Description
A refreshing and flavorful Bruschetta Orzo Pasta Salad combining tender orzo pasta with ripe tomatoes, red onions, basil pesto, fresh basil, and tangy feta cheese. This easy-to-make salad is perfect as a light lunch or a side dish for any meal.
Ingredients
Orzo Pasta
- 12 oz orzo pasta, uncooked
Vegetables and Herbs
- 2 cups seeded and diced fresh tomatoes
- 1/3 cup diced red onions
- 1/2 tbsp garlic puree
- 1/2 cup chopped fresh basil
Dressings and Seasonings
- 2 tbsp basil pesto
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Cheese
- 1/3 cup feta cheese
Instructions
- Cook the Orzo: Cook the orzo pasta according to the package directions until al dente. Once cooked, drain and rinse with cold water to cool the pasta completely and stop further cooking.
- Prepare the Tomato Mixture: In a large mixing bowl, combine the diced tomatoes, diced red onions, garlic puree, and basil pesto. Add olive oil, salt, and pepper to the bowl and stir well to evenly distribute the flavors.
- Marinate the Tomatoes: Let the tomato mixture sit for 10 minutes. This allows the tomatoes and other ingredients to absorb the flavors and enhances the overall taste of the salad.
- Combine with Pasta: Add the cold, cooked orzo noodles to the tomato mixture. Stir gently but thoroughly to combine all ingredients evenly.
- Add Fresh Basil and Feta: Mix in the chopped fresh basil, then add the feta cheese. Stir again carefully to incorporate without breaking up the feta too much.
- Serve or Chill: Serve the salad immediately for a fresh taste, or cover and refrigerate until ready to serve. This salad can be enjoyed cold or at room temperature.
Notes
- For best flavor, use ripe fresh tomatoes and fresh basil.
- Feel free to substitute feta with mozzarella or goat cheese if preferred.
- This salad keeps well in the fridge for up to 2 days; toss gently before serving if chilled.
- Adding a splash of balsamic vinegar can enhance the flavor.
