Sungold Tomato Salsa Cruda with Orzo

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

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 28%
  • Fat: 4.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.4g
  • Carbohydrate: 23.6g
  • Fiber: 1.9g
  • Cholesterol: 4.4mg
  • Iron: 0.8mg
  • Sodium: 325mg
  • Calcium: 81mg

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. 1. Cook pasta according to the package directions, omitting salt and fat. Rinse with cold water; drain well.
  2. 2. Combine pasta, tomatoes, and next 8 ingredients (through garlic) in a bowl; toss to coat. Top with cheese.
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Sungold Tomato Salsa Cruda with Orzo Recipe at a Glance
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