Fresh Bruschetta Orzo Pasta Salad: Sunny Side Dish (Print Version)

Whip up this Fresh Bruschetta Orzo Pasta Salad for a burst of summer flavor. Simple, tangy, and perfect for potlucks or a light meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-Inspired
Dietary: Vegetarian

# Ingredients:

→ Base & Freshness

01 - 1 cup orzo pasta
02 - 2 cups ripe Roma tomatoes, diced
03 - 8 oz fresh mozzarella balls (bocconcini), halved

→ Flavor & Dressing

04 - 1/4 cup good quality extra virgin olive oil
05 - 2 tbsp balsamic vinegar
06 - 2-3 cloves garlic, minced

→ Aromatics & Seasoning

07 - 1/2 cup fresh basil leaves, chiffonaded
08 - 1/4 small red onion, finely minced
09 - Salt and freshly ground black pepper to taste

# Instructions:

01 - First up, cook your orzo pasta according to package directions, but aim for al dente. This is where I always forget to salt the water, but don't you! A good pinch of salt in the boiling water makes a huge difference in the final flavor of our Fresh Bruschetta Orzo Pasta Salad. Drain it well and rinse with cold water to stop the cooking, then let it cool completely. No one wants warm pasta salad, honestly.
02 - While the orzo cools, get those tomatoes and red onion diced. I like my tomatoes in small, even pieces so they blend beautifully with the orzo. For the red onion, a fine mince is best; you want a hint of its sharpness, not a huge chunk. I always smell the fresh basil as I'm chopping it; it’s just so invigorating!
03 - In a small bowl, whisk together your good quality olive oil, balsamic vinegar, and freshly minced garlic. Season with salt and pepper. Give it a taste! This is your moment to adjust—maybe a little more balsamic for tang, or another pinch of salt to wake up the flavors. I encourage you to experiment, just like I do!
04 - In a large bowl, gently combine the cooled orzo, diced tomatoes, minced red onion, and those lovely fresh mozzarella balls. Pour the dressing over everything. This step feels so satisfying, seeing all the vibrant colors come together for our Fresh Bruschetta Orzo Pasta Salad.
05 - Now, chiffonade your fresh basil leaves. This means stacking them, rolling them up tightly, and slicing them into thin ribbons. It’s such an elegant way to incorporate the herb. Add the basil to the bowl and toss everything together gently until it's all well combined and fragrant. I usually get basil bits on the counter here, a sign of a well-loved kitchen!
06 - Cover the bowl and refrigerate your Fresh Bruschetta Orzo Pasta Salad for at least 30 minutes, or even better, an hour or two. This lets all those amazing flavors meld and deepen. The final result should look vibrant, smell like a summer garden, and taste incredibly fresh and balanced. Give it one last stir before serving, and maybe a little extra basil for garnish!

# Notes:

01 - Always rinse cooked orzo with cold water to prevent sticking and keep it fresh.
02 - If making ahead, add fresh basil just before serving for best color and aroma.
03 - Use firm, ripe tomatoes to avoid a watery salad; it makes all the difference.
04 - For an extra pop, a drizzle of balsamic glaze just before serving is my secret weapon.

# Equipment Needed:

01 - Large pot
02 - cutting board
03 - sharp knife
04 - large mixing bowl
05 - whisk
06 - airtight container

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 35g
Protein: 10g

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