If you’re anything like me, the moment summer hits, you start craving something vibrant, fresh, and effortless—and this Burrata & Pesto Orzo Salad delivers every time. It’s creamy, herbaceous, and bursting with juicy cherry tomatoes in every bite. Best of all, it comes together in just minutes, making it a perfect recipe to savor with family or bring along to a sunny-day gathering.
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A Summer Side (or Main) You’ll Crave on Repeat
This recipe is more than just a salad—it’s an experience. Orzo, that wonderfully tender pasta, plays the base, while basil pesto infuses it with bold, aromatic flavor. Toss in juicy cherry tomatoes for brightness and sweetness, then finish things off with creamy torn burrata that makes every bite feel luxurious. It’s finished with a drizzle of balsamic glaze and fresh basil, because why not add more layers of flavor?
Why This Burrata & Pesto Orzo Salad Is a Must-Make
This dish checks all the right boxes. It’s quick (hello, 20-minute prep), beautifully balanced in flavor, and utterly versatile. You can serve it cold on a picnic blanket, at room temperature for a casual dinner, or pack it for lunch when the day ahead is full. It’s anything but boring!
What It Tastes Like
Imagine the herby richness of pesto swirling around al dente orzo, made even more decadent by creamy burrata that melts ever so slightly into the warm pasta. Cherry tomatoes offer juicy bursts of sweetness, and balsamic glaze lifts the entire dish with a tangy finish. It’s light yet satisfying, bright yet comforting—a total win.
Health Benefits That Shine
Besides being incredibly tasty, this salad brings some nutritional perks. Tomatoes are packed with antioxidants (hello, lycopene), burrata adds calcium and protein, and basil pesto includes healthy fats from olive oil and nuts. It’s a balanced blend of carbs, healthy fats, and plant-based goodness—perfect for those nourishing summer meals.
Ingredients You’ll Need
Here’s everything you’ll need to make this refreshing salad:
| Ingredient | Quantity | Notes |
|---|---|---|
| Orzo pasta | 1 cup | Uncooked; cook according to package |
| Cherry tomatoes | 1½ cups | Halved for juicy bursts |
| Burrata cheese | 1–2 balls | Torn for creamy richness |
| Basil pesto | ¼ cup | Homemade or good-quality jarred |
| Olive oil | 1 tbsp | Helps coat the orzo |
| Balsamic glaze | 1 tbsp (optional) | Adds a sweet tangy finish |
| Salt & pepper | To taste | Adjust to your preference |
| Fresh basil leaves | For garnish | Extra freshness and flair |
Kitchen Tools You’ll Need
To make this recipe smooth and fuss-free, grab these tools:
- Medium saucepan (for boiling orzo)
- Colander
- Large mixing bowl
- Cutting board + knife
- Serving platter or bowls
- Spoon for stirring and serving
That’s it—no fancy equipment needed!
Substitutions and Add-Ons
This orzo salad is incredibly forgiving and open to your personal twist. Here are a few swaps and additions you might try:
Substitutions:
- Use small pasta shapes like farfalle, ditalini, or couscous if you’re out of orzo.
- Swap burrata with fresh mozzarella pearls or crumbled feta.
- Replace basil pesto with arugula pesto, sun-dried tomato pesto, or even avocado pesto.
Additions:
- Add a handful of arugula or baby spinach to boost the greens.
- Add grilled chicken or chickpeas for extra protein.
- Add roasted red peppers or olives to give it a Mediterranean twist.
- Sprinkle with toasted pine nuts or walnuts for crunch.
How to Make Burrata & Pesto Orzo Salad
This dish comes together in just a few steps—nothing complicated at all.
1. Cook the Orzo
Cook orzo pasta in salted boiling water following the instructions on the package. Once tender, drain it well and give it a light rinse with cool water to stop the cooking process.
2. Toss with Flavor
In a large bowl, add the cooled orzo and drizzle it with olive oil and basil pesto. Stir gently to combine until each grain is evenly coated. Season with a bit of salt and freshly cracked black pepper.
3. Add the Tomatoes
Gently fold in the halved cherry tomatoes. Their juicy pop adds a bright contrast to the creamy and savory elements.
4. Plate & Finish
Spoon the salad onto a large platter or divide it between individual bowls. Tear the burrata over the top, letting it spread naturally. Drizzle with a bit of balsamic glaze if using, then scatter fresh basil leaves across the top.
Serve immediately, or chill and serve later—both ways are delicious!
What to Serve with This Orzo Salad
This salad is a star on its own, but it pairs beautifully with:
- Grilled chicken, salmon, or shrimp
- Toasted sourdough or a fresh baguette
- A side of marinated cucumbers or lemony greens
- Grilled veggies like zucchini or bell peppers
Or go all in with a burrata spread by pairing it with these stunning recipes:
- Burrata & Basil Caprese Flatbread Pizza
- Roasted Tomato Burrata Basil Pasta
- Lemon Herb Burrata Spaghetti with Roasted Garlic
Tips for the Best Results
- Don’t overcook the orzo. You want it tender but not mushy.
- Cool orzo slightly before adding pesto. It helps preserve the fresh flavor of the herbs.
- Use high-quality burrata and pesto. With so few ingredients, quality matters.
- Serve at room temperature. This brings out the full depth of flavors.
Storage Instructions
If you have leftovers, here’s how to keep them fresh:
- Store in an airtight container in the fridge for up to 3 days.
- Burrata is best enjoyed fresh, so if you plan to make ahead, add it just before serving.
- You can refresh the salad with a splash of olive oil or extra pesto before serving.
General Info About Orzo Salads
Though orzo is a type of pasta, its small, rice-like shape means it’s frequently used like a grain in salads. This makes it ideal for soaking up flavors like pesto, vinaigrettes, or citrus-based dressings.
Burrata, with its mozzarella exterior and creamy center, is the perfect match for orzo. It melts ever so slightly into the pasta and creates a luscious texture that makes this dish feel special without much effort.
Pesto orzo salads like this are also highly customizable. They work great for meal prep, picnics, or as part of a larger Mediterranean-inspired spread.
Frequently Asked Questions
Can I make this orzo salad ahead of time?
Yes, but for best texture, wait to add the burrata and basil until just before serving.
Is this dish served warm or cold?
Both work! It’s delicious slightly warm, at room temperature, or cold from the fridge.
What’s the best pesto to use?
Homemade is always amazing, but a good store-bought pesto from the refrigerated section works perfectly.
Can I make this gluten-free?
Absolutely! Just use gluten-free orzo or a similar pasta alternative.
How long does burrata last once opened?
It’s best enjoyed fresh, but if sealed tightly and refrigerated, it can last 1–2 days.
Conclusion: Simple, Fresh, and Crave-Worthy
This Burrata & Pesto Orzo Salad with Cherry Tomatoes is proof that a few good ingredients, treated simply, can create something truly magical. Whether you’re enjoying it at home for lunch or packing it for a picnic, it’s going to be the dish people ask about.
And if burrata has your heart the way it has mine, don’t miss these other irresistible recipes:
- Burrata & Basil Caprese Flatbread Pizza
- Roasted Tomato Burrata Basil Pasta
- Lemon Herb Burrata Spaghetti with Roasted Garlic
Join the Conversation
Tried this Burrata & Pesto Orzo Salad? I’d love to see your take on it! Leave a review below or snap a photo and tag it on Pinterest—your version might inspire someone else’s next summer meal.
Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Fat | 23g |
| Carbs | 33g |
| Protein | 13g |
Burrata & Pesto Orzo Salad with Cherry Tomatoes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Burrata & Pesto Orzo Salad with Cherry Tomatoes is everything you love about summer in one simple, flavor-packed dish. Tender orzo is tossed with fresh basil pesto and juicy cherry tomatoes, then topped with creamy torn burrata and a touch of balsamic glaze. It’s light, satisfying, and perfect for picnics, barbecues, or a quick weeknight dinner.
Ingredients
- 1 cup orzo pasta
- 1½ cups cherry tomatoes, halved
- 1–2 balls burrata cheese
- ¼ cup basil pesto
- 1 tbsp olive oil
- 1 tbsp balsamic glaze (optional)
- Salt & black pepper, to taste
Fresh basil leaves, for garnish
Instructions
Cook the orzo: Boil orzo in salted water according to package directions. Drain and lightly rinse with cool water to stop the cooking.
Dress the orzo: In a large mixing bowl, toss the cooled orzo with olive oil and basil pesto. Season with salt and pepper to taste.
Add the tomatoes: Gently fold in the halved cherry tomatoes for a juicy, refreshing bite.
Assemble and serve: Spoon the salad onto a platter or individual bowls. Tear burrata over the top, drizzle with balsamic glaze (if using), and garnish with fresh basil leaves.
Serve chilled or at room temperature, and enjoy every creamy, herby forkful.
Notes
Burrata is best added fresh—right before serving—to keep its creamy texture.
Feel free to add grilled chicken, chickpeas, or roasted veggies for a more filling meal.
If making ahead, keep burrata and basil separate until serving to maintain freshness and color.
Leftovers? They store well in the fridge for up to 3 days, but add fresh burrata each time for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Main
- Method: No-bake / Boiled pasta
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30 mg