Friday, July 16, 2010

Tomato Basil Orzo Salad

I made this recipe once, years ago, and remember liking it very much.  We were invited to a summer party a few weeks ago, and I was pondering what to bring when my husband suggested this orzo salad.  I thought it was a great idea, and we got to use some fresh basil from our Aerogarden.  It was a huge hit with the party guests!  

Tomato Basil Orzo Salad
Source: Sunset Magazine
Yield: 4 to 6 light-entrée servings or 8 to 10 side-dish servings

  • 1 1/2  cups  dried orzo pasta (use whole wheat orzo to make this a clean eating dish)
  • 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.

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


  1. This looks really good. Fresh, simple, and great for a summer lunch.

  2. I love how healthy this is, yet how packed with flavor! Yum.

  3. This looks like a great summer time meal. Thanks for sharing.

    -- Dan
    Basil Basics

  4. this sounds delicious. i will have to try it. let you know how it turned out.