Tomato and Basil Orzo Salad
photo by Obag6142
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 354.88 ml dried orzo pasta
- 566.99 g firm-ripe tomatoes, at room temperature
- 177.44 ml chopped fresh basil leaf
- 1-2 garlic clove, peeled and minced
- 44.37 ml extra virgin olive oil
- 29.58 ml balsamic vinegar
- about 1/4 cup grated parmesan cheese
- salt and pepper
directions
- 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.
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Reviews
-
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.
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Tweaks
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What a wonderful idea, to make Insalata Caprese (one of my all-time favorites) into a pasta salad! I made this as written, except that I subbed reduced fat Italian cheese blend (mozzarella, provolone, and parmesan) for the Parmesan cheese. It was excellent--I can't say enough good things about this salad! The garlic I used was on the strong side, and I used 2 largeish cloves, so the garic was fairly prominent. If you aren't a big fan of garlic, go with one small clove of a milder garlic. Thank you so much for sharing, Wicked Cook! Made for Everyday is a Holiday tag game.