1 Video | Photo: Orzo with Smokey Tomato Vinaigrette Recipe
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.
Per Serving (based on a 6-serving yield): 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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By kimberindiana
Elkhart, IN
on May 14, 2013
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This was really delicious. I've made it twice, and the first time I did not have the smoked salt and it was still pretty good. The last time I made it, I added the smoked salt and it gave it a whole new level of flavor. The tomatoes barely cook, so they give it a nice tangy, fresh taste. It is super easy to make as a weeknight meal. This one is going in the repeat file!
By Chef #893781
Centennial, CO
on September 29, 2012
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This was wonderful. I did use a mix of red, yellow and orange heirloom cherry tomatoes. I loved the tanginess from the vinegar. It was quick to come together. Picky non veggie eating teenagers loved it too!
By Wnkdfoodwarrior
on August 15, 2012
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This recipe ROCKS! It is simple, extremely easy and the taste is out of this world. Everyone I have made this for has asked for the recipe. The most difficult part of the recipe was finding smoked salt which I did at our local Whole Foods store. Plan ahead for the salt! I have had this with orzo & with other pastas and it is outstanding anyway you have it. I am trying it with quinoa next.
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