Prep 15 mins
Cook 20 mins
This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish.
- 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.
- Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
- Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.
Brilliant flavours in this lovely salad! I often make a similar dish but have never added the balsamic vinegar and boy was it good! I was recently lucky enough to visit Italy and this brought back great memories so thanks!
There's a reason why this recipe has been posted for just one month yet there are already five 5 star reviews. It's an excellent dish with strong flavors reminiscent of Italian cooking; plus, it's easy to make. I made the recipe as a side dish to grilled chicken -- a perfect bbq menu. I used baby cherub tomatoes sliced in half instead of larger tomatoes. I also used less basil, 1/2 cup instead of 3/4 cup. Delicious.
This is really really good. I loved the flavors, and added some fresh pieces of mozzarella bocconcini to it right when the orzo was warm but not hot to make it melt completely. I do understand why white balsamic vinegar has been made tho, the darker color is a bit odd :D