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In the Kitchen
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 - 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
Share This Recipe
- Level: Easy
- Total: 43 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
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
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.
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