Monday, April 18, 2011

Raosted Tomato & Orzo Pasta Salad

My inspiration this week came from the Food channel's Glada at Home. She prepared a side pasta with roasted tomatoes blended into a vinaigrette, then added to the warm orzo. I didn't have fresh basil, so I substituted flat leaf parsley and also tweaked the seasoning to suit my taste buds. I will definitely make this again! Perhaps next week I will prepare a version of the
eggplant napoleon she made in the same episode, where I will need to eliminate the dairy.


1 lb. orzo pasta (uncooked)
1 lb. tomato
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 cup parsley
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon summer savory
2 teaspoons salt

  1. Prepare the orzo pasta according to package directions, be sure to salt the water. Drain and set aside.

  2. Slice tomatoes and lay onto baking sheet. Broil until skin blisters and browns. Glada used cherry tomatoes and roasted them in a bare hot skillet (no oil), if you would rather.

  3. Put roasted tomatoes in a blender or food processor. I used a hand blender. Heck, if you're feeling energetic, go at it with a fork! Blend the rest of the ingredients together.

  4. Mix this sauce into the pasta and serve immediately.

This side dish is sweet, tangy, savory and spicy. It's filling and delicious!

Hoppy Easter!!!

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