Tomato and Basil Orzo Salad

"This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish."
photo by Obag6142 photo by Obag6142
photo by Obag6142
photo by Obag6142 photo by Obag6142
photo by Obag6142 photo by Obag6142
photo by Obag6142 photo by Obag6142
photo by Deantini photo by Deantini
Ready In:




  • In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
  • Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
  • Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

Questions & Replies

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  1. Simple and fabulous! Could easily omit the cheese to make this vegan. Recipe saved for sure.
  2. Brilliant flavours in this lovely salad! I often make a similar dish but have never added the balsamic vinegar and boy was it good! I was recently lucky enough to visit Italy and this brought back great memories so thanks!
  3. There's a reason why this recipe has been posted for just one month yet there are already five 5 star reviews. It's an excellent dish with strong flavors reminiscent of Italian cooking; plus, it's easy to make. I made the recipe as a side dish to grilled chicken -- a perfect bbq menu. I used baby cherub tomatoes sliced in half instead of larger tomatoes. I also used less basil, 1/2 cup instead of 3/4 cup. Delicious.
  4. This is really really good. I loved the flavors, and added some fresh pieces of mozzarella bocconcini to it right when the orzo was warm but not hot to make it melt completely. I do understand why white balsamic vinegar has been made tho, the darker color is a bit odd :D
  5. I used firm-ripe roma tomatoes. This is very yummy and so easy. Thanks WickedCook :) Made for Photo tag


  1. What a wonderful idea, to make Insalata Caprese (one of my all-time favorites) into a pasta salad! I made this as written, except that I subbed reduced fat Italian cheese blend (mozzarella, provolone, and parmesan) for the Parmesan cheese. It was excellent--I can't say enough good things about this salad! The garlic I used was on the strong side, and I used 2 largeish cloves, so the garic was fairly prominent. If you aren't a big fan of garlic, go with one small clove of a milder garlic. Thank you so much for sharing, Wicked Cook! Made for Everyday is a Holiday tag game.



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