When the cooler’s full and you want something that won’t weigh down the rest of the meal, a fast pasta side earns its spot on the table. Lemon-Basil Orzo with Fire-Roasted Cherry Tomatoes keeps things simple with a quick-cooking pot of orzo and a single bowl for tossing, so you’re not juggling gear or washing half the camp kitchen.
Put the fire to work you’ve already built: blister cherry tomatoes in a skillet or grill tray right over the coals until they split and turn glossy. That smoky, jammy burst pairs well with a squeeze of lemon, and a handful of basil stirred in at the end adds a fresh bite that feels right outdoors.
It also travels well. Orzo holds its texture after it sits, so you can serve it warm with dinner or tuck it into a container for the next day’s lunch. If it’s hot out, keep the basil separate and mix it in right before eating for the best flavor and an easy cleanup.
Lemon-Basil Orzo with Fire-Roasted Cherry Tomatoes
Equipment
- Medium pot
- grill basket or skewers
- Mixing bowl
- Knife
- zester
Ingredients
- 1 cup orzo pasta
- 2 cups water
- 1/2 tsp sea salt plus more to taste
- 2 cups cherry tomatoes whole
- 2 tbsp olive oil divided
- 1 lemon zested and juiced
- 1/2 cup fresh basil chopped
- 1/4 tsp black pepper
Instructions
- Bring water and 1/2 tsp salt to a boil in a medium pot over your camp stove or fire. Add orzo and cook, stirring occasionally, for 8–10 minutes or until just tender. Drain any excess water if needed.
- While orzo cooks, toss cherry tomatoes with 1 tbsp olive oil and thread onto skewers or place in a grill basket. Grill over hot coals, turning, until skins blister and blacken in spots, about 4–6 minutes.
- In a bowl, combine cooked orzo, fire-roasted tomatoes (halved if large), lemon zest, lemon juice, remaining olive oil, chopped basil, and black pepper. Toss well to combine.
- Taste and season with additional salt if needed. Serve warm or chilled.