Orzo Tomato Salad

4.2
(17)

Swipe right on this clever pasta salad.

Hands On Time:
45 mins
Total Time:
2 hrs 15 mins
Servings:
8

This delicious pasta salad combines rice-sized grains of orzo with a cornucopia of delicious flavors—Dijon, honey, and Parmesan all come to the party—with roasted cherry tomatoes, which transform into juicy umami orbs after an hour in the oven. Pine nuts are a worthy splurge in this creative recipe, but you can substitute toasted almonds or walnuts. Enjoy al fresco on a hot summer day with a glass of white wine and a big enough bowl for the heaping portions you'll want to eat.

Ingredients

  • 24 ounces cherry tomatoes, halved

  • ½ cup olive oil, divided

  • 1 ½ teaspoons kosher salt, divided, plus more for water

  • 1 pound uncooked orzo

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon honey

  • 3 ounces Parmesan cheese, finely grated (¾ cup), divided

  • 1 cup chopped fresh flat-leaf parsley, plus more for serving

  • ½ cup toasted pine nuts

Directions

  1. Preheat oven to 300 F. Line a rimmed baking sheet with parchment paper. Arrange tomatoes, cut sides up, in a single layer on baking sheet. Drizzle evenly with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Roast for 1 hour. Let cool for 30 minutes.

  2. While tomatoes cool, bring a large pot of generously salted water to a boil. Add pasta; cook until al dente, about 9 minutes. Drain; transfer to a large bowl.

  3. While pasta cooks, whisk vinegar, mustard, honey, and remaining 1 teaspoon salt in a small bowl. Slowly add 5 tablespoons oil, whisking constantly to combine.

  4. Stir half of vinaigrette (about ¼ cup) into hot pasta in bowl. Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.

  5. Add remaining vinaigrette to pasta mixture. Stir in ½ cup cheese, roasted tomatoes, parsley, and pine nuts. Transfer to a platter. Sprinkle with remaining ¼ cup cheese, drizzle with remaining 2 tablespoons oil, and top with parsley.

    Orzo Tomato Salad Recipe
    Jennifer Causey

This crowd-pleaser makes the most of the season’s colorful, juicy tomatoes. Roast them low and slow to concentrate their flavor.

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