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