Monday, July 11, 2011

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

  • 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
  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 


Ithappens said...

What a delicious-looking recipe! I've shared a photo of yours on a recent blog post and linked it back to your site. If you'd like to view the article, the link is included!

Looking forward to reading about more wonderful recipes!

Christine @ Christine's Kitchen Chronicles said...

Ithappens - Thanks for the linkup!