Orzo with Smokey Tomato Vinaigrette

From Giada

Orzo with Smokey Tomato Vinaigrette
Orzo with Smokey Tomato Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    pound (2 dry pints) cherry tomatoes

  • 1

    pound orzo pasta

  • Vinaigrette:

  • 1/2

    cup packed fresh basil leaves, torn

  • 2

    tablespoons apple cider vinegar

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon honey

  • 1

    tablespoon smoked salt, plus more for seasoning

  • 1/4

    teaspoon freshly ground black pepper, plus more for seasoning

  • 1/3

    cup grated Parmesan

Directions

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 15 minutes. Set aside to cool. 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 place in a large serving bowl. For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth. Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve. Serves:6*; Calories: 366; Total Fat: 7 grams; Saturated Fat: 2 grams; Protein: 13 grams; Total carbohydrates: 64 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 1 milligram; Sodium: 972 milligrams

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