Tomato Orzo Salad ~

Quick and easy pasta salad with garden-fresh tomatoes and herbs in a light lemon dressing.

Serve with Caprese Burgers or Lemon Dill Tofu.

Table of Contents

Tomato and Herb Orzo Salad

I like this dish because it’s made with lots of fresh herbs and juicy tomatoes, all of which are abundant in late-summer gardens and farmers’ markets. It’s a perfect side dish for potlucks because it can be served cold or at room temperature. Toss in Roasted Chickpeas or Baked Tofu to make this side dish into a main course.

Ingredients for Tomato Orzo Salad

You will need the following:

1 cup orzo pasta, uncooked
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon creamy Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cherry tomatoes, halved or quartered
2 tablespoons red onion, chopped
2 tablespoons scallions, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint chopped
1/3 cup feta cheese, crumbled

Ingredient Notes

Orzo Pasta – The small shape of this type of pasta makes it great for salads. Ditalini or small shells also work well.
Olive Oil – Use extra virgin olive oil for best flavor.
Lemon Juice—Fresh lemon juice provides a bright, tangy flavor that enhances the salad’s overall freshness.
Dijon Mustard – Adds a creamy texture and a tangy flavor, helping to emulsify the dressing and bind the ingredients together.
Cherry Tomatoes – Grape tomatoes offer a similar burst of flavor and texture.
Red Onion – Adds a sharp, savory note and a little bit of crunch.
Scallions (Green Onions) – Adds a mild earthiness.
Fresh Herbs – Basil and mint bring a fresh, aromatic flavor that highlights the garden-fresh quality of the salad.
Feta Cheese: Tangy feta adds a touch of salty contrast to the sweet tomatoes and fresh herbs. Use dairy-free cheese to keep this dish vegan.

Optional Add-Ins

Customize your orzo pasta salad recipe with one or more of these favorite mix-ins:

Olives: Halved kalamata olives or green olives add a briny, savory depth that pairs well with the fresh vegetables.
Spinach: Fresh baby spinach leaves add a boost of nutrients and a pop of green color to the salad.
Lemon Zest: A light sprinkle of lemon zest before serving enhances the lemon flavor and adds a bright, citrusy aroma.
Artichoke Hearts: Chopped artichoke hearts add a tender, slightly tangy texture that complements the orzo.
Cucumber: Adds a refreshing crunch and pairs well with the other fresh vegetables.
More Tomatoes: Chopped sun-dried tomatoes provide a concentrated burst of tomato flavor and a chewy texture.
Pine Nuts – Toast a handful of pine nuts in a dry skillet over medium heat and sprinkle over the top before serving.

How to Make Tomato Orzo Salad

STEP ONE: Cook the Orzo. Cook the orzo according to package directions for al dente consistency. Drain in a colander and rinse with cold water. Transfer to a large bowl and set aside.
STEP TWO: Make the Dressing. In a small bowl, combine the olive oil, lemon juice, Dijon mustard, salt, and ground black pepper. Pour the mixture over the cooked orzo and toss to coat.
STEP THREE: Combine Ingredients. Stir in the tomatoes, red onion, scallions, basil, and mint. Add the feta cheese and toss gently to distribute throughout.
STEP FOUR: Adjust and Serve. Adjust seasoning to taste and serve immediately or refrigerate for later.

FAQ

Can I use a different type of pasta? Yes, you can substitute with ditalini, small shells, or any small pasta shape that holds up well in salads.
How far in advance can I make this salad?
Can I add protein to make this a main course? Yes, adding chickpeas or baked tofu makes this a hearty main dish.
What other herbs can I use? Parsley, dill, or cilantro are all good choices for adding or substituting for the herbs in the recipe.

Storage

While this salad is best served the same day, you can prepare it up to a day ahead. Store in an airtight container in the refrigerator and toss with a drizzle of olive oil before serving to refresh.

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Tomato Orzo Salad

Quick and easy pasta salad with garden-fresh tomatoes and herbs in a light lemon dressing.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: Italian

Keyword: pasta salad, side dish, summer, tomatoes, vegan, vegetarian

Servings:

Calories: 248kcal

Author: Holly Gray

Ingredients

1 cup orzo pasta uncooked
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon creamy Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cherry tomatoes halved or quartered
2 tablespoons red onion chopped
2 tablespoons scallions chopped
1 tablespoon fresh basil chopped
1 tablespoon fresh mint chopped
1/3 cup feta cheese crumbled

Instructions

Cook the orzo according to package directions for al dente consistency. Drain in a colander and rinse with cold water. Transfer to a large bowl and set aside.
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, salt, and ground black pepper. Pour the mixture over the cooked orzo and toss to coat.
Stir in the tomatoes, red onion, scallions, basil, and mint. Add the feta cheese and toss gently to distribute throughout.
Adjust seasoning to taste and serve immediately or refrigerate for later.

Nutrition

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