Burrata & Pesto Orzo with Cherry Tomatoes
This dish is the perfect harmony of creamy burrata, fragrant basil pesto, and sweet, juicy cherry tomatoes tossed with tender orzo pasta. It’s light enough for a summer lunch yet indulgent enough for a special dinner. The warm orzo slightly melts the burrata, creating a luscious sauce, while the pesto brings that unmistakable Mediterranean freshness.
Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Pasta:
1 ½ cups (300 g) orzo pasta
2 tbsp olive oil
2 cups cherry tomatoes, halved
2 cloves garlic, minced
Salt and black pepper, to taste
For the Pesto (or use ½ cup store-bought):
1 cup fresh basil leaves, packed
¼ cup toasted pine nuts
¼ cup grated Parmesan cheese
1 clove garlic
⅓ cup extra virgin olive oil
Salt, to taste
For Serving:
2–3 fresh burrata balls
Fresh basil leaves, for garnish
Extra Parmesan shavings
Instructions
Cook the orzo:
Bring a pot of salted water to a boil, cook the orzo according to package instructions until al dente, then drain and set aside.
Prepare the pesto (if making from scratch):
In a food processor, blend basil, pine nuts, Parmesan, garlic, and salt until finely chopped.
With the motor running, slowly drizzle in olive oil until smooth and creamy.
Cook the tomatoes:
In a large skillet, heat olive oil over medium heat.
Add garlic and cook for 30 seconds until fragrant.
Add cherry tomatoes, season with salt and pepper, and cook for 3–4 minutes until slightly softened.
Combine pasta & pesto:
Add the cooked orzo to the skillet with tomatoes.
Stir in pesto and toss to coat evenly.
Assemble the dish:
Divide orzo between serving plates or bowls.
Tear burrata into pieces and place on top.
Garnish with fresh basil leaves and extra Parmesan if desired.
Serve immediately:
The burrata will gently melt into the pasta for a creamy texture.
Notes & Tips
Best served warm so the burrata melts slightly into the pasta.
If making ahead, store the orzo and pesto separately and assemble before serving.
For extra flavor, roast the cherry tomatoes in the oven at 200°C / 400°F for 15 minutes before adding.
Gluten-free version: Swap orzo for gluten-free small pasta or quinoa.
Frequently Asked Questions
Q: Can I use mozzarella instead of burrata?
A: Yes — fresh mozzarella works well, but burrata’s creamy center gives a richer texture.
Q: Can I use sun-dried tomatoes?
A: Absolutely! They’ll give a more intense, tangy flavor.
Q: Is this good served cold?
A: Yes, it makes a great pasta salad — just let it chill and add burrata right before serving.
Nutritional Information
Calories: 480 kcal
Protein: 15 g
Carbohydrates: 55 g
Fiber: 3 g
Sugars: 4 g
Fat: 20 g
Saturated Fat: 8 g
Sodium: 320 mg