My small kitchen has one enamel pot and a bunch of hopes that y’all will find relief from midweek blahs. I whip out my wooden spoon and get that one pot going to make something that tastes fancy but does not take forever. I want you to feel proud stirring orzo noodles as they meet sizzling tomatoes and herbs then crank up that roasted tomato vinaigrette vibe that makes you wanna dive in.
I grab the orzo and toss it right into the simmering broth watching the grains dance around. As you peek in at the pot you see glossy pasta bathed in red flecks from slow roast tomato bits. I reckon you’ll smile as you recall how a simple pasta salad can taste dang fresh and feel lush when you spoon it into your bowl.
This Orzo Salad with Roasted Tomato Vinaigrette & Burrata is a real midweek rescue dinner that makes you feel less rushed. You’ll think heck I made that then dollop burrata cheese on top and watch it ooze creamy goodness. You get dinner on the table and time to chill before that Zoom call or after school pickup routine.
Comfort lane why it works bullets four to six
- Orzo cooks quick and soaks up that roasted tomato vinaigrette with a gentle stir you kinda feel the flavor coat every grain so you end up with pasta salad that feels juicy and bright
- Roasted tomato vinaigrette made in one pot keeps the kitchen from turning into a sauna and you get that deep sweet tomato flavor with a hint of garlic and fresh herbs all in one
- Burrata cheese on the top gives a creamy counterpoint that makes each bite feel lush it melts a little when you dollop it on warm orzo and you know dinner is next level
- You toss in fresh basil and a splash of red wine vinegar it wakes up the flavors and keeps the dish from feeling dull kinda like that zing you crave on busy nights
- Leftover proof this salad gets even better next day letting orzo soak up more of the dressing so you can snack on it straight from the fridge or pack it for lunch
Ingredient rainbow list seven to eight
- 1 lb orzo pasta well rinsed under cold tap water so each grain separates and can soak up the tomato laden broth like a champ in this easy one pot meal
- 4 cups cherry tomatoes halved tossed with olive oil and roasted till they have sweet char marks and jammy flesh that turns vinaigrette into a vibrant red sauce
- 3 cloves garlic minced fine so each bit infuses the vinegar and oil mix giving you a mellow kick that pops when you spoon the salad
- 3 tablespoon olive oil plus extra for brushing tomatoes and for that final drizzle that gives you a silky mouthfeel on every bite of pasta and cheese
- 2 tablespoon red wine vinegar or lemon juice if you like tang that cuts through lingering sweetness and helps wake up all the herb and tomato flavors
- 1 teaspoon dried oregano or the same amount of chopped fresh oregano or thyme for an herb note that ties tomato and pasta together like friends at a picnic
- 8 oz burrata cheese torn gently into pieces so it releases creamy pockets that run over the warm orzo making every forkful feel lush and rich beyond words
- a handful of fresh basil leaves torn on top just before serving so the salad smells green and bright with pops of peppery freshness rounding out the whole dish
One pot flow steps seven
- Step 1 measure one pound of orzo properly then heat three tablespoons of olive oil in your enamel pot over medium heat you want it hot enough that it shimmers then add minced garlic and stir quickly so it sizzles but does not scorch
- Step 2 add halved cherry tomatoes into the pot stirring them into the oil and garlic mix so they are coated well then let them roast lightly for two to three minutes until they start to soften and brown around the edges bringing out that sweet jammy flavor
- Step 3 pour in two cups of vegetable or chicken broth then bring the mixture to a gentle simmer you can help the tomatoes break down by pressing them lightly against the pot with a spoon unlocking more of that rich flavor you want
- Step 4 add rinsed orzo to the pot along with an extra cup of hot broth stir gently once or twice just to separate the pasta then reduce heat slightly and cover for about five minutes allowing the grains to absorb most of the liquid
- Step 5 uncover and stir the orzo stirring helps prevent clumps and burning gauge the texture it should be almost al dente at ten minutes if it seems dry add a splash of broth or water and stir
- Step 6 turn off the heat then whisk in red wine vinegar dried oregano and half the torn basil this bright vinegar tang will elevate the roast tomato vinaigrette base while herbs add an aromatic lift to the dish
- Step 7 spoon the warm orzo onto plates or into a bowl then dollop torn burrata cheese pieces on top garnish with remaining basil leaves a drizzle of extra virgin olive oil and a fresh crack of black pepper for serving
Sneak ahead prep tips four
- You can roast cherry tomatoes garlic and even mince the herbs a full day ahead then store everything covered in the fridge this prep saves you chopping time on hectic weeknights and lets the flavors mingle overnight so the roasted tomato vinaigrette tastes even deeper and more complex by the time you cook next day
- Combine red wine vinegar dried oregano minced garlic and a pinch of salt in a small jar then add olive oil closing with a lid for a quick shake vinaigrette you can whisk into the pot at the end without hunting for half a dozen jars of spices in your cabinets
- Dice crunchy veggies like cucumber bell pepper or red onion for extra color texture and brightness then store in a sealed container so you can easily add a cold crunch to the warm salad turning it into a dynamic mix of hot and crisp right before serving
- Tear or slice fresh basil leaves then gently pat them between paper towels before sealing in an airtight bag so they stay vivid and crisp you ll get that signature green pop and aroma when you garnish the Orzo Salad with Roasted Tomato Vinaigrette & Burrata
First ladle moment
When you scoop that first generous ladle of orzo salad into your bowl you ll feel the warm steam carrying hints of roasted tomato and garlic right up to your nose. The grains look shiny from the olive oil and flecks of red tomato bits peek out like little jewels. I always pause a sec and remember how simple ingredients can feel so indulgent all at once.
As you dig in you ll notice the orzo still a bit chewy holding that soft blush of roasted tomato vinaigrette. Each little grain is coated in the dressing so it has a pop of tang from the vinegar and a mellow sweetness from the slow roast. Then that buttery burrata starts to melt in the warmth and you get this creamy swirl in every forkful.
That first mouthful hits sturdy pasta flavor first then the zing of tomato and herb follows through with a tangy brightness it kinda wakes up your senses. I promise you ll forget it was just midweek dinner. It feels like a treat made at home and you ll catch yourself closing your eyes to savor that perfect balance of warm and fresh.
Table side garnish sparks
- Grate a little lemon zest generously over the top the citrus oils release a bright spark that lightly lifts the tangy tomato vinaigrette and cuts through burrata cream for a lively contrast in each bite
- Give it a final drizzle of high quality extra virgin olive oil around the edges of the plate this glossy ribbon of oil adds a silky finish and makes the dish look like you re sitting in a cafe
- Scatter a handful of toasted pine nuts or slivered almonds at table side for a crunchy ticket that plays off the soft orzo and creamy burrata it s a dang delight for your teeth
- Finish with flaky sea salt and freshly cracked black pepper right before serving you ll hear that faint clink as the crystals fall making every flavor pop like fireworks in your mouth
Leftover cuddle plan
When you re done eating and have some Orzo Salad with Roasted Tomato Vinaigrette & Burrata left over pack it in an airtight container letting the dressing and pasta cuddle together overnight in the fridge. The orzo soaks up more of the roasted tomato juices and herb notes giving the salad even deeper flavor by next day. I love waking up and knowing there is a bright lunch waiting for me.
To reheat leftovers gently on the stove over low heat shaking in a splash of water or broth to loosen up the orzo as you stir so it does not stick or dry out. You can also spread it in a shallow ovenproof dish warming in a low oven for ten minutes until lightly heated through. If time is tight zap a portion in the microwave covered with a damp paper towel for thirty to sixty seconds so it steams evenly without turning rubbery or tangled.
You could also go full transform mode making it a filling for pita pockets or wraps spread flat on a warmed tortilla then add fresh arugula or cucumber slices and fold tight for a hand held meal. Or toss in shredded rotisserie chicken or a can of drained chickpeas stirring until combined for a protein boost that changes up the texture. You ll find new ways to love this salad every day from lunch bowls to leak proof travel mugs of goodness.
Warm wrap plus five FAQs
Here are some quick answers to questions yall might have about making and enjoying this Orzo Salad with Roasted Tomato Vinaigrette & Burrata
- Can I use different pasta for this salad
Yes you can swap the orzo for small pasta shapes like ditalini, small shells, or even mini farfalle just bring them to a gentle simmer in your broth stirring every minute or so so they cook through without sticking. Keep a close eye tasting for al dente around eight minutes. If the liquid drops too low add a splash of hot water or broth. Different shapes soak up dressing differently but all taste great. - How do I store burrata leftovers
Burrata is best fresh but if you need to save a bit keep it in the creamy liquid sealed in a small container in your fridge for up to twenty four hours. Before using again let it rest at room temp for ten to fifteen minutes so its interior warms up and can ooze properly. Don t rinse it just drain any excess liquid and spoon onto the warm orzo salad for best results. - What if I dont have fresh basil
No fresh basil no worries yall can swap in parsley, cilantro, mint or chopped chives for an herb pop. If you only have dried use about a teaspoon of Italian seasoning or herbes de Provence stirred in off heat to avoid bitterness. Fresh chopped green onions also work adding a mild oniony lift that complements the roasted tomato vinaigrette. - Can I make this vegan or dairy free
For a vegan twist skip the burrata and add creamy elements like tahini, almond yogurt or mashed avocado. You could also toss in roasted chickpeas or nuts like cashews to amp up texture and protein. Stir those in along with the dressing at the end then garnish with fresh herbs so you still get a lush mouthfeel without cheese. - Is this salad safe at room temp
Since it includes cheese and an oil based dressing I do not recommend leaving it out for more than two hours. For best taste and safety keep leftovers covered in the fridge and only bring out what you ll eat right away. This prevents the burrata from getting funky and keeps the orzo from drying out or growing unwanted bacteria.
Orzo Salad With Roasted Tomato Vinaigrette & Burrata
Equipment
- 1 large pot
- 1 baking sheet
- 1 mixing bowl
- 1 whisk
- 1 saucepan
Ingredients
- 1 cup orzo pasta uncooked
- 2 cups cherry tomatoes halved
- 2 tablespoons olive oil for roasting
- to taste salt
- to taste pepper
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic minced
- ¼ cup fresh basil leaves chopped
- ¼ teaspoon red pepper flakes optional
- 8 ounces burrata cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta is cooking, place the halved cherry tomatoes on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes until the tomatoes are soft and slightly caramelized.
- In a mixing bowl, whisk together the balsamic vinegar, honey, minced garlic, chopped basil, and red pepper flakes (if using) to prepare the vinaigrette.
- Once the tomatoes are done roasting, remove them from the oven and let them cool slightly. Add the warm tomatoes along with their juices to the mixing bowl with the vinaigrette. Stir to combine.
- In a large serving bowl, combine the cooked orzo with the tomato vinaigrette. Toss well to ensure the orzo is coated in the dressing.
- Tear the burrata cheese into pieces and place it on top of the orzo salad. Garnish with additional fresh basil if desired.
- Serve immediately or refrigerate for up to 1 hour before serving for a chilled version.
