Here’s a super quick and easy salad that captures the best of summer flavors…tomato and basil. It’s quickly become a favorite around here this summer. Give it a try, I think you’ll like it!
2 cups uncooked orzo pasta
1/2 c chopped fresh basil leaves
1/3 cup chopped, dried tomatoes
2 T olive oil
1/4 c grated Parmesan cheese
1/2 t salt
1/2 t ground black pepper
First of all, the original recipe called for oil packed dried tomatoes but I just use our dried tomatoes, crushed, and with a little oil poured over them.
Cook the orzo in a large pot of boiling water for 8-10 minutes or until al dente. Drain and set aside.
Place basil and tomatoes in a food processor and pulse 4 or 5 times until blended.
This is what our basil-tomato mixture looks like.
In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.