Pasta & Sun-Dried Tomato Salad Recipe

5 3 4
Pasta & Sun-Dried Tomato Salad Recipe
Pasta & Sun-Dried Tomato Salad Recipe photo by Taste of Home
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Pasta & Sun-Dried Tomato Salad Recipe

Read Reviews
5 3 4
Publisher Photo
The beauty of orzo pasta is that it can be served warm or cold; it's an ideal dish for casual picnics and cookouts. —Dawn Williams, Scottsboro, Alabama
Recommended: 25 Fresh Basil Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 can (49 ounces) reduced-sodium chicken broth
  • 1 package (16 ounces) orzo pasta
  • 1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Parmesan cheese
  • 4 fresh basil leaves, thinly sliced
  • Optional toppings: crumbled feta cheese and chickpeas

Directions

In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired. Yield: 8 servings.
Originally published as Pasta & Sun-Dried Tomato Salad in Taste of Home August/September 2012, p32

Nutritional Facts

3/4 cup (calculated without optional toppings): 255 calories, 3g fat (1g saturated fat), 2mg cholesterol, 570mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 11g protein.

  • 1 can (49 ounces) reduced-sodium chicken broth
  • 1 package (16 ounces) orzo pasta
  • 1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Parmesan cheese
  • 4 fresh basil leaves, thinly sliced
  • Optional toppings: crumbled feta cheese and chickpeas
  1. In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
  2. Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
  3. Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired. Yield: 8 servings.
Originally published as Pasta & Sun-Dried Tomato Salad in Taste of Home August/September 2012, p32

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Reviews forPasta & Sun-Dried Tomato Salad

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gjkmc4 User ID: 8420998 233851
Reviewed Oct. 2, 2015

"This is a family favorite!"

MY REVIEW
sugarcrystal User ID: 5836839 195245
Reviewed Nov. 4, 2014

"I loved this. I did add feta and garbanzo beans as suggested in the notes. Great combination!"

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rasilaverie User ID: 4449517 124077
Reviewed Oct. 14, 2012

"Served with blackened fish! Perfect combo!. Added 4oz of feta. Could have used a few more sun-dried tomatoes, if you're a big fan."

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