The picture is absolutely misleading - does NOT go with this recipe. With some alteration, this could be a great recipe, but there is too much "bite" and not enough natural light flavor. There are better, easier, recipes that combine orzo, tomatoes, and cheese.
Tomato and Basil Orzo Salad
Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish. For a casual appetizer, scoop spoonfuls of the salad into large leaves of fresh sweet basil.
More From Sunset
- Calories: 255
- Calories from fat: 32%
- Protein: 7.8g
- Fat: 9g
- Saturated fat: 1.8g
- Carbohydrate: 37g
- Fiber: 2.6g
- Sodium: 74mg
- Cholesterol: 2.6mg
- 1 1/2 cups dried orzo pasta
- 1 1/4 pounds firm-ripe tomatoes, at room temperature
- 3/4 cup chopped fresh basil leaves
- 1 or 2 cloves garlic, peeled and minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- About 1/4 cup grated parmesan cheese
- Salt and pepper
- 1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
- 2. Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
- 3. Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.
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