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Orzo with Smokey Tomato Vinaigrette

  • Level: Easy
  • Total: 43 min
  • Prep: 8 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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

  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 15 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 place in a large serving bowl.
  3. For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
  4. 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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