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Sun-Dried Tomato Basil Orzo

Sun-Dried Tomato Basil Orzo

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
kgwen

kgwen

Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  2. Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
  3. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
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Reviews

naples34102
136

naples34102

1/17/2008

This fabulous side dish is another example of "less is more" and "the simpler the better." No reason to change a thing here and, frankly, to do so would ruin the dish. Subtley flavored and pretty. Wonderful flavor, and I think to omit the Parmesan cheese would leave this sorely lacking. I can't comment on how this tastes the next day as I made this scaled to 2 servings and hubby and I ate every grain. In fact, I served this with "Mushroom Stuffed Chicken Rollups" tonight, also from this site, and I'll have to make this orzo again tomorrow night as hubby requested we have this same meal again tomorrow night! Thank you, kgwen, for your delicious recipe. We were in culinary heaven tonight!

pinkypink
100

pinkypink

7/7/2008

As written this recipe may be a bit bland, but the base of the recipe is quite good. Read a few reviews and adjusted to personal taste: (1)Doubled the tomato/basil mixture, (2) added the zest and juice of one lemon (3) added a splash of red wine vinegar (4) added kalamata olives, (5) added a bunch of fresh parsley, (6) added about a teaspoon of dried organoe,(7) and finally topped it off with some feta cheese once it throughly cooled. Great!

Foodie
76

Foodie

9/8/2007

This could be a 5 star recipe. I did not add any olive oil. The oil packes sund dried tomoatoes in enough. I even dumped some of this oil out. I added about a 1/3 cup red wine vinegar and 1/2 tsp garlic powder. It always tasted better the next day. Net time I will add black olives.

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