A lighter but filling pasta salad you can make all year long.
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I came up with this orzo tomato salad recipe on a short and cold day this January. It was the kind of day that makes you want to just curl up on your couch with your four-legged critters and family watching Netflix all day.
I tried by best to adult, though, and whipped this salad up first and then grabbed my puppies to chill on the couch. Enough with the productivity for the day.
Cook this Orzo Tomato Salad up tonight in under 25 minutes.
At least I didn’t also feel guilty about this salad. It’s satisfying but also not food coma inducing: the tender orzo absorbs the jammy tomato dressing while the veggies add some flavorful fiber. Oh, and that goat cheese just lightly ties it all together.
Since it’s not too heavy, it’s perfect served warm in the winter and but is also perfect for these beautiful spring days we’re now having. Bonus points as well for bringing it chilled to summer barbecues. Serve this salad alongside some grilled chicken or fish or serve it solo in a big bowl with extra cheese for a lighter, vegetarian option.
Orzo Tomato Salad & Double Tomato Vinaigrette Cooking Notes:
- Are you gluten-free? Just sub in gluten-free orzo.
- Are you vegan? Just make this without the goat cheese or sub in plant-based goat cheese.