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Heirloom Tomato, Kale and Orzo Salad

Serves 8
Time 20 min
This crowd-pleasing salad can be prepared up to a day ahead. Refrigerate the orzo and veggie mixture separately from the dressing and toss them together along with the basil, no more than an hour or two before serving.
Ingredients
  • 8 ounces (1 1/4 cups) orzo pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/4 pound mixed heirloom tomatoes, chopped
  • 4 ounces (6 cups) baby kale
  • 1/4 medium red onion, diced
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup lightly packed fresh basil leaves, torn
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Method

Bring a large saucepan of salted water to a boil.

Add orzo and cook until just tender, about 8 minutes.

Drain, cool under cold running water and transfer to a large bowl.

Stir in 1 tablespoon oil.

Add tomatoes, kale and onion, and toss.

Whisk together lemon juice, salt, pepper and remaining 1 tablespoon oil, and drizzle over salad.

Add basil and toss until combined.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 ounces (1 1/4 cups) orzo pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/4 pound mixed heirloom tomatoes, chopped
  • 4 ounces (6 cups) baby kale
  • 1/4 medium red onion, diced
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup lightly packed fresh basil leaves, torn
Shop with Prime

Exclusively for Prime members in select ZIP codes.