Sungold Tomato Salsa Cruda with Orzo

recipe
Sungold tomatoes are little orange-gold cherry tomatoes with a delicious sweet flavor. The salsa cruda, an uncooked sauce, would be a tasty and pretty addition to your next backyard barbecue.

Yield:

8 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 161
Caloriesfromfat 28 %
Fat 4.9 g
Satfat 1.3 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 6.4 g
Carbohydrate 23.6 g
Fiber 1.9 g
Cholesterol 4.4 mg
Iron 0.8 mg
Sodium 325 mg
Calcium 81 mg

Ingredients

8 ounces uncooked orzo (rice-shaped pasta)
4 cups Sungold tomatoes, halved (about 2 pounds)
1/2 cup chopped fresh basil
1/3 cup thinly sliced green onions
2 tablespoons finely chopped fresh oregano
1 1/2 tablespoons extravirgin olive oil
1 tablespoon white balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup (2 ounces) shaved Parmesan cheese

Preparation

1. Cook pasta according to the package directions, omitting salt and fat. Rinse with cold water; drain well.

2. Combine pasta, tomatoes, and next 8 ingredients (through garlic) in a bowl; toss to coat. Top with cheese.

Note:

Jeanne Thiel Kelley,

August 2008
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