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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; an ideal dish for casual picnics and cook-outs. —Dawn Williams, Scottsboro, Alabama
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:8 servings


  • 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


  • 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.