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Fresh Sun-Dried Tomato Orzo Pasta Salad Easy Recipe with Basil and Bocconcini

sun-dried tomato orzo pasta salad - featured image
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A fresh, bright, and satisfying orzo pasta salad featuring chewy sun-dried tomatoes, creamy bocconcini, and fragrant basil tossed in a lemony vinaigrette. Perfect for warm weather and quick meals.

Ingredients

Scale
  • 1 ½ cups (270g) orzo pasta
  • ½ cup (75g) sun-dried tomatoes, packed, preferably oil-packed or dry-packed, soaked
  • 1 cup (150g) bocconcini (small mozzarella balls)
  • ½ cup (15g) fresh basil leaves, loosely packed, torn or chiffonade
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice (from 1 medium lemon)
  • 1 clove garlic, finely minced
  • 1 tbsp (15ml) red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tbsp (15g) pine nuts, toasted

Instructions

  1. Soak the sun-dried tomatoes: If using dry-packed tomatoes, place them in a small bowl and cover with warm water. Let soak for about 10 minutes to soften, then drain and pat dry. If using oil-packed, simply drain and roughly chop.
  2. Cook the orzo pasta: Bring a medium pot of salted water to a boil. Add 1 ½ cups (270g) of orzo and cook according to package instructions—usually about 8 to 10 minutes—until just tender but still firm to the bite (al dente). Drain and rinse under cold water to stop cooking and cool the pasta for the salad. Drain well.
  3. Prepare the dressing: In a small bowl or jar, whisk together ¼ cup (60ml) extra virgin olive oil, juice of one lemon (about 2 tbsp / 30ml), 1 tbsp (15ml) red wine vinegar, and 1 finely minced garlic clove. Add salt and freshly ground black pepper to taste. Taste and adjust acidity or seasoning if necessary.
  4. Combine the salad ingredients: In a large mixing bowl, add the cooled orzo, chopped sun-dried tomatoes, and 1 cup (150g) bocconcini balls (halved if large). Tear or chiffonade half a cup (15g) of fresh basil leaves and toss in.
  5. Toss with dressing: Pour the dressing over the salad and gently toss everything together so that the orzo and bocconcini get well coated. Be gentle to avoid breaking up the bocconcini too much.
  6. Optional pine nuts: If using, toast 2 tbsp (15g) pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool slightly, then sprinkle over the salad just before serving for a crunchy contrast.
  7. Chill briefly or serve immediately: You can serve the salad right away, but letting it chill in the fridge for 15-30 minutes helps the flavors meld together nicely.

Notes

Soak sun-dried tomatoes to soften and release flavor. Cook orzo al dente and rinse with cold water to prevent sogginess. Use fresh basil generously for aroma. Toast pine nuts carefully to avoid burning. Use dressing sparingly to keep bocconcini creamy and avoid excess moisture. Drain bocconcini if it leaks liquid to prevent watering down the salad.

Nutrition

Keywords: orzo pasta salad, sun-dried tomato salad, bocconcini salad, basil pasta salad, easy pasta salad, summer salad, quick pasta salad

Find it online: https://ovenmila.com/fresh-sun-dried-tomato-orzo-pasta-salad-easy-recipe-with-basil-and-bocconcini/