🍅 Bruschetta Orzo Pasta Salad

A fresh, flavorful pasta salad that captures all the best flavors of bruschetta in an easy-to-make side dish or light lunch! Perfect for summer parties, picnics, and potlucks.

📝 Ingredients

Basic Version:

- 12-16 oz orzo pasta, uncooked [[1]]

- 2-3 cups diced fresh tomatoes (seeded) [[1]]

- ⅓ cup diced red onion [[1]]

- 1 clove garlic, minced [[9]]

- ¼ cup extra virgin olive oil [[9]]

- 2 tbsp white balsamic vinegar (or regular balsamic) [[9]]

- 2 tbsp basil pesto (optional) [[1]]

- ½ cup chopped fresh basil [[1]]

- ⅓-1 cup feta or Parmesan cheese [[1]]

- ½ tsp salt and pepper [[1]]

👩‍ Instructions

1. Cook the orzo Bring salted water to boil and cook orzo according to package directions until al dente [[9]]

2. Cool the pasta : Drain and rinse with cold water until completely cooled. Drain well [[1]]

3. Marinate the tomatoes While pasta cooks, combine diced tomatoes, red onion, garlic, olive oil, balsamic vinegar, salt, and pepper. Let sit for 10-15 minutes to allow flavors to meld [[9]]

4. Combine Add the cooled orzo to the tomato mixture and stir well [[1]]

5. Finish Just before serving, stir in fresh basil and cheese [[9]]

6. Serve Enjoy immediately or refrigerate until ready to serve [[1]]

💡 Pro Tips

Use quality ingredients : Good extra virgin olive oil and vine-ripened tomatoes make a huge difference [[9]]

- Soak the onions: Soak minced red onion in ice water for 10 minutes to mellow the flavor [[9]]

- Make ahead : This salad keeps well for up to 5 days in the refrigerator [[9]]

- No mayo: The vinaigrette dressing makes it perfect for warm-weather gatherings [[9]]

🔄 Variations

-Add grilled chicken or shrimp to make it a main dish [[9]]

- Mix in cucumbers, sun-dried tomatoes, or Kalamata olives [[4]]

- Use mozzarella pearls instead of feta/Parmesan [[6]]