Orzo with Smokey Tomato Vinaigrette
- Total:
- 43 min
- Prep:
- 8 min
- Inactive:
- 10 min
- Cook:
- 25 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 366 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 1 milligrams
- Sodium
- 972 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 4 grams
- Protein
- 13 grams
- Sugar
- 8 grams
Ingredients
Vinaigrette:
Directions
Watch how to make this recipe.
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.
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