1 (16 oz) box orzo pasta
1 pint cherry or grape tomatoes, halved
1/2 cup fresh basil, chopped
¼ cup olive oil
1 tablespoon garlic powder
Salt to taste
One of my favorite summer salads. This easy side dish combines tomatoes, mozzarella and basil to create a delicious light pasta salad. Trust me when I say you won't be able to stop eating this!


1.Cook orzo according to the directions on the box. Drain and place in a large mixing bowl.
2.Add olive oil and toss well to ensure all the pasta is coated.
3.Add tomatoes, fresh basil, mozzarella and garlic powder. Stir together until well combined.
4.Season with salt and additional garlic powder as needed. If pasta salad is dry then add additional olive oil.
5.Store, covered, in the fridge until ready to eat!


  • Ready in no time and full of flavor.  Light and delicious, perfect for your summer BBQ
  • Since the orzo will absorb some of the oil while chilling, I usually add additional olive oil when I take it our of the fridge, right before serving.  
  • Add in spinach or arugula for additional greens and color. 
  • Any fresh mozzarella will do.  Just cut it into bite size pieces or save yourself some time and use a container of the mozzarella pearls.
  • Sometimes we like to add some pancetta.  Just pan sear it and add it to your salad, don’t drain it, the pancetta grease only adds to the flavor here!  

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