Orzo is such a fun pasta shape so an orzo salad was a great choice. What I liked about this recipe is that it's easy to make and it can be eaten hot or cold. As summer approaches, it's nice to have a cold lunch. With this salad you can heat it up or not, either way, it'll taste yummy!
This Sun-Dried Tomato Basil Orzo Salad recipe was found on Allrecipes.com website. Instead of parmesan cheese, I added asiago cheese. I don't have a food processor so I used my hand blender instead. It still works but I can see the benefit of having a food processor for the sun dried tomato chunks to be smaller, however, even with my larger pieces, you do get the blend of tastes.
Sun-Dried Tomato Basil Orzo Salad Recipe
- 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
- 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.