Tomato Basil Orzo Salad

I said I would post this today and so by-golly, at 10:50PM just before bedtime, here goes nothing!  This was a light and fresh accompaniment to the Turkey Kofta Kebabs that I posted yesterday but would be great with many different or a light meal all on its own.

Tomato Basil Orzo Salad
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Yields: 4 to 6 light-entrée servings or 8 to 10 side-dish servings


Ingredients

• 1 1/2  cups dried orzo pasta
• 1 1/4  pounds firm-ripe tomatoes, at room temperature
• 3/4 cup chopped fresh basil leaves
• 1 or 2 cloves garlic, peeled and minced
• 3 tablespoons  extra-virgin olive oil
• 2 tablespoons  balsamic vinegar
• About 1/4 cup grated parmesan cheese
• Salt and pepper

Directions

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
2. Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently. 
3. Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

Source: Sunset Magazine as seen on Proceed with Caution

Nutritional Information

Calories: 255 (32% from fat)

Protein: 7.8g

Fat: 9g (sat 1.8)

Carbohydrate: 37g

Fiber: 2.6g

Sodium: 74mg

Cholesterol: 2.6mg