🍅🌿 From Scratch, for Summer: A Tomato Basil Orzo You’ll Crave Cold

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:

• 1 cup dry orzo pasta

• 2 tablespoons olive oil, plus more for tossing

• 1 cup fresh cherry tomatoes, halved

• 1/3 cup fresh basil, chopped

• 1/4 cup grated parmesan or pecorino

• 1 small garlic clove, minced

• Juice of 1 lemon

• Kosher salt & cracked pepper

Optional Add-Ins:

• Chopped grilled chicken

• Toasted pine nuts or walnuts

🥄 Directions:

1. 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.

2. In a large bowl, toss the orzo with a drizzle of olive oil to keep it from sticking.

3. Add the cherry tomatoes, basil, garlic, cheese, and lemon juice.

4. Season with salt and pepper to taste.

5. 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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