Orzo salad with triple tomatoes and basil | Vegan

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This Triple Tomato and Basil Orzo Salad is packed with fresh herbs and juicy tomato flavor! The perfect plant-based pasta salad for picnics, potlucks, or a light lunch.

This Orzo salad with three tomatoes and basil is the perfect pasta salad for all your warm weather celebrations! Orzo is mixed with fresh And sun-dried tomatoes, fresh herbs, crunchy cucumbers and hearty chickpeas for a healthy and totally delicious side dish or light dish.

INGREDIENTS FOR ORZO SALAD

This orzo pasta salad is full of summer produce! Certainly don’t skip the fresh basil, but if you’re not a fan of arugula, you can also use baby spinach. If you are gluten free, you can swap the orzo for gluten free orzo or another smaller gf pasta noodle of your choice.

ingredients for tomato basil orzo salad in small bowls on marble background

“But what is this with the triple tomatoes?

I’m glad you asked 😉 I wanted this recipe to be bursting with a tomato flavor, so I incorporated tomatoes into this recipe in 3 different ways:

  1. Dried tomatoes: have an intense sweet and tangy flavor that also adds a nice chewy texture to this salad. I like to buy tomatoes packed in extra virgin olive oil, then use some of that oil in the dressing itself more tomato flavor.
  2. Fresh tomatoes : add a fresh splash of sweet and juicy umami flavor! I like to use cherry tomatoes, but you can also cut a larger beef steak or heirloom tomato into bite-sized pieces.
  3. The bandage : the dressing actually contains two tomato components – the extra liquid from fresh tomatoes after salting and the infused oil from sun-dried tomatoes! This ensures that you get delicious tomato flavor with every bite.

HOW TO MAKE AN ORZO TOMATO BASIL SALAD

side by side photos of salted tomatoes next to a photo of vinaigrette in a jar

This tomato pasta salad is a perfect side dish for picnics or potlucks, but it can also serve as an easy-to-prepare light lunch. Here is the breakdown:

  1. Throw tomatoes with salt and pepper to extract extra moisture, then set aside.
  2. Cook orzo in salted water, then drain and rinse with cold water
  3. Shake all the vinaigrette ingredients together in a small mason jar
  4. Combine tomatoes, orzo, chickpeas, herbs and vegetables in a large bowl, then add the dressing and throw until well mixed.

You can serve this salad immediately, but if you have time, I recommend letting it chill in the refrigerator for at least 30 minutes so the flavors combine more. I always like to top mine with a little extra black pepper before serving!

close-up photo of orzo salad with tomatoes and basil after mixing

COOKING TIPS + FAQ:

  • How can I add more protein to it? Chickpeas add plant-based protein and fiber, but you can boost them further with a vegan chicken alternative, or even my Crispy tofu!
  • Add a crunch: add pine nuts or blanched almonds to this salad for extra crunch and some healthy fat!
  • Spice up: If you like things spicier, add 1/2 teaspoon red pepper flakes to the dressing for a little extra heat

Orzo salad with tomatoes and basil in a large serving bowl with wooden tongs

If you’re looking for other summer salad recipes, you’ll love this one too. Mediterranean pasta saladThis Panzanella Salad Bagel Everything, This Summer peach and chickpea saladand that Roasted Cherry Tomato and Basil Gremolata Pasta!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

To print

Orzo salad with three tomatoes | Vegan

Orzo salad with tomatoes and basil in a large serving bowl with wooden tongs

This Triple Tomato and Basil Orzo Salad is packed with fresh herbs and juicy tomato flavor! The perfect plant-based pasta salad for picnics, potlucks, or a light lunch.

  • Author: Caitlin Shoemaker
  • Preparation time: 15 minutes
  • Cooking time: 9 minutes
  • Total time: 24 minutes
  • Yield: For 4 people
  • Category: Main
  • Method: Stove
  • Kitchen: American
  • Diet: Vegan

For the salad:

  • 12 ounces (340 g) cherry tomatoes, cut in half
  • 1 teaspoon + 1 tablespoon kosher salt, divided
  • Black pepper, to taste
  • 1 1/2 cups (300 g) dry orzo
  • 1 1/2 cups (300 g) chickpeas, drained and rinsed
  • 1 Persian cucumber, thinly sliced ​​(or 1/2 English cucumber)
  • 1/4 packed cup (60 g) sliced ​​sun-dried tomatoes in oil (lightly packed)
  • 2 tablespoons capers, drained
  • 1 cup (17 g; 0.6 oz) lightly packed basil, chopped
  • 2 ounces (57 g) arugula (or sub-spinach)

For the lemon vinaigrette:

  • 1/4 cup (60 ml) extra virgin olive oil* (I use tomato oil; see note)
  • Juice 1 lemon (2 to 3 tablespoons)
  • Zest of 1/2 lemon (optional)
  • 1 garlic clove, crushed

  1. Prepare the tomatoes: place fresh tomatoes in a small bowl with 1 teaspoon salt and mix well; set aside while you prepare the pasta and the rest of the ingredients. The salt will help concentrate the flavor of the tomato!
  2. Cook the orzo: Bring a large pot of water to a boil over high heat and add the tablespoon of salt. Add the orzo to the pan and cook, 7 to 8 minutes, until al dente. Drain and rinse with cold water until cool.
  3. Prepare the vinaigrette: Add the oil, lemon juice, garlic and optional lemon zest to the pot. Seal well and shake vigorously until emulsified; put aside.
  4. To assemble: Transfer the orzo to a large bowl, then add the chickpeas, tomatoes, cucumber, sun-dried tomatoes, capers, and basil. Pour the dressing over the salad and toss until well combined. Season with additional salt and pepper to taste, if necessary.
  5. Serve: Serve immediately or place in the refrigerator for at least 30 minutes and serve cold. Leftovers will keep in the refrigerator for up to 5 days.

Remarks

  • Olive oil: I like to buy tomatoes packed in olive oil and then use the oil in the dressing for an extra boost of flavor! I usually make a 50-50 mix with regular olive oil

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