Tomato and Basil Orzo Salad

James Carrier

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.

Yield: Makes 4 to 6 light-entrée servings or 8 to 10 side-dish servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 2. Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
  3. 3. Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato and Basil Orzo Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy