Summer Orzo Salad With Burrata
This post may contain affiliate links, and I earn from qualifying purchases. Please read my disclosure policy.
Packed with roasted tomatoes, creamy burrata, fresh spinach, and an abundance of herbs, this summer orzo salad is a wonderfully fresh take on pasta salad. Each bite bursts with bright summer flavor. Make it in advance and bring it to your next cookout for an effortless crowd-pleaser.
There’s nothing quite like a good pasta salad in the summer. It’s the ideal side dish for a cookout, effortlessly complementing whatever you’re grilling. And since it’s made for a crowd, you can prepare a big batch in advance and have it waiting when your guests arrive.
Why orzo? Its tiny, rice-sized shape blends seamlessly with the other ingredients, letting every flavor mingle and meld together beautifully.
What is summer burrata salad?
This summer orzo salad is bright, creamy, and bursting with roasted tomato flavor. Tossed with fresh spinach, herbs, and a sweet-tangy vinaigrette, then topped with luscious torn burrata. It’s simple enough to make ahead and impressive enough for any cookout.
Why you’ll love summer orzo salad with burrata
- Slow roasting brings out the tomatoes’ natural sweetness, delivering incredible flavor and juiciness to the finished orzo salad.
- The bright, fresh salad paired with creamy pockets of rich burrata in every bite makes this utterly irresistible.
- Impressive to look at, simple to shop for. My kind of dish!
Ingredients needed to make this summer burrata salad
- Cherry tomatoes: Seasoned and roasted.
- Olive oil: For coating the tomatoes.
- Spices and seasonings: Smashed garlic, balsamic vinegar, dried oregano, smoked paprika, and chili powder are all combined and tossed with the oil-coated tomatoes for delicious depth of flavor as the tomatoes roast in the oven.
- Orzo pasta: Cooked until al dente, providing an irresistible chewy texture to this summer burrata salad.
- Fresh herbs: A mixture of chopped basil, chives, and dill as fresh salad garnish.
- Fresh baby spinach: Chopped with the stems removed.
- Burrata balls: Bring the burrata cheese balls to room temperature before tearing to top the assembled salad
- White balsamic vinaigrette: A combination of extra virgin olive oil, apple cider vinegar, and mango or peach preserves (for sweetness). Add salt and pepper to taste.
How do you make this summer orzo salad?
Roast the tomatoes:
- Preheat the oven to 425°F.
- On a large baking sheet or in a casserole dish, combine the tomatoes with the olive oil, smashed garlic cloves, balsamic vinegar, dried oregano, smoked paprika, chili powder, and a generous pinch of salt and pepper.
- Toss to coat, then roast for 15-20 minutes, or until the tomatoes just begin to burst.
Cook the orzo:
- While the tomatoes roast, bring a large pot of salted water to a boil.
- Cook the orzo according to the package directions, then drain well.
Make the vinaigrette:
- In a large bowl, whisk together the olive oil, white balsamic vinegar, mango or peach preserves, and salt and pepper until emulsified.
Assemble the summer burrata salad:
- Transfer the cooked orzo directly into the bowl with the vinaigrette. Add the fresh herbs and chopped spinach and toss to combine.
- Taste and adjust with additional salt and pepper if needed.
- Gently fold in the roasted tomatoes along with any juices from the baking sheet.
- Slide the dressed orzo onto a serving platter or into a wide bowl. Tear or break the burrata balls into pieces and scatter them over the pasta.
- Garnish with more fresh herbs as desired.
Serving
Summer orzo salad with burrata is a fantastic side dish for any backyard burger menu or other grilled meats, such as grilled chicken, grilled shrimp skewers, and grilled steak.
Enjoy this summer burrata salad as a light meal alongside a slice of Garlic Cheese Bread and a bowl of soup, or add shredded chicken or crispy bacon for a heartier, more complete meal.
Sandy’s tips and substitutions:
- Storage: Store leftover summer orzo salad in an airtight container in the fridge for up to 3 days. After that, the fresh salad ingredients will likely have wilted and turned soggy. Extra homemade vinaigrette can be stored separately in the fridge for 1-2 weeks. Give the vinaigrette a good stir/shake before using again.
- Al dente pasta: Only cook the orzo pasta until al dente. I usually shave 1-2 minutes off the package’s suggested cook time to achieve the perfect texture.
- Cooling the pasta: Running cold water over the cooked and strained pasta is a good way to stop it from cooking further, but not a must for this recipe.
- Make ahead: You can make the white balsamic vinaigrette the day before. I prefer to make the rest of the salad components just before serving for best flavor and texture.
- Double the recipe: Double this summer orzo salad if you plan to serve a crowd or want extra for the days to follow.
- Cook in salted water: Always cook your orzo in salted water. It makes a huge difference to the overall flavor of the salad.
- Use a large bowl: Choose a large enough bowl to comfortably fold and toss the salad ingredients before being slid onto a platter for further dressing and garnishing.
- Shake before use: Shake the salad dressing jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
Variations:
- Other types of cheese: Replace the burrata with soft mozzarella pearls, or opt for crumbled blue cheese, goat cheese, feta, or shaved Parmesan.
- Change the pasta: Use your favorite pasta to make this summer orzo salad.
- Gluten-free: Swap regular orzo for a sturdy GF variety like chickpea pasta.
- Added texture: Add nuts or seeds like pine nuts, pistachios, or toasted pumpkin seeds for crunch.
- Greens: Instead of fresh spinach, try this summer burrata salad with arugula, lacinato kale (massage it with olive oil to tenderize), thinly sliced raw Brussels sprouts, or a combination of these.
- Vegan summer burrata salad: Omit the cheese entirely to make this recipe vegan-friendly.
I love the creamy richness and touch of sophistication that burrata brings to even the simplest salad. It’s also the perfect match for fruit-forward or leafy green salads – think Watermelon Burrata Salad or Arugula Burrata Salad with Honey Lemon Dressing.
Other summertime salads you may want to try:
Get the Recipe:
Summer Orzo Salad with Burrata
Bright, creamy, and bursting with roasted tomato flavor, this Summer Orzo Salad with Burrata comes together with fresh spinach, herbs, a sweet-tangy vinaigrette, and luscious torn burrata.
Ingredients
For the Salad
- 4 cups cherry tomatoes
- 2 Tbsp extra virgin olive oil
- 4 cloves garlic, smashed
- ¼ cup balsamic vinegar
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 lb orzo pasta, we use Delallo Whole Wheat
- 1 cup mixed fresh herbs, basil, chives, and dill, chopped
- 4 cups fresh spinach, chopped
- 2 4 oz balls burrata, or 4 2-ounce
For the Vinaigrette
- ¼ cup extra virgin olive oil
- 2 Tbsp apple cider vinegar)
- 3-4 tbsp mango or peach preserves
- kosher salt and pepper, to taste
Instructions
- Preheat the oven to 425°F.
- On a large baking sheet, combine the tomatoes with the olive oil, smashed garlic cloves, balsamic vinegar, dried oregano, smoked paprika, chili powder, and a generous pinch of salt and pepper.
- Toss to coat, then roast for 15-20 minutes, or until the tomatoes just begin to burst.
- While the tomatoes roast, bring a large pot of salted water to a boil.
- Cook the orzo according to the package directions, then drain well. [We like to cook it al dente, about 1 minute less. Taste it first!]
- In a large bowl, whisk together the olive oil, white balsamic vinegar, mango or peach preserves, and salt and pepper until emulsified.
- Transfer the cooked orzo directly into the bowl with the vinaigrette. Add the fresh herbs and chopped spinach and toss to combine.
- Taste and adjust with additional salt and pepper if needed.
- Gently fold in the roasted tomatoes along with any juices from the baking sheet.
- Slide the dressed orzo onto a serving platter or into a wide bowl. Tear or break the burrata balls into pieces and scatter them over the pasta.
- Garnish with more fresh herbs as desired.
Notes
Sandy’s tips:
- Storage: Store leftover summer orzo salad in an airtight container in the fridge for up to 3 days. After that, the fresh salad ingredients will likely have wilted and turned soggy. Extra homemade vinaigrette can be stored separately in the fridge for 1-2 weeks. Give the vinaigrette a good stir/shake before using again.
- Al dente pasta: Only cook the orzo pasta until al dente. I usually shave 1-2 minutes off the package’s suggested cook time to achieve the perfect texture.
- Cooling the pasta: Running cold water over the cooked and strained pasta is a good way to stop it from cooking further, but not a must for this recipe.
- Make ahead: You can make the white balsamic vinaigrette the day before. I prefer to make the rest of the salad components just before serving for best flavor and texture.
Calories: 284kcal, Carbohydrates: 43g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 0.1mg, Sodium: 30mg, Potassium: 364mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2088IU, Vitamin C: 26mg, Calcium: 50mg, Iron: 2mg
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
