tomato basil orzo pasta with burrata
A pretty little side piece for a summery picnic table.
Summer is pasta salad season – well, salad season in general, but especially dishes riddled with our favorite shapely carbs. Last month’s BBQ Chickpea Cheddar Ranch Pasta Salad awakened a hankering for more loaded bowls, and this bright, colorful, sassy fixture satisfied those desires quite well.
My mom used to make a really easy cheat’s pasta salad that involved almost no effort but made my tastebuds swim through a kaleidoscopic flavor-trip for hours beyond dinnertime. One day soon I’ll mimic it here, perhaps with a classic FMG fixer-upper, but the main component I adored were the tiny mozzarella balls slathered in Italian dressing. We usually bought a bottle from the store – homemade dressing was pretty much unheard of those days – and I don’t even know why, but I was baited and hooked all my childhood.
Burrata is grown-up mozzarella, a half-baked delicacy of a bold mozzarella exterior and a creamy interior. A cadbury egg of cheeses. Took me some time to warm up to burrata, but with the right preparation, I’m a fan. Tomato Basil Orzo Pasta is the perfect vessel for a melty ball of burrata, not to mention the easiest little bowl to whip up for a weekend gathering. Impressive to view, with a minimal ingredient list. My kind of dish.
A Tizzy of Tomatoes
The most effort, if you can call it that, you’ll expend here is roasting a bunch of cherry tomatoes. You don’t even have to slice them up: whole baby ‘maters are just what you need.
Toss the tomatoes in a tangy marinade of olive oil, balsamic vinegar, smashed whole garlic, dried oregano, smoked paprika, and chili powder (odd, I know, but the smoke is so lush in the end result). Season with salt and pepper and roast until the tomatoes wrinkle like a well-used blanket and start to pop.
Use the downtime while the tomatoes roast to boil off the orzo. Drain it well. I usually leave the collander propped over a bowl in the sink for a bit to let as much water escape as possible. Don’t let it hang out too long, though, else it’ll dry out and stick together. A few minutes is ample.
No Piss and Vinegar(ette)
Grab a big bowl and mix the vinaigrette straight inside. No need for maxing out your dishwasher’s load capacity by using 1000 bowls for one end result. I use mango preserves for sweetness alongside white balsamic vinegar, olive oil, salt, and pepper. Not fussy at all, right?
Throw the orzo in the bowl with a bunch of fresh herbs and spinach. Toss well until the vinaigrette completely coats all of the components, and taste for extra salt and pepper as you go. Fold in the tomatoes and the juice from the pan.
Plate the pasta salad and finish off with the main event: burrata. I used two 4-oz balls, but one big 8-oz ball is fine too since you’re breaking it apart anyway. When you dish out an individual serving, be sure to include some of the cheese and mix it into your pasta for a touch of creaminess. Dope, man.
If you’re seeking a vegan pasta dish for your party, no sweat: just omit the burrata entirely. If you’re not vegan but burrata is hard to find, an equal amount of fresh mozzarella (especially buffalo mozz) is a fine substitute. Hell, you can use the little mozzarella balls if you wish.
Do you have a nostalgic summer food from your childhood? Mine is definitely the pasta salad, and Thanksgiving stuffing of course!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Let’s try a few more summery pasta dishes:
Easy Broccoli Walnut Pesto Pasta
Greek Salmon and Kale Orzo Caesar Salad
Smoky Roasted Red Pepper Pasta with Whipped Ricotta
tomato basil orzo pasta with burrata
Ingredients
- 4 cups cherry tomatoes
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, smashed
- 1/4 cup balsamic vinegar
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 lb dry orzo pasta
- 1 cup mixed fresh herbs (basil, chives, and dill are my favorites), chopped
- 2 cups fresh spinach, chopped
- 2 4-oz balls burrata
white balsamic vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar (or apple cider vinegar)
- 1 tbsp mango or peach preserves
- kosher salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees.
- On a large baking sheet or casserole dish, toss the tomatoes with the olive oil, garlic cloves, balsamic vinegar, dried oregano, smoked paprika, chili powder, and a generous pinch of salt and pepper. Roast for 15-20 minutes until beginning to burst.
- Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain.
- In a large bowl, whisk together the olive oil, white balsamic vinegar, mango or peach preserves, salt and pepper. Dump the pasta into the bowl and combine with the vinaigrette, fresh herbs, and spinach. Taste for additional salt and pepper. Add the tomatoes and any juices. Toss.
- Slide the orzo onto a serving platter or bowl. Break the burrata around the pasta. Garnish with more fresh herbs, as desired.
