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Pasta & Sun-Dried Tomato Salad Recipe

Pasta & Sun-Dried Tomato Salad Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:8 servings

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 canned garbanzo beans

Directions

  • 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.

Nutritional Facts

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

Reviews for Pasta & Sun-Dried Tomato Salad

Sort By :
MY REVIEW
Reviewed Oct. 2, 2015

"This is a family favorite!"

MY REVIEW
Reviewed Nov. 4, 2014

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

MY REVIEW
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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