Orzo with Smokey Tomato Vinaigrette

Name: Orzo with Smokey Tomato Vinaigrette
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound (2 dry pints) cherry tomatoes; 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; 1 tablespoon smoked salt, plus more for seasoning; 1/4 teaspoon freshly ground black pepper, plus more for seasoning; 1/3 cup grated Parmesan

Getting reviews...

Level: Easy
Total: 43 min

Prep: 8 min
Inactive: 10 min
Cook: 25 min

Yield: 4 to 6 servings

Nutrition Info

Save 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

WATCH

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.