Garlic Roasted Tomato Basil Orzo Salad (vegan)

overview shot of garlic roasted tomato basil orzo salad in a wooden bowl

This garlic roasted tomato basil orzo salad is the perfect end of summer pasta salad. It only takes a few simple ingredients to make but is bursting with flavor. I love orzo and this salad is light, refreshing, and delicious!

Tomatoes are at its peak right now and these garlic roasted tomatoes make this orzo salad so tasty. They are roasted until they start to burst and the light char on them makes gives it the best flavor. You can never have too much basil too.

The arugula and basil add such a freshness to this orzo salad and gives it an herbaceous and peppery note. It comes together so fast and and tastes so delicious. This orzo salad is great for a quick and easy lunch or dinner.

If you make this garlic roasted tomato basil orzo salad, tag me @nutsaboutgreens on Instagram so I can see your creations!

overview shot of garlic roasted tomato basil orzo salad in a wooden bowl overview shot of orzo salad in a white bowl with a gold fork close up of salad in bowl close up of orzo salad in wooden bowl

Garlic Roasted Tomato Basil Orzo Salad (vegan)

This garlic roasted tomato basil orzo salad is the perfect quick and easy summer meal. It's fresh, light, and bursting with flavor.
Print Recipe
overview shot of garlic roasted tomato basil orzo salad in a wooden bowl
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1 pint cherry tomatoes
  • 4 large cloves garlic, minced  
  • 4 Tbsp extra virgin olive oil, divided
  • 1 cup orzo, uncooked
  • 1/3 cup fresh basil, chopped
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/8 tsp fresh cracked black pepper
  • 3 handfuls of arugula
  • 2 Tbsp sunflower seeds (or any nuts/seeds)

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper. 
  • Add the cherry tomatoes to the baking sheet. Drizzle 2 Tbsp of olive oil over the tomatoes. Sprinkle with salt and pepper. Bake for 10 minutes, then add the minced garlic and stir the tomatoes and garlic until well combined. Return to the oven and bake for another 15 minutes, until tomatoes start to burst.
  • While tomatoes are roasting in the oven, cook the orzo in salted boiling water according the package’s instructions. Don’t forget to salt the water! Drain cooked orzo and set aside. 
  • In a large salad bowl, add the arugula, cooked orzo, roasted tomatoes, basil, sunflower seeds, 2 Tbsp of olive oil, balsamic vinegar, sea salt, and black pepper. Toss until well combined. Taste and add more salt and pepper if needed. Enjoy!
Servings: 4

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