
Cuisine: Vegetarian
Diet: Vegetarian

Description

A fresh and vibrant orzo salad with roasted tomato vinaigrette and creamy burrata.

Ingredients

Scale

2 pints cherry tomatoes, halved
3/4 cup DeLallo Private Reserve Extra Virgin Olive Oil
Kosher salt, to taste
6 garlic cloves, finely chopped
1/3 cup red wine vinegar
1 tbsp dijon mustard
1/2 tsp red pepper flakes
1 lb DeLallo Orzo
4 ears of corn, husks removed
1 medium zucchini, halved lengthwise + very thinly sliced
1 small red onion, finely diced
1 jar pitted castelvetrano olives, drained and halved
1/2 cup thinly sliced fresh basil
2 tbsp chopped fresh chives
2 balls of burrata cheese, drained
Flaky sea salt, to taste
Freshly cracked black pepper, to taste
1 sprig of fresh basil, for garnish

Cook Mode

Instructions

Prep the Orzo: Start by boiling water in a large pot and adding the orzo to cook until al dente. You will know it is ready when the pasta is tender with a slight bite. When done, drain the orzo and spread it on a baking sheet to cool, preventing overcooking.
Roast the Tomatoes: Preheat the oven to 400 degrees F. Toss the halved tomatoes with 2 tbsp of olive oil, kosher salt, and freshly cracked black pepper. Place them in the oven until they are soft and slightly caramelized, approximately 25-30 minutes. Avoid burning the tomatoes to keep the flavor balanced.
Whisk the Vinaigrette: In a smaller mixing bowl, whisk together the red wine vinegar, remaining olive oil (1/2 cup), and minced garlic until well combined and slightly thick. If the mixture does not emulsify, add the oil gradually while whisking.
Mix the Salad: In a large mixing bowl, combine the cooled orzo, roasted tomatoes, fresh basil, and diced zucchini. Gently mix all the ingredients until evenly distributed, being careful not to mash the tomatoes.
Add the Burrata: Tear the burrata into pieces and carefully arrange it on top of the salad. This will create a rich, creamy experience in each bite, so handle it gently to keep it intact.
Season & Serve: Drizzle your roasted tomato vinaigrette over the salad and give it a light toss. Season with flaky sea salt and freshly cracked black pepper to taste, adding a splash of lemon juice if desired. Ensure the salad is vibrant and flavorful before serving.

Notes

Storage Tips: Store in an airtight container in the refrigerator for up to 2 days. Add burrata just before serving for optimal freshness.
Expert Tips: Make the vinaigrette a day ahead to deepen its flavor profile. If using corn, reserve the cooking water for boiling orzo to enhance sweetness.
Reheating Instructions: Not applicable as this salad is best served cold.
Serving Suggestions: Serve with grilled chicken or shrimp for a complete meal. Pair with a crisp white wine for a refreshing drink. Top with extra herbs for additional flavor.
Recipe Variations: Add grilled vegetables for a smoky flavor. Incorporate feta cheese instead of burrata. Mix in arugula or spinach for added greens.
Ingredient Notes: Ensure to use fresh ingredients for the best flavor. If you cannot find castelvetrano olives, substitute them with Kalamata or green olives.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Find it online: https://bakeitwell.com/orzo-salad-with-roasted-tomato-vinaigrette

Recipe Tips

If the orzo is overcooked, cool it immediately after draining to prevent mushiness, ideally spreading it on a baking sheet for quick cooling.
When preparing the vinaigrette, whisk vigorously while slowly adding oil to achieve a good emulsion and a smooth texture.
For a tastier orzo salad, adjust the seasoning and add a splash of lemon juice after mixing to brighten the flavors.
If using corn, try reserving the cooking water to use for boiling orzo, adding a subtle sweetness to the dish.
Make the vinaigrette a day ahead to let the flavors meld, resulting in a more flavorful dressing for the salad.

Serving Suggestions

Serve orzo salad with grilled chicken or shrimp for a complete meal. A crisp white wine pairs well and adds a refreshing touch.

This salad works well in various settings like summer cookouts, picnics, and potlucks. Adjust the ingredients to create different salads or side dishes easily.

Top the salad with extra herbs to enhance freshness. Drizzle with additional vinaigrette for a flavor boost before serving.

Recipe variations

You can use farro or quinoa as a substitute for orzo for a different grain texture and flavor.
Add 2 tablespoons lemon juice for a citrusy kick or consider 1 teaspoon of honey for natural sweetness.
Either swap the fresh basil for fresh dill or use ½ cup of crumbled feta in place of burrata.
If preparing for a crowd, scale the orzo to 2 pounds and use 4 pints of cherry tomatoes to increase servings.

Save This Recipe!

How to Store?

To keep your orzo salad with roasted tomato vinaigrette fresh, follow these storage tips:

Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. Add burrata just before serving.

Freezing: Place the salad in a freezer bag and remove excess air. Freeze for up to 1 month. Thaw overnight in the refrigerator.

Serving Suggestions: If not adding the burrata, serve directly from the refrigerator. Enjoy cold for a refreshing dish.

Other Recipes You’ll Love

If you enjoyed this orzo salad with roasted tomato vinaigrette or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!