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.
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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