I absolutely adore this Italian Orzo Salad because it bursts with lively flavor from fresh tomatoes, basil and feta. I love the interplay of robust garlic and zesty red wine vinegar that invites friends and family to gather together. Every bite celebrates simple, quality ingredients elevated to pure enjoyment.

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I recently came across this recipe for Bruschetta Orzo Pasta Salad and instantly knew I had to give it a try. I love how the salad brings together 8 oz orzo pasta, a pint of diced cherry tomatoes, and a small red onion that gives it a kick.

The mixture of 2 garlic cloves minced and 1/2 cup crumbled feta cheese makes every bite burst with flavor. I also toss in 1/3 cup chopped fresh basil leaves, which adds a lovely aromatic touch, and dress it all with 3 tbsp extra virgin olive oil and 1 tbsp red wine vinegar.

Salt and freshly ground black pepper finish it off perfectly. This salad is a refreshing twist to typical pasta salads and works great whether you serve it warm or cold.

It also fits right in with summer orzo recipes and Italian pasta salads that don’t rely on mayo. It’s a light, vibrant dish that really entices you to dig in.

Why I Like this Recipe

I like this recipe because it makes me feel like I’m eating a burst of summer in every bite. I love how the tanginess of the feta mixes with the sweetness of the cherry tomatoes to give it a fresh, bright flavor. I appreciate how easy and quick it is to make, which means I can whip it up whenever I’m short on time. I also dig how versatile it is—perfect as a side dish with dinner or as a light meal on its own.

Bruschetta Orzo Pasta Salad is a really yummy side dish that comes loaded with fresh diced tomatoes, red onions, basil, garlic and feta cheese. Its a simple recipe that doesnt require a lot of fuss but still manages to pack in tons of flavor. The way the ingredients just come together is awesome and I’m always impressed by how fresh everything tastes once it sits for a bit.

Ingredients

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Cherry tomatoes bring a sweet tanginess and lots of vitamins for a healthy crunch.
Orzo pasta is a good source of carbohydrates and keeps the salad filling and hearty.
Feta cheese adds a salty, tangy kick and provides protein along with calcium benefits.
Basil leaves offer a fresh, slightly peppery flavor while also giving natural antioxidants.
Extra virgin olive oil gives delicious healthy fats that boost taste and help mix flavours.
Red onion adds a bit of crunch and a subtle sharp taste to balance the sweetness.

Ingredient Quantities

8 oz orzo pasta

1 pint cherry tomatoes, diced

1 small red onion, finely diced

2 garlic cloves, minced

1/2 cup crumbled feta cheese

1/3 cup fresh basil leaves, chopped

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. Start by boiling a large pot of water and add a pinch of salt, then cook the 8 oz of orzo pasta according to the package instructions until it’s al dente; drain the pasta and let it cool off for a few minutes.

2. While the pasta is cooling, dice the pint of cherry tomatoes and finely dice the small red onion.

3. Mince the 2 garlic cloves real fine.

4. In a big bowl, toss the cooled orzo pasta together with the diced tomatoes, red onion, and minced garlic.

5. Now add the 1/3 cup chopped fresh basil leaves and the 1/2 cup crumbled feta cheese into the bowl.

6. Pour in the 3 tbsp of extra virgin olive oil and the 1 tbsp red wine vinegar.

7. Mix everything gently until all the ingredients are well combined.

8. Season with salt and freshly ground black pepper as needed, giving it a good stir.

9. Let the salad sit for at least 10 minutes before serving to let the flavors meld together.

10. Enjoy this tasty side dish either at room temperature or chilled straight from the fridge.

Equipment Needed

1. A large pot to boil water for the pasta
2. A colander to drain the orzo
3. A big mixing bowl for tossing all the ingredients
4. A cutting board for chopping tomatoes, red onion, and basil
5. A sharp knife for dicing and mincing garlic
6. Measuring cups and spoons for oil, vinegar, and cheese
7. A wooden spoon to mix everything gently

FAQ

Q: Can I use a different pasta instead of orzo?

A: Yeah, you can really experiment with other small pasta types like ditalini, but it might change the texture a bit and you may need to adjust the cook time.

Q: Can I substitute feta cheese?

A: Sure thing, if you're not a fan of feta try using something like goat cheese or even a dairy free option if you like keeping it vegan.

Q: How should i store this salad?

A: It’s best stored in an airtight container in the fridge for up to 2 days. Just note that the salad might get a bit watery so give it a stir before serving again.

Q: Is it okay to serve this salad cold or at room temperature?

A: Its perfect both ways. Cold is refreshing, but letting it sit at room temperature for 15-20 minutes can bring out the flavors more.

Q: Can i adjust the amount of garlic or basil without messing up the recipe?

A: For sure, you can tweak the herbs and garlic to your taste. Just remember that a little extra garlic can be strong, so add it in gradually.

Bruschetta Orzo Pasta Salad Recipe Substitutions and Variations

Instead of orzo pasta, you could use small shell pasta or even couscous if thats what you got
If you cant find cherry tomatoes, try diced plum tomatoes as a tasty alternative
If red onion feels too sharp, a milder white onion works just fine
If you dont have feta cheese, swap it with crumbled goat cheese to give it a creamy twist
If you’re out of red wine vinegar, white wine vinegar or a squeeze of lemon juice will do the trick

Pro Tips

1. Try not to overcook the orzo, cos if it gets too soft the salad loses that nice bite. Checking a minute early can really boost the texture!

2. Let the salad sit in the fridge for a bit before serving. The flavors get a chance to mix proper, and it tastes way better when it’s chilled.

3. If you’re feeling a bit adventurous, toss in a pinch of red pepper flakes or a splash more of vinegar to give it an extra kick.

4. Always taste before you serve and adjust seasoning as needed. Sometimes a little extra salt or pepper makes all the difference!

Bruschetta Orzo Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

246

kcal

Equipment: 1. A large pot to boil water for the pasta
2. A colander to drain the orzo
3. A big mixing bowl for tossing all the ingredients
4. A cutting board for chopping tomatoes, red onion, and basil
5. A sharp knife for dicing and mincing garlic
6. Measuring cups and spoons for oil, vinegar, and cheese
7. A wooden spoon to mix everything gently

Ingredients

8 oz orzo pasta
1 pint cherry tomatoes, diced
1 small red onion, finely diced
2 garlic cloves, minced
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, chopped
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt to taste
Freshly ground black pepper to taste

Directions

Start by boiling a large pot of water and add a pinch of salt, then cook the 8 oz of orzo pasta according to the package instructions until it's al dente; drain the pasta and let it cool off for a few minutes.
While the pasta is cooling, dice the pint of cherry tomatoes and finely dice the small red onion.
Mince the 2 garlic cloves real fine.
In a big bowl, toss the cooled orzo pasta together with the diced tomatoes, red onion, and minced garlic.
Now add the 1/3 cup chopped fresh basil leaves and the 1/2 cup crumbled feta cheese into the bowl.
Pour in the 3 tbsp of extra virgin olive oil and the 1 tbsp red wine vinegar.
Mix everything gently until all the ingredients are well combined.
Season with salt and freshly ground black pepper as needed, giving it a good stir.
Let the salad sit for at least 10 minutes before serving to let the flavors meld together.
Enjoy this tasty side dish either at room temperature or chilled straight from the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.