Orzo Salad with Basil and Tomatoes

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This salad is nice and light and perfect for a summer day. I made this for Mother’s Day dinner as well as Grilled Halibut with an Herb Butter, Bruschetta, Grilled Asparagus and an Angel Food Cake with Strawberries on top. It was a great healthy meal that was packed with flavor.

Orzo Salad with Basil and Tomatoes

Course Salad, Dinner, Lunch
Cuisine Italian


  • 4-5 to matoes of any variety, heirloom, roma etc.
  • salt and white pepper
  • Orzo pasta - 1 box
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 cup basil chiffonade


  • To start, cut the tomatoes into bite sized pieces, about 1/2 inch cubes and set aside. Bring a large pot of water to a boil and cook the orzo according to the directions on the box. Once cooked, drain the pasta and place into a large bowl. Add the tomatoes, salt, olive oil, vinegar and pepper and gently mix the ingredients together. Add most of the basil and combine and garnish the top with the remaining basil.

Let the flavors marinate together for an hour or so and serve at room temperature.


  1. Love this! In the winter, I make an Greek lemon soup with orzo but in the summer, it’s perfect with a light vinaigrette on greens, just as you have here!

    Lazy woman that I am, I sometimes just rely on bottled dressing but I really like the easy and flavorful one you have here.

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