Chilled Lemon Herb Orzo with Roasted Cherry Tomatoes & Crispy Capers

This bright, make-ahead orzo salad is everything a summer dish should be — effortless, vibrant, and deeply satisfying without turning on the grill. Jammy roasted cherry tomatoes, briny crispy capers, and a zippy lemon-herb dressing make this a standout at any table. Why You'll Love This Recipe Orzo is the ideal base for a chilled pasta salad — it holds dressing beautifully without going soggy, and its small size means every forkful is perfectly balanced. Roasting the tomatoes concentrates their sweetness, while pan-fried capers add a satisfying crunch that elevates the whole dish. Make it the night before and it only gets better. Ingredients For the Roasted Tomatoes 2 cups cherry tomatoes, halved 2 tbsp extra-virgin olive oil ½ tsp flaky sea salt ¼ tsp freshly cracked black pepper 2 cloves garlic, thinly sliced For the Crispy Capers 3 tbsp capers, drained and patted very dry 2 tbsp olive oil For the Orzo 1½ cups dry orzo pasta 1 tsp salt (for pasta water) For the Lemon-Herb Dressing 3 tbsp extra-virgin olive oil Zest and juice of 1 large lemon 1 tsp Dijon mustard 1 small clove garlic, finely grated ½ tsp honey Salt and pepper to taste To Finish ½ cup fresh basil leaves, torn ¼ cup fresh flat-leaf parsley, roughly chopped ¼ cup fresh mint leaves, torn ½ cup crumbled feta cheese ¼ cup thinly sliced Kalamata olives (optional) Flaky sea salt, to finish Instructions Step 1 — Roast the Tomatoes Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, pepper, and sliced garlic on a parchment-lined baking sheet. Roast for 20–25 minutes until jammy and slightly caramelised at the edges. Set aside to cool completely. Step 2 — Crisp the Capers Heat 2 tbsp olive oil in a small skillet over medium-high heat. Add the thoroughly dried capers and fry for 2–3 minutes, stirring occasionally, until they burst open and turn golden and crispy. Transfer to a paper towel-lined plate and set aside. They will crisp further as they cool. Step 3 — Cook the Orzo Bring a large pot of well-salted water to a boil. Cook the orzo according to package directions until just al dente. Drain and rinse under cold water to stop cooking. Shake off excess water and transfer to a large mixing bowl. Step 4 — Make the Dressing Whisk together the olive oil, lemon zest, lemon juice, Dijon, grated garlic, and honey. Season generously with salt and pepper. Taste and adjust — it should be bright and punchy. Step 5 — Assemble Pour the dressing over the cooled orzo and toss well to coat. Fold in the roasted tomatoes (along with any juices from the pan), fresh herbs, feta, and olives if using. Taste and adjust seasoning. Step 6 — Chill & Serve Refrigerate for at least 30 minutes before serving to allow the flavours to meld. Just before serving, top with the crispy capers and a pinch of flaky sea salt. Tips & Make-Ahead Notes Make it ahead: The salad keeps well in the fridge for up to 3 days. Add the crispy capers and fresh herbs just before serving to preserve their texture. Add protein: Stir in a can of drained chickpeas, flaked poached salmon, or sliced grilled chicken to make it a complete meal. Vegan option: Omit the feta or swap for a plant-based alternative. Replace honey with maple syrup in the dressing. Herb flexibility: Dill, chives, or tarragon all work beautifully in place of or alongside the mint.

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