Recipes › Salad › Orzo Salad Recipe

Orzo Salad Recipe

Recipe by Pedro M. A. Neves

This vibrant Italian orzo salad combines tender pasta with fresh vegetables, creamy burrata cheese, and a bright lemon vinaigrette. It's a versatile dish that works as a main course for lunch or a substantial side at dinner, perfect for warm weather meals and entertaining.

Ingredients

• 320g orzo pasta
• 250g cherry tomatoes, halved
• 1 large cucumber, diced
• 150g red bell pepper, finely chopped
• 100g red onion, thinly sliced
• 60g kalamata olives, halved
• 60g fresh mint leaves, roughly chopped
• 40g fresh basil leaves, roughly chopped
• 250g burrata cheese
• 80ml extra virgin olive oil
• 40ml fresh lemon juice
• 2 cloves garlic, minced
• 10g Dijon mustard
• 5g salt
• 2g black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook for 10-11 minutes until al dente, stirring occasionally to prevent sticking.

2. Drain the cooked orzo in a colander and transfer to a large mixing bowl. Let it cool for 2-3 minutes at room temperature.

3. In a small bowl, whisk together minced garlic, Dijon mustard, and lemon juice. Let sit for 1 minute to allow flavors to meld.

4. While whisking the lemon mixture, slowly drizzle in the extra virgin olive oil to emulsify the vinaigrette. Season with salt and pepper and taste for balance.

5. Pour the vinaigrette over the cooled orzo and toss gently to coat every grain. Allow the pasta to absorb the dressing for 3 minutes.

6. Add the halved cherry tomatoes, diced cucumber, chopped bell pepper, sliced red onion, and kalamata olives to the dressed orzo. Toss to combine.

7. Gently fold in the fresh mint and basil leaves, reserving a small handful for garnish. Mix delicately to avoid bruising the herbs.

8. Divide the orzo salad among four serving bowls or plates. Top each portion with a generous dollop or slice of burrata cheese and remaining fresh herbs.

Substitutions

• Use feta cheese instead of burrata for a firmer texture and tangier flavor
• Substitute diced zucchini for cucumber if preferred, and add it raw or lightly grilled
• Replace red onion with thinly sliced white onion for a milder flavor
• Use fresh parsley if mint or basil are unavailable, or combine both with oregano

Tips

• Dress the orzo while it's still warm to allow the pasta to fully absorb the vinaigrette flavors
• Make this salad up to 4 hours ahead and store in the refrigerator, but add burrata cheese and fresh herbs just before serving to maintain their texture and freshness
• If the salad seems dry after refrigeration, drizzle with additional olive oil and lemon juice before serving
• Serve at room temperature for the best flavor; remove from refrigerator 15 minutes before serving if chilled

Orzo salad reflects the Italian tradition of using pasta in cold dishes, especially during summer months when fresh vegetables are abundant. This modern interpretation combines Northern Italian techniques with Mediterranean ingredients, creating a contemporary dish rooted in Italy's emphasis on fresh, quality produce and simple preparation.

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