4/5
(1 Votes)
Ingredients
- 1 pound (2 pints) cherry tomatoes
- Kosher salt
- 1 pound orzo pasta
- 1/2 cup packed fresh basil leaves, torn
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Smoked salt
- Freshly ground black pepper
- 1 ⁄3 cup grated Parmesan cheese
Preparation
Step 1
1. Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the
pan occasionally, until the tomatoes are tender and the skins are charred in spots, about
10 minutes. Set aside to cool.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until
tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a
large serving bowl.
3. Combine the tomatoes, basil, vinegar, olive oil, honey, 1 tablespoon smoked salt, and
1/4 teaspoon pepper in a blender. Blend until smooth.
4. Pour the tomato vinaigrette over the pasta and toss until coated. Sprinkle with the
Parmesan cheese. Season to taste with smoked salt and pepper, and serve.