There’s something about summer that brings us back to basics. Long days, simpler meals, and the kind of cooking that feels like home — even if the AC is blasting. At Jane Foodie, “from scratch” isn’t a trend — it’s a way of life. No shortcuts, no weird stuff, just real ingredients and a whole lot of heart.
And when summer hits, that means cold pasta salad. But not the mushy kind. We’re talking Tomato Basil Orzo — fresh, homemade, and bright with flavor. The kind of dish that gets better in the fridge and disappears fast at a backyard table.
🍴 Tomato Basil Orzo Salad (Scratch Style)
Ingredients:
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1 cup dry orzo pasta
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2 tablespoons olive oil, plus more for tossing
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1 cup fresh cherry tomatoes, halved
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1/3 cup fresh basil, chopped
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1/4 cup grated parmesan or pecorino
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1 small garlic clove, minced
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Juice of 1 lemon
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Kosher salt & cracked pepper
Optional Add-Ins:
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Chopped grilled chicken
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Toasted pine nuts or walnuts
🥄 Directions:
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Bring a pot of salted water to a boil and cook the orzo until tender but not mushy (8–9 minutes). Drain and rinse with cool water.
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In a large bowl, toss the orzo with a drizzle of olive oil to keep it from sticking.
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Add the cherry tomatoes, basil, garlic, cheese, and lemon juice.
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Season with salt and pepper to taste.
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Chill for at least 30 minutes before serving to let the flavors marry.
💬 Scratch Cooking, Jane Foodie Style
Cooking from scratch doesn’t have to mean standing over a stove all day. Sometimes, it’s just tossing real ingredients together with care and letting the fridge do the rest. This dish is fresh, flexible, and easy to prep ahead — just the way we like it in summer.
At Jane Foodie, this is how we cook — whether it’s in a pot, a pan, or one of our flash-frozen meals made with that same homemade touch.
Want more scratch-style recipes and freezer-friendly tips?
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