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.
Nutrition Facts
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