Pesto Orzo with Roasted Tomatoes & Burrata
Fresh, creamy, and beautifully simple, this Pesto Orzo with Roasted Tomatoes & Burrata is a vibrant vegetarian recipe made with tender orzo, basil pesto, sweet roasted tomatoes, and soft, luxurious burrata. It is the kind of dish that feels easy enough for a weekday meal but elegant enough to serve at a gathering.
The roasted tomatoes become juicy and concentrated as they cook, adding sweetness and depth to the orzo. The pesto brings fresh herb flavor, the orzo adds a soft pasta-like texture, and the burrata melts gently into the warm dish for a rich, creamy finish. Every bite feels bright, comforting, and full of seasonal beauty.
At The Verdant Table, this recipe reflects the joy of simple ingredients prepared with care — fresh herbs, warm tomatoes, tender pasta, and a beautiful finish that makes the whole dish feel abundant and refined.
Why You’ll Love This Recipe
- It is fresh, creamy, and full of bright basil flavor.
- Roasted tomatoes add sweetness, color, and depth.
- Burrata makes the dish feel luxurious and elegant.
- It works beautifully as a vegetarian dinner, side dish, brunch dish, or entertaining recipe.
- It can be served warm, room temperature, or slightly chilled.
- It feels elevated while still being easy and approachable.
Ingredients
For the Orzo
- 1 1/2 cups orzo
- 2 cups cherry tomatoes or grape tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon black pepper
- 2 garlic cloves, thinly sliced or minced
- 1/2 cup basil pesto, homemade or store-bought
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated parmesan cheese, optional
- 1/4 cup reserved pasta water, as needed
- 1 ball burrata cheese
- 1/4 cup fresh basil leaves
- Pinch of red pepper flakes, optional
Optional Additions
- Toasted pine nuts
- Baby arugula
- Roasted zucchini
- Marinated artichokes
- Kalamata olives
- Extra parmesan
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Add the cherry tomatoes to the baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Add the sliced or minced garlic to the tomatoes and toss gently.
- Roast for 20–25 minutes, until the tomatoes are softened, juicy, and slightly blistered.
- While the tomatoes roast, bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente.
- Reserve 1/4 cup of pasta water, then drain the orzo.
- Add the warm orzo to a large bowl.
- Stir in the basil pesto, lemon juice, lemon zest, and parmesan if using. Add a splash of reserved pasta water if needed to loosen the sauce.
- Gently fold in the roasted tomatoes and any juices from the baking sheet.
- Transfer the pesto orzo to a serving bowl or platter.
- Tear the burrata gently and place it over the top.
- Finish with fresh basil, red pepper flakes if using, black pepper, and a light drizzle of olive oil.
- Serve warm or at room temperature.
Tips for the Best Pesto Orzo
Use good-quality pesto because it is one of the main flavors in the dish.
Roast the tomatoes until they begin to burst and release their juices. Those juices help flavor the orzo.
Reserve a little pasta water before draining. It helps the pesto coat the orzo smoothly.
Add the burrata just before serving so it stays fresh and creamy.
If serving chilled, wait to add the burrata until just before serving.
For the most beautiful presentation, serve the orzo on a wide platter and place the burrata in soft pieces over the top.
Serving Ideas
Serve this pesto orzo as a vegetarian main dish with a crisp green salad, roasted vegetables, grilled asparagus, or warm bread. It also works beautifully as a side dish for a brunch spread, picnic-style meal, or seasonal dinner table.
For a more abundant meal, add white beans, chickpeas, grilled vegetables, or a handful of baby arugula.
Substitutions
You can Use pearl couscous, small pasta, quinoa, or farro instead of orzo.
Try vegan pesto and omit the burrata for a vegan version.
Add mozzarella, ricotta, goat cheese, or feta instead of burrata.
sun-dried tomatoes are a great substitution for roasted cherry tomatoes.
Use arugula pesto, spinach pesto, or parsley pesto for a different flavor.
Add grilled shrimp or salmon for a pescatarian version.
Storage Notes
Store leftover pesto orzo in an airtight container in the refrigerator for up to 3 days.
If possible, store burrata separately and add it fresh when serving.
Refresh leftovers with a drizzle of olive oil, a spoonful of pesto, or a squeeze of lemon juice before serving.
Pesto Orzo with Roasted Tomatoes & Burrata
Ingredients
- 1 1/2 cups orzo
- 2 cups cherry tomatoes or grape tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt divided
- 1/4 teaspoon black pepper
- 2 garlic cloves thinly sliced or minced
- 1/2 cup basil pesto
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated parmesan cheese optional
- 1/4 cup reserved pasta water as needed
- 1 ball burrata cheese
- 1/4 cup fresh basil leaves
- Pinch of red pepper flakes optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss tomatoes with olive oil, salt, pepper, and garlic.
- Roast for 20–25 minutes, until softened and blistered.
- Cook orzo in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Add warm orzo to a large bowl.
- Stir in pesto, lemon juice, lemon zest, and parmesan if using.
- Add reserved pasta water as needed to loosen the sauce.
- Fold in roasted tomatoes and their juices.
- Transfer to a platter or bowl.
- Top with torn burrata, fresh basil, red pepper flakes, black pepper, and olive oil.
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