Tomato Orzo Salad with Tahini Dressing

Pasta salads have always been at the center of my summer celebrations. And what’s not to love? They are adaptable and a canvas for creativity. For me, a good pasta salad has simple ingredients, loads of texture, and bright, crisp flavors. Because pasta salad is often served as a side, the flavor profile should complement summertime favorites like ribs, hamburgers, or sausages, but still be delicious enough to stand on its own. For me, this sweet-and-savory tomato and pineapple version with an orzo base checks all of those boxes, and then some.

I’m so glad you asked.

• Orzo: When was the last time you had this rice-shaped pasta? If it’s been a while, I’d encourage you to pick up a box to remind yourself how good it is. It’s tender and toothsome and is the perfect size for pasta salads because it doesn’t compete with the mix-ins like some other pasta shapes can.
• Roasted mix-ins: For a sweet, deep flavor, I roast tomatoes, pineapple, and shallots in the oven until they’re tender and slightly charred in spots. These caramelized flavors are the low notes in this salad, giving it some depth and character. If you don’t feel like turning on the oven, you can also grill everything in a cast iron skillet (or a baking sheet) on the grill.
• Fresh mix-ins: For freshness, color, and crunch, I called on cucumbers, parsley, and chives. These mix-ins make sure every bite of this salad is fun, which will keep you coming back for more.
• Feta: Briny, salty feta adds creaminess and some tangy high notes to the pasta party. For this salad, I like medium-size crumbles so they have some presence in the salad.
• Lemon-tahini dressing: We’ve got tender pasta, sweet roasted stuff, crunchy fresh stuff, and creamy cheese. That’s already a delicious combo, but to bring all of those elements together I toss it all in a bright, nutty lemon-tahini dressing.

This salad is great with anything that you’re grilling: steaks, burgers, chicken, lamb, tofu, cauliflower steaks. Leftovers keep well in the fridge and make a great, easy weekday lunch. As summer transitions to fall, consider trying the recipe with roasted cauliflower and cherry tomatoes, which would also be delicious with the dressing.