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.
Ingredients
- uncooked orzo pasta: 2 cups
- Fresh Basil Leaves: 0.5 cup (chopped)
- oil-packed sun-dried tomatoes: 0.33333 cup (chopped)
- olive oil: 2 Tbsp
- Parmesan cheese: 0.75 cup (grated)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
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In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
