Triple Tomato Basil Orzo Salad | Vegan

This Triple Tomato 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 Triple Tomato Basil Orzo Salad is the perfect pasta salad for all your warm weather celebrations! Orzo is thrown with fresh and Sun-dried tomatoes, fresh herbs, crunchy cucumbers and hearty chickpeas for a wholesome and absolutely delicious side dish or light main course.

INGREDIENTS FOR ORZO SALAD

This Orzo Pasta Salad is packed with summer produce! Definitive Don’t leave out the fresh basil, but if you’re not a rocket fan you can always use baby spinach. If you are gluten free, you can swap out the orzo for a gluten free orzo or other smaller gf pasta pasta of your choice.

“But What is with the triple tomatoes?”

I’m glad you asked 😉 I wanted this recipe demolition tomato flavored, so I incorporated tomatoes into this recipe in 3 different ways:

1. Sun-Dried Tomatoes: have an intensely sweet and tart flavor that also gives this salad a nice chewy texture. I like to buy tomatoes wrapped in extra virgin olive oil and then use some of that oil in the dressing more tomato flavor.
2. Fresh tomatoes: Add a fresh pop of sweet and juicy umami flavor! I like to use cherry tomatoes, but you can also cut a larger beef or heirloom tomato into bite-sized pieces.
3. The dressing: actually contains the dressing two Tomato Components – the extra liquid from the fresh tomatoes after salting and the infused oil from the sundried tomatoes! This ensures you get a delicious tomato flavor with every bite.

HOW TO MAKE TOMATO BASIL ORZO SALAD

This Tomato Bail Pasta Salad is the perfect side dish for picnics or potlucks, but can also serve as an easy to make light lunch. Here’s the breakdown:

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

You can serve this salad right away, but if you have the time I would recommend chilling it in the fridge for at least 30 minutes to help the flavors blend better. I always like to top mine off with a little extra black pepper before serving!

COOKING TIPS + FAQ:

• How can I add more protein? Chickpeas add some plant-based protein and fiber, but you can spice it up with a vegan chicken alternative, or even mine more Crunchy tofu!
• Add a crunch: Stir in some pine nuts or blanched almonds into this salad for an extra crunch and some healthy fat!
• make it spicier: If you like it spicier, add 1/2 teaspoon red pepper flakes to the dressing for a little extra spiciness

If you’re looking for more summer salad recipes, you’ll love this one too Mediterranean pasta saladThis Everything Bagel Panzanella Salad, This Summer Peach Chickpea Saladand the Roasted cherry tomato pasta with basil gremolata!

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

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Triple Tomato Orzo Salad | Vegan

This Triple Tomato 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: Served 4
• Category: Mainly
• Method: stovetop
• Kitchen: American
• Diet: Vegan

For the salad:

• 12 ounces (340 g) cherry tomatoes, halved
• 1 teaspoon + 1 tablespoon kosher salt, shared
• Black pepper, to taste
• 1 1/2 cups (300 g) dry orzo
• 1 1/2 cups (300g) Chickpeas, drained and rinsed
• 1 Persian cucumber, thinly sliced 1/2 English cucumber)
• 1/4 wrapped cup (60g) sliced ​​sun dried tomatoes in oil (bulk packed)
• 2 tablespoons capers, drained
• 1 cup (17 g; 0.6 oz) loosely packed basil, chopped
• 2 ounces (57 g) arugula (or small baby spinach)

For the lemon vinaigrette:

• 1/4 cup (60 ml) extra virgin olive oil* (I use the oil from the tomatoes; see note)
• juice from 1 lemon (2 to 3 tablespoons)
• seasoning of 1/2 lemon (Optional)
• 1 Garlic clove, crushed

1. Prepare tomatoes: Place the fresh tomatoes in a small bowl with 1 teaspoon salt and mix well; set aside while you prepare the pasta and remaining ingredients. The salt helps concentrate the tomato flavor!
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 saucepan and cook until al dente, 7 to 8 minutes. Drain and rinse with cold water until cool.
3. Make the dressing: Add the oil, lemon juice, garlic, and optional lemon zest to the jar. Cap well and shake vigorously until emulsified; put aside.
4. Assemble: Transfer the orzo to a large bowl, then add the chickpeas, tomatoes, cucumber, sundried tomatoes, capers, and basil. Pour the dressing over the salad and mix well. Season to taste with additional salt and pepper if needed.
5. Surcharge: Serve immediately or refrigerate for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.

Remarks

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