It’s “Spaghetti Thursdays” in our household and I’m always looking for ways to keep things interesting. Now this dish isn’t technically “spaghetti”, but orzo is a pasta, so that counts, right?
Tossed with a light, lemony vinaigrette and fresh basil, this dish pairs well with fish or chicken and is a perfect summer meal. It can stand up on it’s own too… crumble a little chevre or feta on top and it’s dressed up and ready as the main course!
Orzo and Cherry Tomato Salad:
- 1 pound orzo pasta
- 1 pint cherry tomatoes, sliced in half
- 1/4 c chopped basil, plus more for flair
- 2 cloves minced garlic
- zest and juice of 1 lemon
- 1/4 c olive oil
- salt and pepper to taste
Cook orzo as directed and set aside. In a large bowl, whisk together olive oil, lemon juice and zest, and garlic. Add a little salt and pepper to the dressing to taste. Add orzo, tomatoes and basil and toss to combine. Add more salt and pepper to taste.