Orzo tomato salad
Delicious orzo tomato salad bursting with fresh flavors of ripe tomatoes, fragrant herbs, and tangy vinaigrette. Perfect for a light and refreshing meal.
Ingredients:
- 680g cherry tomatoes, halved
- ½ cup olive oil, divided
- 1 ½ teaspoons kosher salt, divided, plus more for water
- 450g uncooked orzo
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 90g Parmesan cheese, finely grated (¾ cup), divided
- 1 cup chopped fresh flat-leaf parsley, plus more for serving
- ½ cup toasted pine nuts
Instructions:
- Preheat the oven to 150 °C. Place parchment paper on a baking sheet with edges. Place the tomatoes on the baking sheet, cut side up, in a single layer. Drizzle 1 tablespoon of oil evenly over them and sprinkle with half a teaspoon of salt. Bake for 1 hour. Let them cool for 30 minutes.
- While the tomatoes are cooling, boil a large pot of water with plenty of salt. Cook the pasta until it is firm to the bite, approximately 9 minutes. Drain and put it into a large bowl.
- While the pasta is cooking, mix vinegar, mustard, honey, and the remaining teaspoon of salt in a small bowl. Slowly add 5 tablespoons of oil while continuously whisking to blend the ingredients.
- Combine half of the vinaigrette (around a quarter cup) with the hot pasta in the bowl. Let the pasta mixture cool down, stirring occasionally, until it reaches room temperature, about 30 minutes.
- Mix the remaining vinaigrette with the pasta. Add half a cup of cheese, roasted tomatoes, parsley, and pine nuts. Transfer the mixture to a platter. Sprinkle the remaining quarter cup of cheese on top, drizzle with 2 tablespoons of oil, and garnish with parsley.
Summary:
- Calories: 3692 kcal
- Fat: 191 g
- Protein: 116 g
- Carbs: 385 g
- Potassium: 3485 mg
- Magnesium: 567 mg