Orzo Salad with Oven-Roasted Tomatoes and Basil Lemon Vinaigrette

by Mugnaini on April 16, 2013 in Pasta, Rice & Eggs

Serves 12
Perimeter Burn or Pizza Environment for tomatoes


  • 1 lb. orzo, cooked in salted boiling water, drained and cooled
  • 2 baskets sweet cherry tomatoes, rinsed
  • Olive oil to drizzle
  • 2 cups fresh peas (or frozen thawed)
  • ¼ cup freshly chopped parsley

Basil Lemon vinaigrette (recipe below)

  • Salt and pepper to taste
  • Basil Lemon Vinaigrette
  • ½ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 garlic clove, minced
  • 1 Tbs. Dijon Mustard
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • Freshly ground pepper
  • 1 cup fresh basil leaves


Place cherry tomatoes onto sheet pan and drizzle with olive oil. Set into oven and cook roast until lightly charred and softened, about 5 minutes. Remove and set aside.

Place orzo into large mixing bowl and add peas and half of the vinaigrette. Add peas, chopped parsley, tomatoes and mix thoroughly. Add more vinaigrette to taste if needed. Salt and pepper to taste. Chill well for at least one hour before serving.

Basil Lemon Vinaigrette

Place all ingredients in a blender and blend until emulsified. (Store extra vinaigrette in refrigerator)

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