I love orzo because of how versatile it is. Sometimes I cook it in salted, boiling water as I would any dried pasta. And other times, like this one, I treat orzo like rice, simmering and slowly soaking up liquid in a covered saucepan.
The liquid in this recipe is mostly chicken broth (and some water) and it adds such a subtle but rich flavor to the orzo that doesn’t shout “chicken”. I tested simmering the orzo using water only and the flavor was flat. If you don’t have broth, use water with a chicken base (such as Better than Bouillon).
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My tomato basil orzo is best served at room temperature making it the kind of recipe that my two grams would put on the table. It’s a dish that can be easily adjusted to feed a ton of hungry people; it can be made ahead; and the leftovers keep for about 3 days.
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Tomato basil topping details
Topping the orzo is a tomato basil mix that I make often and I’ve had family members say that they could eat it as you would salsa or on grilled bread like a bruschetta.
Plus, if it’s summer or early Fall, ripe garden tomatoes work beautifully in the topping. I’m definitely a fan of using what’s available especially if it avoids a trip to the store.
I also have served up this orzo dish alongside a big batch of my foolproof chicken breasts. And for Fall or the holidays, the flavors of my herbed center cut roast pork meld so well with the bright tomato basil mix.
What my grams would say about orzo pasta salad
- Don’t skip the step of toasting the orzo in the butter and oil. It creates a toasted flavor layer and toasted orzo holds its shape better.
- I use a 4 qt saucepan that is wide enough for toasting the orzo and sautéing the onions but also deep enough to cook the orzo in the broth to al dente.
- I’ve used mushroom broth or vegetable broth with equally great success especially when I have guests coming who are vegetarian.
- Choose a high quality extra-virgin olive oil that isn’t overly grassy in flavor. The oil has to especially showcase the flavors of the tomatoes and garlic and not overpower them. One of my favorites is Californian Olio Santo.
Orzo pasta salad step by step
Leftover tips
I store the tomato orzo salad (not separating the tomato mix from the orzo) in an airtight container for about 3 days in the fridge. In our house, we eat it cold but have also heated it up in the microwave in 30 second intervals until it’s back to room temp. Heating it a bit does pop the flavors more too.
Refrigerated, the orzo will clump together a bit (just like rice). A quick pass through with the tines of a fork or bottom of a spoon will separate it.
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Tomato Basil Orzo Pasta Salad
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Equipment
- 4 qt saucepan with a tight fitting lid
Ingredients
- 1 T unsalted butter
- 1 T olive oil, I use extra virgin
- ½ onion, diced
- 1 lb orzo pasta
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 qt chicken broth
- 1 cup water
- 1 ½ lb cherry or grape tomatoes, halved or quartered depending on size
- 3 cloves garlic, minced
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup julienned basil
- grated Parmesan cheese, for garnish
Instructions
- Heat the butter and oil in a 4 qt saucepan over medium high heat. Once melted/heated, saute the onion for 3 minutes or so. Add in the orzo and stir, toasting. Season with salt and pepper.1 T unsalted butter, 1 T olive oil, 1/2 onion, 1 teaspoon kosher salt, 1 lb orzo pasta, 1/4 teaspoon black pepper
- Pour in the broth and water. Bring to a boil and then reduce to low, covering the pot. Simmer on low until the orzo absorbs the broth for about 8-10 minutes. Drain the excess or follow the tip below.1 qt chicken broth, 1 cup water
- Meanwhile, stir the tomatoes, garlic and olive oil together into a medium bowl. Season with salt and pepper. Toss with the basil.1 1/2 lb cherry or grape tomatoes, 3 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup olive oil, 1/2 cup julienned basil
- Spoon the orzo onto a platter. Scatter or spoon a border of the tomato topping around the edge of the orzo. Serve at room temperature with a generous sprinkling of extra basil and Parmesan cheese.grated Parmesan cheese
