April 23, 2011

Easter Orzo with Smokey Tomato Vinigrette

I follow Giada De Laurentiis on Twitter and earlier this week she posted her Easter Menu, it all sounded delicious but I was really excited about her side dish she posted, an orzo with a Smokey Tomato Vinaigrette.
1 pound cherry tomatoes
1 pound orzo pasta
1/2 cup packed fresh basil leaves, torn
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon smoked salt*
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
*I found the smoked salt at a local fine gourmet cooking store called The Better Cheddar

Place the tomatoes in a large non-stick skillet over medium-high heat.  Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 mins.  Set aside to cool. 

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.  Drain and place in a large serving bowl.

For the Vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.  Pour the vinaigrette over the pasta and toss until coated.  

Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste and serve. 
Enjoy and Have a Happy Easter! 

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