Orzo with Sun-Dried Tomato and Basil

Photo: Johnny Autry; Styling: Cindy Barr

The mix of textures, flavors and color make Orzo with Sun-Dried Tomato and Basil a very appealing side dish.

Yield: Serves 6 (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178.03
  • Fat: 7.82g
  • Saturated fat: 0.75g
  • Monounsaturated fat: 3.53g
  • Polyunsaturated fat: 2.31g
  • Protein: 4.77g
  • Carbohydrate: 23.33g
  • Fiber: 1.60g
  • Cholesterol: 0mg
  • Iron: 1.59mg
  • Sodium: 154.09mg
  • Calcium: 11.98mg


  • 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


  1. 1. Cook pasta according to package directions, omitting salt and fat.
  2. 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.

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 www.choosemyplate.gov.

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