Lemon-Basil Orzo with Fire-Roasted Cherry Tomatoes
A bright Mediterranean-inspired orzo salad tossed with fragrant basil, zesty lemon, and sweet cherry tomatoes blistered over hot coals. This refreshing side is delicious warm or cooled down, making it perfect for any style of outdoor gathering.
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.
Notes
This salad is easy to scale up and holds well if made in advance. Roasted tomatoes can be cooked directly over the fire or on a portable grill. Use a grill basket for easier handling outdoors. Chill leftovers in your cooler for next-day trail lunches.
Nutrition
Calories: 258kcal | Carbohydrates: 52g | Protein: 9.9g | Fat: 1.5g | Saturated Fat: 1.3g | Sodium: 214mg | Fiber: 4.3g | Sugar: 5.2g