Sun-Dried Tomato Basil Orzo

156 Reviews

Prep: 15 min
Cook: 8 min
Ready In: 23 min

“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.” - by kgwen

Ingredients

2 cups uncooked orzo pasta
1/2 cup chopped fresh basil leaves
1/3 cup chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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Metric US

Original recipe yields 8 servings

Directions

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.
Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Nutrition

Amount Per Serving (8 total)

Calories
255 cal
13%

Fat
6.9 g
11%

Carbs
38.8 g
13%

Based on a 2,000 calorie diet

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Reviews (156)

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121

naples34102

Jan. 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. W..." See moreonderful 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

Jul. 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 ju..." See moreice 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

Sep. 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 garl..." See moreic powder. It always tasted better the next day. Net time I will add black olives."

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