Flavorful Fridays: Orzo with Tomato Vinaigrette
Last month, for various reasons, I found myself in a dinner rut–essentially I was making almost the same dinners every week. In an effort to climb out of my rut, I pulled up some recorded episodes of Giada at Home for inspiration. Sure enough, Giada did not disappoint. Out of the three episodes I watched with Monica, we compiled a list of six delectable dishes that we have to try. This week, I made Giada’s Orzo with Tomato Vinaigrette. She uses smoked salt, but I didn’t want to go the store to purchase it, so I substituted the smoked salt for coarse sea salt.
This orzo pasta is extremely light and fresh. It can be served either hot or cold, and just as easily be a side dish or the main course. And, the main ingredients are tomatoes and basil, what else do you need? I hope you enjoy this pasta dish as much as we do.
Orzo with Tomato Vinaigrette
Adapted from Giada De Laurentiis
Ingredients:
1 pound cherry tomatoes
1 pound orzo pasta
Vinaigrette:
1/2 cup packed fresh basil leaves, torn
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon salt (Giada used smoked salt, but regular works as well)
1/4 teaspoon freshly ground black pepper
1/3 cup grated Parmesan
Directions:
Place the tomatoes in a large 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, salt, and pepper in a blender. Blend until smooth.
Pour the vinaigrette over the pasta and toss until coated. Sprinkle with grated Parmesan cheese. Season with salt and pepper, to taste. Serve and enjoy!
