Tomato Basil Orzo Pasta Salad
Cooking orzo like rice is the key to this simple orzo pasta salad. Cherry or grape tomatoes and garlic are tossed with lots of fresh basil to make a super fresh side dish for a family gathering or holiday buffet. Plus the whole dish can be made ahead and arranged right before serving. Serves 8 as a side dish or 4 as a main.
Servings 8
Equipment
- 4 qt saucepan with a tight fitting lid
Ingredients
- 1 T unsalted butter
- 1 T olive oil I use extra virgin
- ½ onion diced
- 1 lb orzo pasta
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 qt chicken broth
- 1 cup water
- 1 ½ lb cherry or grape tomatoes halved or quartered depending on size
- 3 cloves garlic minced
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup julienned basil
- grated Parmesan cheese for garnish
Instructions
- Heat the butter and oil in a 4 qt saucepan over medium high heat. Once melted/heated, saute the onion for 3 minutes or so. Add in the orzo and stir, toasting. Season with salt and pepper.1 T unsalted butter, 1 T olive oil, 1/2 onion, 1 teaspoon kosher salt, 1 lb orzo pasta, 1/4 teaspoon black pepper
- Pour in the broth and water. Bring to a boil and then reduce to low, covering the pot. Simmer on low until the orzo absorbs the broth for about 8-10 minutes. Drain the excess or follow the tip below.1 qt chicken broth, 1 cup water
- Meanwhile, stir the tomatoes, garlic and olive oil together into a medium bowl. Season with salt and pepper. Toss with the basil.1 1/2 lb cherry or grape tomatoes, 3 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup olive oil, 1/2 cup julienned basil
- Spoon the orzo onto a platter. Scatter or spoon a border of the tomato topping around the edge of the orzo. Serve at room temperature with a generous sprinkling of extra basil and Parmesan cheese.grated Parmesan cheese
Notes
If the pasta is al dente and there's still a little broth in the pan (about 1/4 cup or so), turn off the heat and keep the orzo covered. The orzo will absorb the remaining broth without affecting the texture. Fluff with a fork and continue with the recipe. This sometimes happens depending on the size of your pan and the level of the heat used.
