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Orzo with Sun-Dried Tomato and Basil

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 6 (serving size: 1/2 cup)
The mix of textures, flavors and color make Orzo with Sun-Dried Tomato and Basil a very appealing side dish.


  • 3/4 cup uncooked orzo
  • 1 1/2 tablespoons olive oil
  • 1/4 cup finely chopped sun-dried tomatoes
  • 1/4 cup pine nuts
  • 1 teaspoon minced garlic
  • 1/2 cup minced basil
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon pepper
  • 3/8 teaspoon salt

Nutrition Information

  • calories 178.03
  • fat 7.82 g
  • satfat 0.75 g
  • monofat 3.53 g
  • polyfat 2.31 g
  • protein 4.77 g
  • carbohydrate 23.33 g
  • fiber 1.60 g
  • cholesterol 0 mg
  • iron 1.59 mg
  • sodium 154.09 mg
  • calcium 11.98 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. Heat a skillet over medium heat. Add olive oil to pan. Add sun-dried tomatoes, pine nuts, and minced garlic; cook 2 minutes. Stir in orzo, basil, vinegar, pepper, and salt.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit