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